Blackberry Pie

To cover your pie with crust, simply double the crust recipe and cover the pie with the crust before baking.

Crust:
1/2 cup (125 mL) hard butter
1 tsp (5 mL) sea salt
1 cup (250 mL) whole wheat flour
2 Tbsp (30 mL) ice water

Filling:
3 1/2 cups (875 mL) blackberries
1 cup (250 mL) sour cream or kefir cheese
1/2 cup (125 mL) Sucanat or Rapadura sugar
2 tsp (10 mL) arrowroot powder or cornstarch
1 tsp (5 mL) lemon juice

Using a pastry knife or other kitchen knife, cut the butter into the flour and salt mixture until the dough is very crumbly. Add the ice water. Gently and briefly mix with your hands. Place in refrigerator for 30 minutes. Roll dough out on a well-floured board about one-eighth of an inch thick. Cut a circle big enough to fit a nine-inch pie pan (approximately 11 inches across). Line pan with dough; flute or indent the edge of the crust with your finger or with a fork. Set aside.

Wash and drain berries. Mix sour cream or kefir cheese with sweetener and arrowroot powder or cornstarch. Place berries and lemon juice in pie shell and top with cream mixture.
Bake in preheated over at 400°F (200°C) for 15 minutes. Reduce heat to 350°F (180°C) and continue baking for 30 to 40 minutes until the berries are soft.

Source: alive #214, August 2000