Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, September 2, 2011

Blackberry Pie

By Kerrie

Imagine ending a hot summer day with a juicy piece of fresh baked blackberry pie and ice cream...  


We have a few blackberry vines in our back yard that yield some of the biggest blackberries ever seen.   Each summer we wait with anticipation for the giant beauties to ripen so they can be picked and then promptly baked into a pie.  Anyway, today is pie day and this is how we do it....



Ingredients:
Tender Pie Crust ( top and bottom ) see recipe: Tender Pie Crust
4 cups fresh blackberries
1 cup light brown sugar
1/4 teaspoon salt
4 tablespoons all-purpose flour
1 egg
2 - 3 Tablespoons Demerara Sugar
                ~~~~~~~~~~~~~
A little bit of bread flour for dusting and rolling out the pie crust dough


Directions:

*First make your crust dough and refrigerate for at least an hour*


Meanwhile, rinse blackberries and place on paper towels to dry.


Pre-heat oven to 375 degrees F.

Then, dry whisk the brown sugar, salt and flour together.  Set Aside.


When the dough has chilled, dust your work area with bread flour and roll half of the pie dough out for the top crust.  Gently roll the dough up with a rolling pin and place over pie plate.   Unroll the dough over the pie plate and then pat in place and trim excess crust.


Sprinkle half of the sugar/flour mixture over the pie dough.


Then, place a layer of blackberries over the dry mixture.


Next, sprinkle the layer of blackberries with half of the remaining dry mixture.


Now place another layer of blackberries over the dry mixture.


Last, top with remaining dry mixture.


Now, top the blackberries  with a rolled out top crust and crimp the edges.



Brush the top crust with whisked egg.



Next, vent the crust with a fork, knife, or v shaped slicer.


Now, sprinkle with Demerara Sugar.



Place in oven and bake for 50 - 60 minutes, or until the crust is golden and the juices are bubbling.  If the edge is getting too brown cover with a pie crust shield.

Let cool on a rack for at least one hour, even better several hours to allow the juices to thicken.



Enjoy !!!
 




 

No comments:

Post a Comment