Wednesday, May 19, 2010
How to make a berry pie
Tonight's dessert? ~ I asked my husband what he would like for dessert . . . "a berry pie". Checking the freezer; we still had blueberries and a few marion berries. So I made a combination; 2/3 blueberries and 1/3 marion berries. I like making oil pie crusts; I feel it is a healthier option than Crisco. Here's the recipe with a few adjustments and some other pie hints and notes I've found to share.
Oil Crust Pastry for two-crust pie:
2-1/3 cups flour
2/3 cup oil
1 tsp. salt
6 Tbsp. cold water
Mix flour with salt and oil until mixed well; add water 1 Tbsp. at a time. Roll out half of dough between 2 pieces of waxed paper; applying water to the counter with a damp cloth will help keep the waxed paper from slipping. When large enough, peel off top paper and place pastry in pie plate paper side up. Peel off paper and ease pastry into plate. Trim off excess and add to other dough for top crust. Repeat with top crust and place on top of fruit or filling in pie plate.
Betty Crocker's tried and true 9" Blueberry Pie
7-8 cups fresh or frozen blueberries (can mix with other berries if desired)
(if using frozen berries; rinse and drain berries if icy to remove extra water; no need to thaw)
1 cup sugar
2/3 cup flour
1 tsp. ground cinnamon
1 Tbsp. butter
Mix sugar, flour and cinnamon. Place blueberries in pastry lined pie plate. Pour flour/sugar mixture on top of berries and dot with butter. Cover with top crust, cut slits in top crust, seal and flute. Sprinkle with cinnamon sugar, if desired.
Bake at 400 degrees for about 45 minutes.
Cover edge of crust with foil to prevent excessive browning; remove foil during last 10-15 minutes of baking.
*Helpful Hint: The best way to foil the edge to keep it from getting too brown ~ fold a piece of aluminum foil like you are going to make a paper snowflake and then cut out the center (as pictured). Unfold and place on top of pie and put it in the oven. Remove the foil during the last 10-15 minutes of baking. Your crust will be perfect!