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Ingredientes
- 2 1/2 c. Flour
- 1/3 c. Toasted, grnd hazelnuts
- 1/2 tsp Salt
- 1/3 c. Shortening
- 1/3 c. Unsalted butter
- 1 dsh Pure vanilla extract
- 7 Tbsp. Cool water, up to 8
- 2 1/2 c. Marionberries
- 1 c. Sugar
- 2 Tbsp. Cornstarch Grated zest of 1 lemon
- 1 tsp Grnd cinnamon
- 2 Tbsp. Unsalted butter
Direcciones
- For the crust, place flour, hazelnuts, and salt in a medium-size bowl. Add in shortening, butter, and vanilla extract to the flour mix and rub between your fingertips till mix resembles coarse meal. With a fork, fold in just sufficient water to make the dough come together. Add in water a little at a time; each time you make this the amount of water will change depending on the weather.
- Wrap the dough in plastic wrap and allow it to stand for 30 min. Cut dough in half and roll out on a floured board into two 12-inch circles; set aside.
- For the filling, preheat oven to 425 degrees. Place one circle of dough in a 12-inch pie pan. Combine berries, sugar, cornstarch, zest, and cinnamon in a medium-size bowl and toss to mix well. Pour the berry mix into the prepared crust. Cut the butter into small pcs and dot filling with butter. Top with the second circle of crust and crimp the edges to seal.
- Prick the dough with a fork and bake in preheated oven for 15 min.
- Reduce heat to 350 degrees and bake for about 30 min, or possibly till golden. Remove pie from oven and allow it to sit for 15 to 20 min before serving. Serve with vanilla ice cream.
- Serves twelve.
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