Oh my goodness! I can't believe it's been so long since we posted for Year of the Pie... time flies when you're having fun, I guess!
Double Pie Crust
Ingredients:
2 1/2 cups fresh milled soft white flour (or 2 cups all-purpose flour) 2/3 cups + 2 tbsp. butter
1 tsp. salt 7 tbsp. cold water
Directions:
Combine flour and salt. Cut in butter. Add water and mix. If the dough is too wet add a little more flour. Divide dough in half and roll out on floured surface. Makes 1 double pie crust.
*We make our crust in a food processor, first combining the flour, salt, and butter, then the water. Also, to get the water cold, the put some in a small bowl and then add a few ice cubes until they stop melting.
**For the recipe below, roll out half the dough for the bottom of the crust. Roll the other half out and cut into strips; this will go on the top of the pie to make a lattice top.
Deep-Dish Blackberry Pie
Ingredients:
6 cups fresh or frozen blackberries, thawed and drained 1 cup sugar
4 tbsp. cornstarch 1-2 tbsp. lemon juice
1/2 tsp. cinnamon 1/8 tsp. salt
Directions:
1. Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a pie crust (see recipe above).
2. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges.
3. Bush with milk; sprinkle with sugar. Bake at 375* for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
