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

600g Blackberries
2T lemon juice
150g Sugar
35g corn starch (1/4c flour option)
1/4t salt
2T butter (on top)

Preheat Oven to 400f.

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

Pour half of sour cream mixture into bowl with flour mixture and pulse until incorporated, about 3 pulses. Scrape down bowl and repeat with remaining sour cream mixture. Pinch dough with your fingers; if dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons extra ice water over mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.

Transfer dough to lightly floured counter. Divide dough in half and form each half into 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 dough thaw completely on counter before rolling.)

Bake on Bottom Rack in Metal Pan.

Bake 400f for 75min.

Pie Crust Cookie: 400f for 15 min.

2021-03-14 - 750g Blackberries, 50g corn starch