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Wednesday, August 10, 2011

Marion berry + Black berry Pie

After freezing most of the berries we picked recently, there was just enough Marion berries and Black berries for a week-long celebration of fresh berry smoothies, short-breads and pies.

The pie crust is the standard Double-Crust Pie pastry I've used before. The filling is simple as well. It turned out pretty delicious, needless to say. It is hard to go wrong with fresh berry pies.

With a scoop of Double Vanilla Ice Cream, the fresh warm pie just felt like heaven.

Double-Crust Pie pastry
2 cups all purpose flour
1 tsp salt
2/3 cup shortening/butter
6-7 Tbsp cold water

1 cup sugar
½ all purpose flour
1/8 teaspoon salt
4 cups fresh Marion + Black berries

  1. Double-Crust Pie Pastry: Mix together flour and salt; cut in the shortening; sprinkle a Tbsp of water at a time, toss with fork, push aside and add another Tbsp and so on till all the flour is moistened; form the dough into 2 balls; roll one ball into a 12-inch flat circle; do not overwork the dough; save the other ball for the top crust
  2. Place the rolled out pastry on a pie plate carefully, without stretching, allow to fall over the edge and trim around the edge
  3. Filling: Combine the sugar, flour and salt; toss the fresh berries in. Pour the filling into the pastry-lined pie plate
  4. Top Crust: Roll out the second ball of dough and drape it on as the top crust; brush top of pastry with some milk and sprinkle with sugar; flute the edges - i.e., pinch them into a zig-zag shape, or simply press down with tines of fork like for single-crust banana cream pie
  5. Bake in 375°F oven for about 25 to 30 minutes till golden

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