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, about 10 pulses.

Pour half of the sour cream mixture into the 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 the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons extra ice water over the mixture and pulse until dough forms large clumps and no dry flour remains 3 to 5 pulses.

Transfer dough to a lightly floured counter. 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.)

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: 350f 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