Recipes 2009
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Prep Time: 2 Hours
Yields: 6–8 Servings

Blackberries have been a part of the culinary repertoire of Bayou Country for centuries. Fresh blackberries are abundant in Louisiana and can be found growing wild in many areas of the state. The berry is of course used in every type of dish from jams and jellies to cobblers and pies and even in barbecue sauces.

Ingredients for Filling:
5½ cups fresh blackberries
1 cup sugar
¼ cup flour
2 tbsps fresh lemon juice

Combine all ingredients and toss gently to combine. Set aside.

Ingredients for Crust:
2 cups flour
1 tsp salt
2/3 cup shortening
¼ cup ice water
1 tsp sugar
whipped cream (optional)

Preheat oven to 425°F. In a food processor, combine flour, salt and shortening. Pulse once or twice to blend well. Add 2–3 tablespoons water, pulsing until mixture resembles coarse cornmeal. Remove dough onto a floured surface, knead once or twice and separate in half. Flatten each half into a round disc and cover in plastic wrap. Refrigerate at least 1 hour. Dough may be made 1 day in advance. Remove from refrigerator and allow to sit at room temperature 30 minutes or until slightly softened. Using a floured rolling pin and work surface, roll out 1 disc to approximately 12 inches in diameter. Transfer into a 9-inch pie pan, cutting excess dough from around pan. Roll out remaining disc into a 10–12 inch circle. Pour berry filling into pie and top with second crust. Press edges together in a decorative manner to seal. Using a sharp paring knife, cut several slits in top of crust to vent steam. Sprinkle with a teaspoon of sugar. Place pie on shelf in lower third of oven and bake 15 minutes. Reduce temperature to 350°F and continue to bake 45 minutes or until crust is golden brown. Serve warm with whipped cream.


Copyright © 2009 Chef John Folse & Company.
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