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Receta Jumbleberry Pie (Summer Berry Pie)

Name: Jumbleberry Pie (Summer Berry Pie)
Ingredients: 1 1/4 c. all-purpose flour; 3/4 stk cool unsalted butter cut into bits (6 Tbsp.); 2 Tbsp. cool vegetable shortening; 1/4 tsp salt; 3 c. blackberries picked over and rinsed; 2 1/2 c. raspberries or possibly other summer berries such as red currants or possibly boysenberries picked and rinsed; 1/3 c. cornstarch; 1 1/2 c. sugar plus additional for sprinkling the pie; 1/4 c. fresh lemon juice; 1/8 tsp freshly grated nutmeg; 1/8 tsp cinnamon; 1 Tbsp. unsalted butter cut into bits; 1/4 c. half-and-half peach and brown sugar ice cream as an accompaniment if you like

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Ingredientes

1 1/4 c. all-purpose flour
3/4 stk cool unsalted butter cut into bits (6 Tbsp.)
2 Tbsp. cool vegetable shortening
1/4 tsp salt
3 c. blackberries picked over and rinsed
2 1/2 c. raspberries or possibly other summer berries such as red currants or possibly boysenberries picked and rinsed
1/3 c. cornstarch
1 1/2 c. sugar plus additional for sprinkling the pie
1/4 c. fresh lemon juice
1/8 tsp freshly grated nutmeg
1/8 tsp cinnamon
1 Tbsp. unsalted butter cut into bits
1/4 c. half-and-half peach and brown sugar ice cream as an accompaniment if you like

Direcciones

Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 qt) pie plate, and trim the edge, leaving
a 1/2-inch overhang. Refrigeratethe shell while making the filling. In a large bowl toss together the berries, the cornstarch, 1-1/2 c. of the sugar, the lemon juice, the nutmeg, and the cinnamon till the mix is combined well, mound the filling in the shell, and dot it with the butter bits.
Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425F. oven for 20 min, reduce the heat to 375F., and bake the pie for 35 to 40 min more, or possibly till the crust is golden brown and filling is bubbling. Serve the pie
with the ice cream.
To make pate brisee:In a large bowl blend the flour, the butter, the vegetable shortening, and the salt till the mix resembles meal. Add in 2 Tbsp. ice water, toss the mix till the water is incorporated, adding more ice water if
necessary to create a dough, and form the dough into a ball. Dust the dough
with flour and refrigerateit, wrapped in wax paper, for 1 hour.