June 28, 2010

30-Before-30: Fresh Fruit Pie

I hadn't made a pie with homemade crust in the longest time, so of course it was a perfect addition to the 30 things. The pie was delicious and perfect for breakfast :) - plus, I definitely found my new favorite crust recipe.
Summer Berry PieAdapted from Brown Eyed Baker's Fresh Blueberry Pie.

Ingredients

2 pie crusts
4 cups of fresh berries - I used blackberries and sliced strawberries
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon cold unsalted butter, cut into small pieces

Directions
Fill a pie pan with 1 round of dough and trim the edges with a knife or kitchen scissors, leaving 3/4 inch of overhang. Place the pan and 2nd dough round in the refrigerator to cool for at least 30 minutes.
Place the berries in a large bowl, combine with lemon juice, sugar, cornstarch, salt and cinnamon and toss to distribute evenly. Transfer to crust and dot with butter.
Cover with remaining dough round and trim edges neatly. Fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a knife cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.
Refrigerate the pie until the dough is firm, about 15-20 minutes, while preheating the oven to 375 degrees. Bake the pie until the crust is golden and the filling is thick and bubbling, about 45-55 minutes. Place on wire rack to cool completely.
Serve warm and enjoy!
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The best part of the pie - the crust!

Pâte Brisée
Straight from Martha Stewart's Baking Handbook.
Makes enough for one double-crust or two single-crust 9-inch pies.

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed

Directions
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.


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