Blackberry Pie
Serves 8. This is
based on a recipe in Sunset magazine
for the Anjou Bakery’s (eastern Washington state) Marionberry Pie. I used a frozen berry medley (from Trader
Joe’s), slightly thawed and it was superb, imagine it with fresh berries!
The Crust: The
Filling:
2 c. flour ¼
c. cornstarch
2½ Tbs.
granulated sugar 1 c.
granulated sugar
¼ tsp. salt 1¾
lb. fresh or frozen blackberries
14 Tbs.
cold unsalted butter, (for frozen, measure, thaw until somewhat
cut into 2 Tbs. chunks softened, and
use all juices)
1 Tbs. ice
water coarse
white sparkling or sanding sugar
1 Tbs. cold
vodka
Make crust: Combine dry
ingredients in a stand mixer. Add butter
and beat with paddle attachment on low speed, scraping bowl as needed, until
pieces are raisin-size. With mixer still
on low speed, drizzle in water and vodka; beat until pastry comes together, 1½
to 3 minutes. Form 1¼ cups into a disk
and the rest into a smaller disk.
Heat oven to 375 degrees with rack on bottom rung. On a lightly floured board, roll larger disk
into a 12” circle. Loosen with a long
metal spatula, gently roll around a rolling pin, then unroll into a 9” pie pan
(if dough cracks, press back together).
Fold edge under so it’s flush with pan rim, then crimp. Chill 15 minutes.
Roll remaining dough into an 11” circle. With a cookie cutter, cut out as many shapes,
such as squares or stars, as needed to cover most of pie. Set cutouts on a baking sheet; chill 15
minutes.
Make filling: Stir
together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to
coat. Arrange evenly in pie shell. Lightly brush pastry cutouts with water and
sprinkle with coarse sugar. Arrange
cutouts over filling.
Bake pie until filling bubbles and pastry is golden in
center, 55 to 60 minutes (up to 1½ hours if berries were frozen); if edge
starts to get dark, cover with foil, and if pie starts to bubble over, put a
rimmed pan underneath it.
Let cool on a rack to room temperature, at least 3
hours.
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