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Receta Blackberry Raspberry Pie
by Global Cookbook

Blackberry Raspberry Pie
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  Raciónes: 8

Ingredientes

  • 2 1/4 c. all-purpose flour
  • 1 c. cake flour
  • 1 1/2 tsp grated lemon peel
  • 1/2 tsp salt
  • 1/4 tsp baking pwdr
  • 14 Tbsp. chilled unsalted butter - (1 3/4 sticks) cut 1/2" cubes
  • 6 Tbsp. ice water more or possibly less
  • 1 Tbsp. apple cider vinegar Nonstick vegetable oil spray
  • 3/4 c. sugar
  • 1/4 c. cornstarch
  • 3 c. fresh raspberries
  • 3 c. fresh blackberries Additional sugar (optional)

Direcciones

  1. For Crust: Combine first 5 ingredients in processor; blend 5 seconds. Add in butter and blend, using on/off turns, till mix resembles coarse meal. Add in 5 Tbsp. water and vinegar. Using on/off turns, blend till moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and refrigerateat least 1 hour and up to 1 day.
  2. For Filling: Preheat oven to 400 degrees. Spray 9-inch-diameter glass baking dish with nonstick spray. Whisk 3/4 c. sugar and cornstarch in large bowl to blend. Add in berries and toss to coat. Let stand 10 min, tossing occasionally.
  3. Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Sprinkle with additional sugar, if you like.
  4. Bake till crust is golden brown and filling is bubbling, about 50 min; cold 30 min. Serve hot or possibly at room temperature.
  5. This recipe yields 8 servings.
  6. Comments: This pie has an exceptionally flaky crust. It's wonderful - of course - with vanilla ice cream.