Stuff We Like: Martha Stewart’s Blackberries and Oregano Pie
This gorgeous pie combines the sweetness of blackberries with a savory note of oregano, all wrapped up in a flaky, handmade pie crust. Since July is typically peak picking season for blackberries (find where to pick your own here), a Fourth of July barbecue would be the perfect time to debut this sweet treat.
Another crowd-pleaser is typically a fireworks show, but if setting off fireworks is illegal in your area (or you don’t want to risk the dangers), Martha Stewart suggests a great alternative that’s also safe for younger partygoers: confetti-filled balloons. “Satisfyingly loud and sparkly, they can be set off by kids indoors! To make, pull a balloon over a funnel. Pour in the confetti until the balloon is a quarter full, and then inflate with a hand pump. Use a sharpened pencil for popping fun.”
Active Time: 45 minutes
Total Time: 10 hours
Note: If your food processor is not large enough to hold the entire amount of dough, divide the ingredients in half and make the recipe in two batches, then combine the doughs before dividing into thirds.
4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 teaspoons coarse salt
3 sticks cold unsalted butter, cut into small pieces
3/4 cup ice water
7 cups blackberries (about 2 pounds)
1 tablespoon fresh lemon juice
3/4 cup granulated sugar
1 tablespoon finely chopped fresh oregano
1/4 cup cornstarch
Pinch of coarse salt
1 large egg, lightly beaten
Coarse sanding sugar, for sprinkling
Sweetened whipped cream, for serving
1. Crust: Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Divide dough into thirds, pat into disks, and wrap each in plastic; refrigerate at least 1 hour or overnight.
2. Let dough stand at room temperature until pliable. Roll out 1 disk on a lightly floured surface to an 11-inch round, about 1/4 inch thick. Fit into a 9-inch pie plate. Trim overhang to just beyond rim of pie plate; tuck under to create a neat edge all around. Refrigerate until firm, about 30 minutes.
3. Meanwhile, roll out remaining 2 disks of dough to just under 1/4 inch thick; freeze on 2 baking sheets until firm, about 30 minutes. Using a 1-inch fluted cookie cutter, cut out as many rounds as possible from sheets of dough (rerolling and cutting out scraps once). Return cutouts to freezer.
4. Filling: Toss blackberries with lemon juice, granulated sugar, oregano, cornstarch, and salt in a bowl. Transfer to piecrust. Brush edge of piecrust with beaten egg and arrange overlapping rounds of dough on top of edge. Continue overlapping rounds to cover entire top. Freeze 1 hour.
5. Preheat oven to 400 degrees with a rack in lower third and a baking sheet on rack below. Brush entire top of pie with egg wash and sprinkle with sanding sugar. Bake 30 minutes. Reduce heat to 375 degrees and continue to bake until juices are bubbling near center (if browning too quickly, tent top or edge with foil), about 1 hour more. Let cool completely, at least 6 hours or overnight. Serve with whipped cream.