Ingredients

• 2-1/2 cups Bob's Red Mill Whole Wheat Pastry Flour
• 1/2 tsp Salt
• 1 cup Butter chilled and cubed
• 2/3 - 3/4 cup Ice Water
• 2 Tbsp Milk
• 1 Tbsp Bob's Red Mill Sparkling Sugar or Turbinado Sugar

• 4 cups fresh Blackberries
• 1/2 cup Sugar
• 1/4 cup Bob's Red Mill Whole Wheat Pastry Flour
• 2 tsp Lemon Zest
• 1 Tbsp Lemon Juice

Instructions

1. In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, one tablespoon at a time, until dough begins to form. Divide dough and form each piece into a disk. Wrap each piece in plastic and refrigerate for 1 hour.
2. In a large bowl, combine berries, sugar, flour, lemon zest and juice.
3. Preheat oven to 425ºF. On a floured surface, roll first disk into a 12-inch circle. Place crust in pie plate. Press the dough into pie plate. Pour berry mixture into pie shell.
4. Roll out second disk into a 12-inch circle and careful lift and place over filling. Trim dough edges, leaving 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust.
5. Brush top crust with milk and sprinkle with remaining 1 Tbsp sugar. Place a baking pan on lower rack. Bake on middle rack for 25 minutes. Reduce temperature to 375ºF and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack at least 1 hour.