Black Raspberry Pie Pie Crust Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter chilled and cut into small pieces 1/4 to 1/2 cup ice water Filling Ingredients: 4 cups fresh or thawed frozen raspberries 4 cups fresh or thawed frozen blackberries 1 ½ cups sugar (adjust to how tart you like your pie, this amount is a little tart) ½ cup all purpose flour 1 beaten egg Turbinado sugar In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. In a large bowl, combine berries. Incorporate sugar and flour until well mixed. Preheat oven to 375 degrees. Roll each pie crust dough disc out large enough for a 10-11 inch pie dish. Place bottom crust in pie plate. Pour berry mixture into pie dish, spread evenly. Place top crust over berry mixture. Crimp edges to seal in the mixture. Brush beaten egg over the pie crust and dust with turbinado sugar. Place pie dish on foil lined pan. Bake at 375 degrees for 1 hr 15 minutes. Cool before cutting. Enjoy!
Posted on: Sun, 05 Oct 2014 20:17:51 +0000
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