Tuesday, September 17, 2013

blackberry raspberry pie

Let's talk about pie. 
I've said it before.....I'm not a huge pie person. (don't hate me)
.....although I DID love love love the buttermilk pie I made at Christmas (HERE)
It's not that I don't like pie--I'd just rather have a warm cookie or a giant piece of chocolate cake or Whitney's brownies.
But the man I love is a pie guy, and I had a billion pounds of berries that I got at the farmers market....so into a pie they went. 
What I realized is that pies are really pretty easy.....at least the filling part of pies.
The crust is annoying and frustrating and terribly fragile and did I mention frustrating if you are not a pie maker (ahem)..... but once that part is over it's just berries and sugar and you have yourself a pie.

a very....a....rustic? looking pie. 
blacwww.inthelittleredhouse.blogspot.comberrypie1 copy
Sylvia's Perfect Pie Crust 
(recipe found on Pioneer Woman HERE)
this recipe is tender and flaky AND makes 3 crusts--extras to stick in your freezer and pull out for a quick and easy pie.

1½ cup vegetable shortenings
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.) 

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Blackberry Raspberry Pie
recipe adapted from Paula Deen
My blackberries were on the tart side, so I wanted to balance them out with the sweetness of raspberries.

3 cups blackberries
3 cups raspberries
1 cup sugar
3 tablespoons cornstarch
pinch or two of cinnamon 
2 disks pie dough (see recipe above?)
2 tablespoons unsalted butter, diced
1 large egg 

Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, raspberries, sugar, cornstarch, cinnamon. Let stand, mixing and coarsely mashing occasionally, 20 minutes. Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips. Spoon the berry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie. Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving.
Check out THIS how-to for a beautiful lattice top pie crust that I wish I would have seen before I made the pie....

Top with vanilla bean ice cream and enjoy with friends.

I know I know, I've said it before.....but this time it's going to happen....
forEVER now I've been wanting to add a little here and there to the blog....but I'll need YOUR help. 
Have juicy information related to a post? Leave it in the comments! Link me to it.
Come follow in instagram  (@_sheenarae) and facebook (HERE) so we can become a community and good friends and all that fun stuff. I want to get to know more about YOU and what you like. 
and I may be looking for help with posts in the future.....so let's become acquainted. 
Let's all learn from each other.

What are your favorite pie recipes?

*the giveaway for a signed copy of The Family Flavor ends tonight!
Enter HERE


Hannah Cooper said...

We are savory pie people in our family (it's an Aussie thing :) - cottage pie and Shepard's pie are our family favourites. Real comfort food!

Robyn said...

Oh my god. Looks amazing. I was going to run 8km this evening- I might skip that and bake pie!

Lesley Gordon said...

Get "a year of pies" by Ashley English. So many good pies options and it's divided by season...and there's more than just dessert pies. I made her honey pie so many times this summer and had it for breakfast. :)

eden said...

I married a pie man too, I am more of a cake and ice cream girl myself. His favorite pie I have made was the Peach Blueberry Pie, my favorite pie will always be apple!

I have always enjoyed reading and tried a bunch of your DIY posts as well! My husband and I are saving up to make that awesome table too!

Anonymous said...

... your pie looks yummy! ... and one of my favorite kind! ...

Sarah | The Sugar Hit said...

This pie looks gorgeous - rustic pies always look the most delicious - it's how pies are meant to be!

Yii-Huei said...

Beautiful pie!

Dina said...

looks delish!

Kelly Jo said...

Totally relate with you on this. I dont not like pie, but it was never my first choice. I'll take the biggest softest chocolate chip cookie please! But my boyfriend LOVES pie and ive been enjoying learning how to make them. yours looks gorgeous, rustic pies are the best!

Halman Freud said...

Very nice!!! I am very glad I have found the recipe, I had it once, but I have lost it. Now I will save it using dropbox, skydrive and google drive for windows, just in case. I will have a lot of backups. :)

Brian said...

Why do the instructions say to separate the dough into thirds? I have one extra disc and I don't know what to do with it :)

sheena said...

@brian-- if you notice right below the crust instructions, it says the recipe will make 3 crusts. The purpose is to have extras to put in your freezer and pull out in a hurry