I went to the farmers’ market very early last Saturday and there were a very few sellers at 7:00 a.m. It was cold enough that my ears were really hurting by the time I left. Bought some more of the great early spinach. Came home, made a spinach, onion and Swiss cheese omelet. Then went to work on the following Berry Pie recipe that I adapted for a pie with blueberries, strawberries and blackberries from a fun food blog:
http://kelseysappleaday.blogspot.com/search?q=blackberry+pie Retrieved April 21, 2012
Pie pastry for a 9” pan**
4 c. fresh blackberries
2 c. fresh blueberries
3/4 c. granulated sugar
3 TBSP cornstarch*
1/4 c. all-purpose flour
1 TBSP tapioca
2 TBSP lemon juice
Pinch of salt
1 egg, lightly whisked
Turbinado sugar, if desired*
1. Preheat oven to 375 degrees Farenheit.
2. Combine blackberries, blueberries, sugar, cornstarch*, flour*, tapioca, lemon juice, and salt in a large bowl. Set aside.
3. On a floured surface roll out pie dough disks to about 1/8 in. thickness. Using a rolling pin, roll one crust into the bottom of the pie dish. Press into the bottom and up the sides. Cut any desired design into the second (top) crust.
4. Fill pie crust with berry filling, then roll on top crust. Trim the excess dough with a paring knife, then create desired edge design using a fork or crimping with fingers. Brush the top crust with the egg and sprinkle with Turbinado sugar, if desired.
5. Bake the pie for 45 minutes, then tent with foil and bake 35 minutes more. Let cool completely before serving. Pie can be stored overnight without refrigerating or in the refrigerator up to three days.
*Notes: I made my own pie pastry from her recipe that I will now mark as not my favorite! I wrestled the dough into a pie. This recipe does have one advantage – it makes a lot of dough. Enough pastry was left over for a single pastry pie, which I turned into an Apple Custard pie. In the end, I did use an egg wash for the top; however no sugar was put on top of the pie. When there were not enough good blackberries, I substituted a cup of strawberries. Also, the cornstarch and flour were left out because I don’t care for gelatinous blueberry pie. This deletion retains more of the taste and texture of the blueberries. I added 4 teaspoons of butter on top of the berries! (My taste testers ate more than one piece with gusto.)
Here’s the pie dough recipe: From Carol (Retrieved this a couple of years ago and this recipe is not to be found out there)
http://allrecipes.com/recipe/fresh-pear-pie/ Retrieved April 28,
1 cup unsalted butter, chilled
3 cups of all-purpose flour
3 tablespoons of white sugar
1/3 cup of ice water
Combine flour and sugar into a bowl or electric mixer. Cut butter or margarine into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the flour and butter together. Alternatively, this can be done by hand with a pastry cutter.
With the mixer on slow speed, or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump and before it turns into a ball, stop stirring.
Lightly knead dough in the bowl until it forms a ball. Divide dough into 2 parts. Flatten each part into a disk and chill about 30 minutes before rolling.
Notes: It was a tough dough to role out. I followed the recipe to the letter. I did everything by hand. I did mix the butter, flour and sugar with a fork, but used my hands to mix it into the consistency of cornmeal. However, as I have discovered with pie baking, climate plays a role in how much water to add to pie dough. It required more moisture than the recipe called for to make it stick together. Despite all my diligence, the dough took quite a while to roll out. (Since it is cold and dry here at this time year, I had to add a little more water and still had a dry dough that was not fun to roll out. My work out for the day! Yes. It is mid April and it is cold.)
Here’s an alternative recipe that works like a charm.
The most successful sweet dough recipe I have tried is from Emeril Lagasse:
**This recipe is for 1 pastry. You will have to double it for two pastries.
1 cup bleached all-purpose flour
Pinch of salt
2 Tbsp plus ¼ cup of granulated sugar
1/3 cup vegetable shortening (I use butter)
2 tablespoons ice water
“In a medium sized mixing bowl combine the flour, salt and two tablespoons of the granulated sugar. Add the shortening and work it in with your hands until the mixture resembles course crumbs. Add the water one tablespoon at a time, working it with your hands. Form the dough into a smooth ball, wrap in plastic, and refrigerate for at least 30 minutes.
Remove dough from the refrigerator and let stand for 5 minutes. Lightly flour a work surface and roll out the dough into a twelve-inch circle in diameter and 1/8 inch thick. Gently fold the dough in half and then in half again.” Place in the pie plate and unfold.
Repeat the whole operation for the top.
Is it Berry Pie yet?