Cabin Baking: Last of the Season Berry Pie
Berry season is drawing to a close. I've been freezing my meager strawberry pickings. Wayne hates this in our small cabin freezer, but I assure him the inconvenience will pay off. I had about two cups of wild blackberries and a few stalks of rhubarb. I had all the makings for an end-of-season berry pie.
I followed the Fannie Farmer recipe for a double crust 8-inch pie. I love to use Crisco. It doesn't need refrigeration and makes the flakiest crust.
8-Inch Double Pie Crust
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
5-6 tablespoons cold water
Mix flour and salt. Cut the shortening in until it's crumbly. Add cold water slowly until the dough forms a ball. I refrigerate my dough before rolling. It makes it so much easier.
The rest was easy. I put the blackberries on the bottom and sprinkled them with a liberal coating of sugar and a tablespoon of flour. Next came diced rhubarb and my strawberries. Another liberal coating of sugar and a tablespoon of flour. Top with a few bits of butter before covering with the top crust.
Bake for 10 minutes at 425 then 30-40 minutes at 350 until the crust is golden brown. Now here comes the hard part, waiting for the pie to cool and the juices to thicken. We couldn't wait - seems like we never can. -- Margy
1/2 teaspoon salt
2/3 cup shortening
5-6 tablespoons cold water
Mix flour and salt. Cut the shortening in until it's crumbly. Add cold water slowly until the dough forms a ball. I refrigerate my dough before rolling. It makes it so much easier.
The rest was easy. I put the blackberries on the bottom and sprinkled them with a liberal coating of sugar and a tablespoon of flour. Next came diced rhubarb and my strawberries. Another liberal coating of sugar and a tablespoon of flour. Top with a few bits of butter before covering with the top crust.Bake for 10 minutes at 425 then 30-40 minutes at 350 until the crust is golden brown. Now here comes the hard part, waiting for the pie to cool and the juices to thicken. We couldn't wait - seems like we never can. -- Margy
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Crisco doesn't need refrigeration? Who knew?
ReplyDeleteThe pie looks fabulous, Margy, even (or maybe especially) uncooked. Your pastry looks great. And as for waiting until the pie cools and the juices thicken, only masochists do that.
-- K
Yep, that makes it perfect for me with a small fridge. I use the sticks and they last opened on the shelf about six months according to the Crisco website. Here's a link for more information.
ReplyDeletehttp://www.crisco.com/About_Crisco/faqs.aspx
Margy
p.s. I've never been accused of being a masochist. Sadist, well maybe. Wayne always accuses me of "torturing" him with fattening foods.
OMGoodness! That looks so good and makes me want a slice right now.
ReplyDeleteThat looks so good Margy. Wish I could have a piece.
ReplyDeleteLooks good Margy. I bought that very same pie from the lady who supplies my diner with some of the eggs I need. It was delicious. I can cook but pastry is not something I can master.
ReplyDelete