1 recipe Pie Crustie Crust-found on Recipesfromthewild.com
5 cups fresh blackberries, washed, bugs removed
3/4-1cup sugar-depending on sweetness of berries
Juice of 1 lemon
1/2 cup sifted AP flour-sifted
2 Tbls unsalted butter cut into cubes
1 egg, whisked
Directions
Pre heat oven to 375 degrees
If berries are frozen just make sure they are fairly thawed.
Combine sugar, berries, lemon juice, flour and mix carefully.
Add mixture to your "par" baked pie shell (see recipe).
Place cubes of butter on top of the berries, cover the pie with the remaining rolled pie dough, slice breathing holes, or poke, and then brush with a whisked egg.
Bake for 45minutes to 1 hour. I place a cookie sheet under my pie in case it bubbles over.
This recipe takes some time but it will be worth it. The trick is handling it very little and keeping the ingredients cold.show recipe
Prep Time:
1 Hr 0 Min
Cook Time:
0 Hr 10 Min
Serves:8
Ingredients
13 Tbls unsalted butter, cubed, and cold
1 Tbls shortening, cold
1 3/4 cup sifted AP flour
1 tea salt
1 Tbls sugar
1/4 cup + ice cold water
Directions
If you have a Cusinart, use it! If not you will be just fine using a pastry cutter which reminds me of a potato masher.
Cube the butter, place the cubed butter and tablespoon of shortening in the fridge to chill. In your Cuisinart fitted with a blade add all the dry ingredients and pulse a few time to mix. Add your chilled butter and shortening and pulse until the mixture resembles small peas. Pour in your ice cold water and pulse until the dough pulls together. It will almost roll into a ball on one side of the Cuisinart. If the dough doesn't combine, add more water. Make sure you do not mix to much. Wrap the dough in plastic wrap and flatten like a pancake. Let chill for 1 hour or so before rolling out. Remember, do not handle the dough too much. Once you've rolled out the dough and placed in the bottom of your pie pan, chill it again. Keeping it cold will help to create flakey awesomeness.
Footnotes
I always "par" bake my pie crust. I pre heat the oven to 400 degrees. Once the bottom of the shell is rolled out and placed in the pie tin, poked with a fork a few times on the bottom, chilled again for a few minutes I line the shell with tin foil then add dry beans or rice to act as a weight. I then bake this shell for about 5-10 minutes. I don't want it to become golden brown, just cooked enough so it secure in the pie dish. I even take the tin foil and weight out and then bake for another few minutes making sure the bottom is cooked a tad.
5 cups all-purpose flour
3/4 cup granulated sugar
1 Tbsp. kosher salt
1 Tsp. apple pie spice
1 1/2 cups cold butter, cut into small pieces
5 egg yolks
1/4 cup cold water
Directions
Mix flour, sugar, salt, and apple pie spice. Using a fork, cut the butter
into the dry ingredients, mixing until it resembles cornmeal. Add yolks and
water and mix until a dough just comes together. Wrap in plastic, flatten
slightly and chill for 30 minutes. Roll out to 1/4 inch on a floured
surface and take to the pie pan.
7-8 medium apples - peeled and sliced
1 1/2 tbsp. lemon juice
1/3 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg (I use all cinnamon)
3/4 cup flour
1/2 cup sugar
1/2 cup butter
Pastry based on 2 cups of flour
Directions
Mix and roll pastry to a 15" circle. Place on aluminum foil on a large baking sheet.
Beginning 3/4" from edge, make circles - one inside the other - with apples. Sprinkle on lemon juice. Combine 1/3 cup sugar with spices and sprinkle over apples. Combine
3/4 cup flour, 1/2 cup sugar and 1/2 cup butter. Cut in butter until crumbly. Sprinkle over top. Turn up 3/4" rim of pastry and foil - flute.
Bake 20 - 25 minutes at 450* or until crust is brown and apples are tender.
