BLACKBERRY FIG FOLD-OVER PIES

makes 4 individual pies

(I used baking dishes from Emile Henri that measure 4½” across by ¾” deep)

Pie Pastry
2¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
6 oz. (1½ sticks) cold, unsalted butter, cut into pieces
¼ cup non-hydrogenated vegetable shortening
¼ cup ice cold water

In a large bowl, combine flour, salt and sugar. Cut in the butter using a pastry cutter, then add the shortening, using your fingertips to blend until the mixture resembles coarse meal. Add the ice cold water, a little bit at a time, tossing the mixture with your fingers until it just comes together. Divide the dough into four equal pieces, shape into discs. Wrap each in plastic wrap (they should weigh roughly 5 oz. each) and refrigerate for an hour before rolling out. Lightly dust a sheet of parchment paper with flour, roll out each disc of dough about ⅛” thick. Cut them into circles measuring about 7½” in diameter. Gently place one circle of dough into each of the baking dishes, and let the excess pastry overhang the edge of the dish. Set the baking dishes on a parchment lined baking sheet and refrigerate while you prepare the filling. Preheat the oven to 400 degrees F.

Blackberry Fig filling  (adapted from Nigel Slater)   
3 cups fresh blackberries, lightly rinsed
2 cups ripe, fresh figs, rinsed, stemmed, roughly chopped
¼ cup brown sugar
2 teaspoons cornstarch
¼ teaspoon cardamom
pinch of salt
pinch of freshly grated nutmeg
½ teaspoon lemon zest
2-3 tablespoons of honey, depending upon the sweetness of the figs
2 tablespoons fig butter (available at Trader Joes)
2 tablespoons cold, unsalted butter, cut into small pieces, to dot the fruit

egg wash made of one egg yolk combined with 2 tablespoons heavy cream
sanding sugar for sprinkling

In a large bowl, toss together the blackberries and chopped figs. In a small bowl, whisk together the brown sugar, cornstarch, cardamom, salt, nutmeg and lemon zest. Add the sugar/spice mixture to the fruit, then add the honey and the fig butter turning to coat. Remove the baking dishes from the refrigerator and divide the filling evenly between them. Dot with pieces of cold butter. Bring up the edges of the pie pastry and loosely pleat it with your fingertips. (The pastry edges the fruit, leaving the fruit exposed in the middle.) Brush the pastry with the egg wash, sprinkle with sanding sugar and place the dishes on the parchment lined baking sheet. Set on the bottom rack of the oven and bake at 400 degrees for 10 minutes. Reduce the heat to 375 degrees, move the baking sheet to the middle rack of the oven and continue baking for an additional 25-30 minutes until the pastry is golden and fruit is bubbling. Serve with mascarpone and a drizzle of honey.