spring has sprung! blackberry aniseed double-crust pie

I love winter (I love all the seasons.) I love seeing the bare, spindly branches of trees and feeling my face get all chapped from the wind when I go outside. I love turning on the fireplace and spending all day in my pajamas.

 

 

But I’m done with winter. We had a string of snowy days throughout February, interspersed with warm, sunny spring days. It was confusing (it was global warming.) As much as I love winter, though, I was done. I started wearing my spring clothes (shorts in the rain), making spring meals (lots of grocery store herbs), and listening to my spring playlists (Alanis Morissette, heyyy), hoping that I could will it to become spring just by focusing hard enough.

And it worked! Or it just naturally became spring. Despite the equinox being yet another snow day, it is finally actually springtime, which means herbs and berries out the wazoo. Every day my freezer magically refills with berries (or I can’t help myself when I’m at the grocery store and I need a place to store them), and I love it.

 

 

Blackberry has always been a personal favorite, even more than blueberry, strawberry, or raspberry. My natural inclination is to always combine blackberry with almond, but I wanted something a little different this time.

 

 

spring pies: very berry spring pie with orange streusel

autumn pies and tarts: boozy pecan pie, spiced cranberry pear double crust pie, apple chai-der pie, apple rosemary crostata, sweet potato molasses pie

 

Anise, on the other hand, has not always been a personal favorite. Until recently, I couldn’t stand either anise or fennel (and yet I have an anise star permanently inked onto my shoulderblade…) My taste for the licorice-y spice started changing in December when I was making German pepper nut cookies, and as with cardamom, my love of anise sort of just blossomed from there.

 

 

I’d love to say that the choice of anise in this pie was calculated and inspired, that I tasted a blackberry and thought, “I detect a hint of anise, so anise must be the best addition.” But in reality, I really just wanted to add anise to something, and this worked out really well. I noticed after the fact that blackberries already have a bit of an anise flavor naturally. In the finished pie, the spice both blends right in and stands out: you can tell there’s something extra, but it isn’t aggressively licorice-y or spicy.

It is super addicting, though, and the smell of butter, sugar, blackberries, and the anise from the pie baking in the oven is possibly the headiest, most addicting smells I’ve ever come across.

 

 

blackberry aniseed double crust pie

adapted fromĀ Pie School: Lessons in Fruit, Flour, and Butter, by Kate Lebo

makes one 7″ pie (double to make a 9″ pie)

 

pieĀ 

2 pieces of pie pastry for 7″ pies, thawed*

5 oz granulated sugar

hefty pinch of salt (1/2 tsp)

5 Tbsp cornstarch (6 Tbsp if you’re using frozen berries or freezing the pie before you bake it)

1/2 tsp aniseeds, ground or whole (seeds, not stars)

12 oz blackberries, fresh or frozen

juice of 1 baby lemon (1 small lemon, or half of 1 regular lemon; 0.75-1.00 oz of juice)

 

*Save yourself some stress by making a full batch of pie crust, dividing it into four pieces, wrapping each individually in plastic, and freezing the dough until you want to make pie. Thaw the frozen dough overnight in the refrigerator. Alternately, the day before, or a few hours before, you’re planning to make the pie, make the dough and refrigerate it (divided into the appropriate portions for the top and bottom crust.) The dough should chill at least an hour before you roll it out, and it’ll need to come to room temperature for about 15 minutes before you can roll it, so plan to make each portion of dough at least 75 minutes before you need to roll it out.

 

egg wash (enough for one 7″ or one 9″ pie)

1 whole egg

1 oz cream

Demerara sugar for topping

 

make the filling**

**If you’re using frozen berries and freezing the whole pie before you bake it, this should be the last step. You want to avoid thawing the berries if you’re going to freeze them again. If you’re using fresh berries or the pie is going straight into the oven after you assemble it, then this step will save you some trouble. Additionally, if you’re making the pie in advance and freezing it unbaked, you don’t need to preheat the oven until you’re ready to bake the pie (but give your oven about 15 – 30 minutes to come up to temperature.)

 

Preheat oven to 425 F/220 C.

In a large bowl, whisk together the granulated sugar, salt, cornstarch, and ground anise/whole aniseeds.

Add the blackberries and toss to coat them evenly.

Pour or squeeze in the lemon juice and toss to moisten the filling.

Set the filling aside until you’re ready to assemble the pie.

 

assemble the pie

Pull the dough out of the refrigerator about 15 minutes before you plan to roll it out. You can roll the dough between two sheets of plastic wrap, two sheets of parchment paper, or directly on a clean, well-floured work surface. Using the plastic wrap or parchment saves flour, but rolling the dough directly on the counter saves time.

Whether you’re keeping the dough in plastic wrap or between parchment paper, or having it directly on the counter, sprinkle a little bit of flour on both sides of the dough (and the rolling pin if you’re not using plastic wrap or parchment paper.)

Starting with your rolling pin in the middle of the dough, roll outwards towards the edge, making sure you don’t roll the pin off the edge of the dough. Alternate rolling and rotating the dough (about 1/8 of a circle, 45 degrees each turn), in order to roll the dough out evenly in all directions. Once your dough is at least 7″ across (use the pie plate to measure), focus on rolling out the sections that need to be longer/wider, to form a circle. Run your hand gently across the surface of the dough occasionally, to feel if there are any sections that are thicker than the rest. Make sure the dough is a consistent thickness all around. Every full or half turn (180-360 degrees), flip the dough over and re-flour as needed, to be sure the dough doesn’t stick.

If using plastic wrap and the dough seems to stick to the wrap, gently peel away the plastic and lightly flour that part of the dough, lay the plastic back onto the dough and continue rolling. If the dough comes out of the side of the plastic wrap, peel off the plastic and recenter the dough so it stays within the sheet of plastic.

Once your circle is about 8-9 inches wide, lift it into the pie plate. Make sure you don’t stretch the dough at all. Lift the edges, one small section at a time, and lower them into the plate, pressing down into the corner of the pan to secure the dough against the sides and bottom without creating air bubbles. After the dough is all pressed into the bottom and sides of the pan and there are no trapped air bubbles, place the empty shell in the refrigerator to chill while you roll out the top crust.

Repeat the same rolling, turning, and dusting process with the second piece of dough. If you want to cut shapes into the top crust, do that at this stage, using a knife or cookie cutters. If you just want to vent the top crust with slits, wait until the pie is assembled.

When the top crust is 8-9 inches wide, remove the empty shell from the refrigerator, scoop the filling into the shell (spreading it around to cover the whole capacity of the pie plate), and gently place the top crust on top of the filling.

Use a sharp paring knife or a pair of scissors, to trim off excess overhang from the bottom and top crusts, leaving about an inch of each hanging over the edge of the pie plate. You can either fold this extra crust under itself or up and over. Use a fork or your fingers to press down the edges or crimp them as you like. Use a paring knife or fork to poke slits and vents into the top of the top crust.

At this point, you can freeze the pie unbaked until you’re ready to bake it. If the dough is feeling loose, warm, or a little wet, refrigerate the whole pie for about 15 minutes to let it cool down before moving on.

 

 

bake the pie

When you’re ready to bake the pie, put together the egg wash. Whisk the egg and cream together in a small bowl. Using a pastry brush, coat the top crust in a layer of egg wash and sprinkle Demerara sugar liberally over the surface.

Place the assembled, washed, and sugared pie onto a parchment-lined baking sheet and in the oven. Bake for 45 – 60 minutes until the crust is dark brown, the filling is bubbling, and it looks thick and syrupy, not thin and water-y. At first, the filling will be thin, like water, and bubbly, but as the cornstarch cooks, the filling will thicken like a syrup. You’ll be able to see the liquid through the vents of the top crust, or as it runs out over the surface of the pie.

When the pie is finished, remove it from the oven and carefully transfer the pie without the baking sheet and parchment to a rack to cool completely, so it doesn’t stick to the parchment (the filling may have started to run out a little bit onto the pan.)

Let the pie cool completely before serving. Pie lasts up to 2 days wrapped in plastic and kept in the refrigerator.

 

Ani-see y’all later,

Nick P.

Categories: pies and tarts, seasonal produce

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