Monday, March 18, 2013

Triple Berry Pie Recipe

Triple Berry Pie Recipe

Pie Dough needed only for bottom crust

3 cups fresh strawberries, washed and hulled and roughly chopped
3 cups fresh blackberries
3 cups fresh raspberries
2 Tablespoons Grand Marnier
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 teaspoon cinnamon

Crumb Topping
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
1/2 cup pecans
1/2 cup cold butter

1) On a lightly floured board, roll out the dough into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
2) Preheat the oven to 350.
3) For the filling, in a large bowl, add the strawberries, blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
4) For the topping, combine flour, oats, brown sugar, pecans, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas.
5) Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.

Saturday, March 16, 2013

Basic Pie Dough Recipe

Basic Pie Dough Recipe
(for double-crust 9 inch pie)

2 cups all purpose flour
1 teaspoon salt
3/4 cup vegetable shortening
5 Tablespoons ice cold water

1) In food processor, mix flour and salt.  Add chilled shortening and pulse until mixture resembles coarse crumbs with pea-sized pieces remaining.
2) Slowing add water over flour mixture while pulsing until dough holds together.
3) Divide dough into two, with one ball slightly larger than the other.  Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes.