Andrist Recipe Book

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blackberry_pie [2021/03/14 14:10] – chrisblackberry_pie [2021/11/14 14:54] (current) – [Crust] chris
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 ====== Blackberry Pie ====== ====== Blackberry Pie ======
  
-| Difficulty: | Intermediate |  +| Difficulty: | Intermediate |  
-| Preparation Time: | 30-60 Minutes | +| Preparation Time: | 30-60 Minutes | 
-| Number of Servings: | 6 |+| Number of Servings: | 6 | 
 +| Source: | ATK/David Bean |
  
 ===== Ingredients ===== ===== Ingredients =====
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 ==== 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 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, 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 the sour cream mixture into the bowl with flour mixture and pulse until incorporated, about 3 pulses. Scrape down bowl and repeat with remaining sour cream mixture. Pinch dough with your fingers; if the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons extra ice water over the mixture and pulse until dough forms large clumps and no dry flour remains 3 to 5 pulses.+Pour sour cream mixture into the flour mixture and pulse 10 times.
  
-Transfer dough to a lightly floured counter. 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.)+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: 400f for 15 min.+Pie Crust Cookie: 375f for 15 min.
  
 ===== Notes ===== ===== Notes =====
  
-2021-03-14 - 750g Blackberries, 50g corn starch+Microwave berries for 2 min then add lemon juice, sugar, corn starch, salt.  
 + 
 +2021-03-14 - 750g Blackberries, 50g corn starch \\ 
 +2021-10-17 - 900g Blackberries, 90g corn starch, 4T lemon juice, Bake 375f 75min\\