Food recipes
Blackberry Pie
Blackberry Pie Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt salt, table water, bottled, generic goji berries, dried butter, without salt sugars, brown sugars, granulated cornstarch bla...
Blackberry Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic
goji berries, dried
butter, without salt
sugars, brown
sugars, granulated
cornstarch
blackberries, raw
sugars, granulated
Directions:
Combine the flour, sliced butter and salt in a food processor.
Pulse until the mixture is the texture of coarse meal.
With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds.
Divide the dough into 2 balls, flatten them and chill about 30 minutes.
Combine berries and butter in a nonstick saucepan.
In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries.
Cook over medium-low heat until the sugar melts and the mixture thickens.
Stir gently to prevent scorching, but take care not to break the berries.
Remove from heat, and stir in the brandy.
Preheat oven to 350 degrees.
Sprinkle a pastry board with half the confectioners' sugar.
Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan.
Using a slotted spoon, transfer the berries to the prepared pie pan.
Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges.
Cut decorative vents in the top.
Bake for 50 to 60 minutes, until the crust is an even pale brown.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic
goji berries, dried
butter, without salt
sugars, brown
sugars, granulated
cornstarch
blackberries, raw
sugars, granulated
Directions:
Combine the flour, sliced butter and salt in a food processor.
Pulse until the mixture is the texture of coarse meal.
With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds.
Divide the dough into 2 balls, flatten them and chill about 30 minutes.
Combine berries and butter in a nonstick saucepan.
In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries.
Cook over medium-low heat until the sugar melts and the mixture thickens.
Stir gently to prevent scorching, but take care not to break the berries.
Remove from heat, and stir in the brandy.
Preheat oven to 350 degrees.
Sprinkle a pastry board with half the confectioners' sugar.
Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan.
Using a slotted spoon, transfer the berries to the prepared pie pan.
Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges.
Cut decorative vents in the top.
Bake for 50 to 60 minutes, until the crust is an even pale brown.