350g all purpose flour
1T sugar (15g)
1t salt
1c unsalted butter (225g)
1/3c ice water (80g)
3T sour cream (45g)

900g Blackberries
4T lemon juice
300g Sugar
90g corn starch (1/2c flour option)
1/2t salt
2T butter (on top)

Mix ice water and sour cream in a bowl. Process flour, sugar, and salt in a food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is the size of large peas, 10 pulses.

Pour sour cream mixture into the flour mixture and pulse 10 times.

Transfer dough to a tea towel and shape into a ball. Divide dough in half and form each half into a 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling.)

Each dough should be ~350g.

Microwave berries for 2 min then add lemon juice, sugar, corn starch, salt.

Don't forget to add the butter on top.

Preheat oven to 375f.

Bake on Bottom Rack in Metal Pan.

Bake 375f for 75min.

Pie Crust Cookie: 375f for 15 min.

Microwave berries for 2 min then add lemon juice, sugar, corn starch, salt.

2021-03-14 - 750g Blackberries, 50g corn starch
2021-10-17 - 900g Blackberries, 90g corn starch, 4T lemon juice, Bake 375f 75min