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| blackberry_pie [2021/03/14 12:44] – created chris | blackberry_pie [2021/11/14 14:54] (current) – [Crust] chris | ||
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| ====== Blackberry Pie ====== | ====== Blackberry Pie ====== | ||
| - | | Difficulty: | + | | Difficulty: |
| - | | Preparation Time: | 30-60 Minutes | | + | | Preparation Time: | 30-60 Minutes | |
| - | | Number of Servings: | 6 | | + | | Number of Servings: | 6 | |
| + | | Source: | ATK/David Bean | | ||
| - | ===== Ingredients: ===== | + | ===== Ingredients ===== |
| - | ==== Crust: ==== | + | ==== Crust ==== |
| 350g all purpose flour \\ | 350g all purpose flour \\ | ||
| 1T sugar (15g) \\ | 1T sugar (15g) \\ | ||
| Line 15: | Line 16: | ||
| 3T sour cream (45g) \\ | 3T sour cream (45g) \\ | ||
| - | ==== Filling: ==== | + | ==== Filling ==== |
| - | 600g Blackberries \\ | + | 900g Blackberries \\ |
| - | 2T lemon juice \\ | + | 4T lemon juice \\ |
| - | 150g Sugar \\ | + | 300g Sugar \\ |
| - | 35g corn starch (1/4c flour option) \\ | + | 90g corn starch (1/2c flour option) \\ |
| - | 1/4t salt \\ | + | 1/2t salt \\ |
| 2T butter (on top) \\ | 2T butter (on top) \\ | ||
| - | ===== Directions: ===== | + | ===== Directions ===== |
| - | Preheat Oven to 400f. | + | ==== Crust ==== |
| - | Mix ice water and sour cream in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is size of large peas, about 10 pulses. | + | Mix ice water and sour cream in a bowl. Process flour, sugar, and salt in a food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is the size of large peas, 10 pulses. |
| - | Pour half of sour cream mixture into bowl with flour mixture and pulse until incorporated, | + | Pour sour cream mixture into the flour mixture and pulse 10 times. |
| - | Transfer dough to lightly floured counter. Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.) | + | Transfer dough to a tea towel and shape into a ball. Divide dough in half and form each half into a 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling.) |
| + | |||
| + | Each dough should be ~350g. | ||
| + | |||
| + | ==== Filling ==== | ||
| + | |||
| + | Microwave berries for 2 min then add lemon juice, sugar, corn starch, salt. | ||
| + | |||
| + | Don't forget to add the butter on top. | ||
| + | |||
| + | ==== Baking ==== | ||
| + | |||
| + | Preheat oven to 375f. | ||
| Bake on Bottom Rack in Metal Pan. | Bake on Bottom Rack in Metal Pan. | ||
| - | Bake 400f for 75min. | + | Bake 375f for 75min. |
| + | |||
| + | Pie Crust Cookie: 375f for 15 min. | ||
| - | Pie Crust Cookie: 400f for 15 min. | + | ===== Notes ===== |
| - | ===== Notes: ===== | + | Microwave berries for 2 min then add lemon juice, sugar, corn starch, salt. |
| - | 2021-03-14 - 750g Blackberries, | + | 2021-03-14 - 750g Blackberries, |
| + | 2021-10-17 - 900g Blackberries, | ||