Monday, February 7, 2011

Blackberry Pie and Guacamole, or the Super Bowl Game

As I mentioned in this post, we made blackberry pie and guacamole for the Super Bowl party we attended yesterday.  When we were at Sam's Club last week, J suggested that we make a fruit pie for the party.  The blackberries there looked really good, so that quickly settled what type of fruit pie we were going to make!  

I love making fruit pies so when J asked for one, I was happy to oblige.  Traditionally he is more of a fan of cream pies, but because I can never get them to set up properly I do not enjoy making them nearly as much!

Blackberry Pie, as taken from Better Homes and Garden's New Cookbook

For the Crust:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 to 10 tablespoons of cold water--I used 9 tablespoons

For the Filling:
5 cups of fresh or frozen blackberries
1 cup of sugar
1/3 cup flour
1/2 teaspoon ground cinnamon

Kitchen Supplies:
Pastry blender (I used two knives) to cut the shortening
2 glass bowls
Pie pan
Rolling pin
Paring knife
Pastry brush

Preheat oven to 375 degrees.  Mix together flour and salt together in a glass bowl.  Using a pastry blender, cut in shortening until the pieces of shortening are about pea size.  Sprinkle 1 tablespoon of water over the flour mixture, tossing with a fork.  Push moistened mixture to side of bowl.  Repeat moistening mixture using 1 tablespoon at a time until flour mixture is completely moistened.  I found the best way to do this next part is to measure 10 tablespoons of cold water into a larger measuring cup then pouring out a little at a time, instead of walking back and forth to the sink.  Divide pastry in half, forming the halves into balls.  

On a lightly floured surface, slightly flatten one pastry ball.  Roll it out from the center to edges into it is approximately 12 inches in diameter.  Wrap pastry around the rolling pin and unroll in a 9 inch pie pan.  Ease pastry into pan without stretching it and trim so that there is no pastry hanging over the sides.

Next, combine remaining sugar and flour in a glass bowl.  Stir in berries and cinnamon.  Gently toss berries until coated.  If you are using frozen blackberries, allow mixture to stand for forty-five minutes or until fruit is partially thawed but still icy).  Transfer berry mixture into pan.

Roll out second pastry ball, using the same method as above.  Place pastry on top of the mixture, trimming with a paring knife any pastry that hangs more than 3/4" off the pie pan.  Crimp edges as desired and cut four slits in the top of the pie.  I used some of the excess pastry to create three little leaves to top the pie.  Brush the top of the pie with a little milk then sprinkle with sugar.

Cover the edges with foil and bake for twenty five minutes.  Remove foil and bake uncovered an additional twenty-five minutes or until the filing is bubbly and pastry is golden.  Cool on a wire rack and serve.

Pear and Habanero Guacamole--Sadly, I do not have any pictures of this guacamole but trust me, it is delicious.  While habaneros are a very spicy pepper, the grated pear cools it quite a bit, leaving behind the flavor of the pepper without the spice, and this is coming from a girl who doesn't like really spicy food!

1 habanero pepper--we found ours at Whole Foods, minced finely
4 ripe avocadoes, peeled and cubed
juice of 1 lime
1/2 of a red onion
1/2 of a fresh pear, grated--we use a box grater to get a finer grade without a lot of extra work
1 tablespoon cilantro
Chips for dipping

Kitchen Supplies:
Box grater
Cutting boards
Glass bowl
Potato Masher

Combine lime juice, habaneros and onions in the bottom of a glass bowl.  

Take extreme caution when handling the pepper.  Use gloves if necessary and handle the pepper with your hands as little as possible!  I usually have J do this part because 1) he is less sensitive to spicy foods and 2) he is more meticulous and careful about not getting the juices on his fingers!  You will want to wash anything that comes in contact with the juice thoroughly.

While this marinates a little, peel and cube the avocado.  Toss with mixture, adding pear, cilantro, salt and pepper.  Mash to desired consistancy.  Adjust seasonings as necessary (adding more pear if it is too spicy, more salt and pepper, etc)  Garnish with more cilantro and serve with chips.

 What did you have for Super Bowl Sunday this year? 


  1. That guac sounds really good! I had a bad experience with chopping jalapeños (they're not even that hot!) so I'm not sure how I'd handle this one. I wonder if I could just throw in some red pepper flakes instead...

  2. HOW FUNNY! We had blackberry pie too - store bought, made by a local bakery, and it was really good!

    We had tacos, chips, and salsa. Lots of them!

    Btw, I love how you include the kitchen supplies in your recipe, KT! Comes very handy.

  3. Oooh, that pie sounds amazing!And I love your before 30 list!

    P.S. Thanks for stopping by my blog :)

  4. @ Every Little Thing: I bet red pepper flakes would work great here instead. I too have had a bad experience with jalapenos. I touched my eye once when we were making this guac (J and I only been dating a few months and it was the first time he was meeting my extended family). My eye swelled up and it looked like he had punched me, which he of course hadn't, but it didn't make for very good first impression!

    @ StarletStarlet: how ironic is that? Tacos and chips and salsa sounds soo yummy right now!

    @ ...and that's a true story: Thanks for returning the favor! Here's to crossing things off our lists :)

  5. You made that gorgeous blackberry pie?! I was drooling over it this morning, but the drool just puddled ;)

  6. What a beautiful pie!
    That guacamole sounds so interesting - I'll have to try it. Hope you're having a great night!

  7. OOOooh I love blackberry pie!

    I am stopping by from tasty Tuesday, come take a look at my recipe if ya can :)

  8. Hi KT,
    What a pretty pie, I just know it is delicious and your guacamole looks very "hot" and good. Thank you so much for bringing your dishes to Full Plate Thursday and please come back!


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