- 2 3/ 4 cups bleached all purpose flour
- 1 cup unsalted butter, cold, cut into 1/2 inch cubes
- 1/ 8 teaspoon baking powder
- 1/ 2 teaspoon salt
- 1 1/ 2 tablespoons apple cider vinegar
- 1/ 3 cup ice water
- beaten egg, for brushing
- 4 cups blackberries
- 2 tablespoons mint leaves, finely chopped
- 5 tablespoons cornstarch
- 3/ 4 cup sugar
- zest and juice of 1 lemon
- 1/ 2 teaspoon salt
In a large bowl place the flour, baking powder and salt and mix with a fork.
Toss the butter until covered with flour then use a pastry cutter or a fork to cut the butter into the flour until it is the size of a pea.
Add the apple cider vinegar and half of the cold water, then use a rubber spatula to incorporate the water into the flour, by tossing the flour and butter with the spatula. If needed, add more water 2 tablespoons at a time until the flour mixture holds together when pinched.
Transfer the dough to a clean work surface and use your hands to pinch it all together into a ball (do not knead the dough). Wrap the dough tightly in a plastic wrap then press it into a disk and refrigerate for at least one hour (preferably overnight).
In a medium bowl, use a fork to mix the sugar and cornstarch. Set a side.
In a large bowl, combine the blackberries, chopped mint, lemon juice and zest, and the sugar-cornstarch mixture. Use a large spatula to incorporate all of the ingredients.
Remove dough from the refrigerator and cut it into 2 even pieces. Place one piece back in the refrigerator.
Roll the dough half into a 12 inch circle. Carefully line a 9 inch pie pan with the dough. Trim any access dough.
Fill the pie crust with the black berry filling. Roll out the second half of dough and cover the pie. Using a knife, cut a slit in the top to allow steam to escape while cooking. Chill for about 45 minutes.
Preheat the oven to 400º F. Remove pie from the refrigerator and brush with beaten egg. Place the pie on top of a baking sheet lined with parchment paper and bake for 45-55 minutes on the lowest oven rack.
When done (the crust should be golden and the filling should be bubbling), remove from the oven and allow to cool for two hours before slicing.