A few Saturdays ago before there wasn’t a wave in sight, Jordan and I went surfing in Bolinas. It was lovely and sunny and summery. We met up with friends, the waves were tiny and fun. Jordan worked on his cross step (ever the over-achiever), I worked on turning and not falling (it’s doubtful I will ever be an athlete). Best of all, we parked next to a serious bramble of wild blackberries. Best part of surfing = wild blackberries? See the previous statement. Ever thinking about what I can cook and when I can eat it, I was determined to take advantage of this prime parking spot and pick a few pints post-surf.
After we packed up the car, I put Jordan to work and we picked a bunch of blackberries. Hands and feet were scratched in the process, but I knew there’d be a handsome reward. Tiny and tart, I decided a pie would be the best way to showcase them. And so here we are—a blackberry pie made with wild blackberries picked in Bolinas after a day of surfing, topped with vanilla ice cream. With that back story, how could it be anything but perfect?
When life seems particularly grim—and lately it has been testing me—I hope I can think back to this day and this pie and remember there are still many, many good things. Good things like homemade blackberry pie, like Bolinas, like a summer surf sesh with good friends, and like my sweet Jordan who never fails to trust my blackberry-picking whims.
Bolinas Blackberry Pie
For the Pie Crust
2 1/2 cups all purpose flour
1 1/4 teaspoons kosher salt
2 1/2 sticks unsalted butter
about 5 tablespoons ice water
In a food processor, combine flour and salt. Remove the butter from the fridge and cut into 1 inch cubes. Add them to the flour mixture. Process until the butter chunks are about the size of peas. Add the water and pulse a few times to combine. Divide into two equal balls, flatten into 1″ thick discs, wrap in plastic wrap and refrigerate for at least two hours or overnight.
After the dough has chilled, roll out one of discs and line the bottom of a 9″ pie dish. Put it back in the fridge while you mix the filling. Lukewarm, uncooked pie crust is sad a sight.
For the filling
4 cups blackberries, rinsed
3/4 cup sugar (taste your blackberries, if they’re sweet, you might want to cut back the sugar)
1/4 cup flour
1 lemon, juice and zest
Preheat your oven to 350° F. Gently mix the blackberries, sugar, flour and lemon juice and zest in a large bowl. Pour into the pie shell. Top with a second full crust, or cut the dough into strips and weave a lattice.
Bake 1 hour, until the pie crust is golden brown. Let cool before serving.
Bo-berry pie is best enjoyed with a scoop of vanilla ice cream while watching Star Trek. Or eaten for breakfast so you can get decent light to take a photo.