Blackberry pie with my Grandmother's pie crust

This blackberry pie was so delicious (and simple) I am going to make it again this Sunday. My friend Emily and I went and picked blackberries for the sole purpose of making this pie and it was time well spent. After we baked it I asked Emily if she would take a picture for me because she is an excellent photographer and my snap and shoot pictures don't always turn out that great. Here is a link to see more of her wonderful work!

My Grandmother's oil pie crust turned out wonderful and we ate the pie with vanilla ice cream (for the non vegans) and I tried my slice out with vanilla coconut bliss  and can't wait to have some more of that wonderful stuff!

 

*Update* This pie is not gf. I made it and posted it before I knew of my allergies. I have made gf versions and will post that recipe sometime.

Grandma's Pie Crust 

Mix dry together

1 1/2 c flour

1/2 tsp salt

2 Tbs ground flax seed (my own addition)

Mix wet together

1/2 c melted coconut oil (scant)

5 Tbs dairy free milk

Mix dry and wet together

Knead dough together well and form a ball. Press into pie pan and chill for 15-20 min before baking

Blackberry Pie

• 1 cup raw can sugar
• 1/2 cup flour
• 1/2 tsp  ground cinnamon
• 6 cups blackberries
• 1 Tbs coconut oil chopped up  

Heat oven 425
Mix sugar, flour, and cinnamon in a large bowl.
Stir in blackberries and pour into pastry lined pie plate.
Drop the Tbs of chopped up coconut oil on top of the pie.

Can cook pie 3 ways:

1. Open faced without any crust on top
2. Roll out more pie crust put slits in it and seal the pie shut. If this is the chosen option cover the edge with a 3 inch strip of foil so the crust doesn't get too brown, and remove foil during the last 15 minutes of cooking
3. Top with a pastry lattice

Bake for 40-45 minutes until crust is golden brown and filling is bubbling. Cool for 2 hours so that the pie will set up.  Sprinkle with powdered sugar and serve with vanilla coconut ice cream.