Page 110 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Preheat the oven to 350°F (175°C). Roll the dough into a rough 11-
inch (28-cm) round and line a 9-inch (23-cm) pie plate with it. Crimp

the edges and dock the bottom of the dough. Freeze it for 20
minutes.
2
. Line the crust with parchment, fill it with pie weights or dried beans,

and bake it for 15 minutes. Remove the pie weights and parchment
and bake for 10 minutes more, or until the raw-dough sheen is
gone but the bottom of the crust hasn’t browned. Set it aside.

Procedure for the filling
1
. In a mixing bowl, whisk together the flour, baking powder, and salt.

2
. In the bowl of an electric mixer fitted with the paddle attachment,
cream together the butter and brown sugar until light and fluffy. Add

the eggs, one at a time, beating well after each addition.
3

. In a small bowl, whisk together the buttermilk, lemon juice and zest,
and vanilla.
4
. Add one-third of the flour mixture and then one-third of the

buttermilk mixture to the butter and sugar. Beat until just combined.
Continue alternating between the flour and buttermilk, making sure
not to overmix. Gently fold in the blackberries by hand, using a
large rubber spatula.

Procedure for the topping
In a large bowl, stir together the butter, both sugars, the salt, and

the flour. Keep working the crumbs with your spoon or your fingers
until the butter is absorbed and the mixture forms small clumps.

Assembly
Pour the filling into the prepared piecrust and smooth the top with a
small offset spatula or the back of a spoon. Sprinkle the topping in