Welcome back friends! This week we’ll be baking Trigger’s Blackberry Pie from Disney’s Robin Hood!
This recipe is featured when Robin Hood is discovered at Prince John’s archery competition and a fight ensues. One of the Sheriff of Nottingham’s henchmen, Trigger the vulture, is hiding out in a pie booth surrounded by these pies.
Note to self: Blackberries have seeds! This pie is sweet, tart and delicious, but there are seeds from the blackberries that startled me before I expected them! You could strain the seeds out by forcing the blackberries through a sieve. This recipe calls for whole berries, but you can adjust accordingly if the seeds throw off your groove!
TRIGGER’S BLACKBERRY PIE
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of kosher salt
- 1 cup of unsalted butter, chilled
- 6-8 tablespoons of water, chilled
- 1 cup of sugar
- 1/2 cup of flour
- 4-6 cups of fresh blackberries
- Add the flour and salt to a bowl and whisk to combine.
- Cut the chilled butter into cubes and add the cubes to the bowl of flour and salt. Using a pastry cutter, cut the butter into the flour mixture until well combined.
- Begin adding the tablespoons of chilled water one at a time and stirring well after each addition until the dough forms.
- Turn the dough out onto a clean flat surface and work it into a ball. Cut this ball in half and plastic wrap each piece, then set inside the refrigerator to chill for at least 1 hour.
- Bring out the first half of the dough and roll it out until it is about 1/4 inch thick and large enough to fit into your pie pan.
- Gently pick up the rolled out dough and place it gently into the bottom of your pie pan, then smooth it in and trim the edges.
- Pre-heat the oven to 425 F.
- Wash the blackberries and add them to a bowl.
- Add the sugar and stir until well coated, then add the flour and stir until well coated.
- Pour the filling into the prepared pie crust.
- Bring out the second half of the dough and roll it out until it is about 1/4 inch thick and large enough to cover your pie.
- Gently pick up the rolled out dough and place it gently over the top of the pie, then trim the edges.
- Using a fork or your fingers, crimp or pinch the edges.
- Add 3 to 4 slits for venting while the pie bakes.
- Cover the edges of the pie with a 2 to 3 inch strip of foil to prevent excessive browning.
- Bake for 45-55 minutes or until the crust is golden brown and juice begins to bubble through the slits in crust, remove the foil for the last 15 minutes of baking.
- Remove from the oven and allow it to cool on the rack at least 2 hours or more to allow the filling to thicken.