This Summer, I'm conquering my fear of dough by making a lot of pies from scratch. After gaining confidence with successful and delicious blueberry and peach pies, I decided to see if my luck would continue with blackberry pie. Alas, I ran into problems with this one. The dough was dry, crumbly, and very hard to roll out. I started to panic and didn't really pay attention to the recipe when I was assembling the filling. The resulting pie was still delectable (and eaten in one quick sitting by my guests), but deep down, I knew it wasn't my best effort. If you want to give it a try, the method and measurements I used — it's Mario Batali's mom's recipe! — can be found after the break.
This Summer, I'm conquering my fear of dough by making a lot of pies from scratch.