LIZ SCHILLINGER'S SHENANDOAH BERRY PIE
Steps:
- Place a marble pastry slab and marble rolling pin in the freezer until very cold, at least 4 hours.
- To make the pie dough, in a medium bowl, whisk the flour and salt together. Place the lard in a glass measuring cup and microwave on high until almost but not completely melted, about 1 minute. Remove from microwave and stir until completely melted. Pour into 1-cup measuring cup and then remove 2 tablespoons of the lard. Add 2 tablespoons of water and mix; you should have exactly 1 cup liquid. Stir liquid into flour with a wooden spoon for a few seconds until the dough holds together.
- Remove the slab and pin from freezer. Flour the slab lightly. Place a cloth cover on the marble rolling pin and flour lightly. Working quickly, roll the dough out to a thickness of between 1/8 and 1 1/816 inch. If the dough is sticky and doesn't roll smoothly, it may be too warm; pop the whole thing (slab and dough) back in the freezer for a few minutes to chill it before working it again. If the dough is too stiff and begins to crack and shatter, it is too cold; walk away for a few minutes and then try working it again. Use your fingers to press together any cracks or fix any holes in the dough.
- Invert a 9-inch pie plate onto one side of the dough. Using a paring knife, cut a circle around it, making the circle 1/2 inch larger in diameter than the plate. Using 2 spatulas, loosen the dough from the slab; it should be very stiff and come up easily in one piece. (If it sags or sticks, pop the whole thing back in the freezer for a few minutes.) Lift the dough with the spatulas and center it over the pie plate. Let it sit on the plate until it warms up and sags into the plate. (Don't worry if it has some cracks.) Press the edges in gently with your fingers and fix any tears by pressing the dough together. Crimp the edges.
- Cut small basset-hound shapes, or any decorations you like, from the remaining dough. Set aside.
- Preheat the oven to 375 degrees. To make the filling, in a large bowl whisk together the sugar, flour, zest and salt. Add the fruit and toss to combine. Add the lemon juice and butter and toss again. Scrape into the prepared crust and lay your decorations over the top. Bake until the crust is browned and the fruit is bubbling, about 1 hour. Remove from oven and let cool.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 17 grams, Carbohydrate 73 grams, Fat 31 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 366 milligrams, Sugar 39 grams, TransFat 0 grams
SASKATOON BERRY (SERVICEBERRY) PIE
This is one of the best Saskatoon berry pie recipes!
Provided by shortcutie
Categories Desserts Pies Fruit Pie Recipes
Time 3h5m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
- Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
- Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
- Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 55.7 g, Cholesterol 16 mg, Fat 14.8 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 303.1 mg, Sugar 26.1 g
EASY BERRY PIE WITH FROZEN BERRIES
Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."
Provided by amberlynn
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
- Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
- Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
- Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
- Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g
MY GRANDMOTHER'S BEST BERRY PIE
This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.
Provided by Fabian Karrholm
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
- Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
- Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
- Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g
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