Ingredients: 1 tablespoon apple cider vinegar,1 tablespoon Baking powder,2 cups Fresh Blackberries,14 tablespoons chilled unsalted butter – (1 ¾ sticks) cut ½”,1 cup cake flour,2 tablespoons Cornstarch,6 tablespoons ice water more or less,1 1/2 teaspoons grated lemon peel,8 ounces Plain flour,3 cups fresh raspberries,1/4 teaspoon salt,Sugar
Instructions:
- Combine first 5 ingredients in processor; blend 5 seconds.
- Add butter and blend, using on/off turns, until mixture resembles coarse meal.
- Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.For Filling: Preheat oven to 400 degrees. Spray 9-inch-diameter glass baking dish with nonstick spray.
- Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
- Add berries and toss to coat.
- Let stand 10 minutes, tossing occasionally.
- Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish.
- Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively.
- Cut several small slashes in top crust to vent.
- Sprinkle with additional sugar, if desired.
- Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes.
- Serve warm or at room temperature.This recipe yields 8 servings.Comments: This pie has an exceptionally flaky crust. It's wonderful – of course – with vanilla ice cream.
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