August12012
So this was my first pie I ever made, and it turned out to be the best thing I have ever randomly cooked, ever. I just threw together all the fruit in the fridge that I didn’t know what to do with, and looked for a recipe for a crust that used stuff I already had at the house.
 So the filling was raspberries, black berries, blueberries, and strawberries mixed with probably about a cup and a half of sugar and some flour to help thicken it, just make sure you taste this as you go, to much flower kills the taste. And apparently fruit gets even more tart after being baked so use PLENTY of sugar, but don’t go over board either, a little tart and sweet makes a pie every one can enjoy.
I went and found an easy recipe for the dough: 2 1/2 cups flour, 1 tbsp sugar, 1 tsp salt, 2 sticks butter (one cup) mixed in a **food processor** until it looks like oatmeal or kinda lumpy and grainy, then add in a 1/2 cup of ice water without the ice into the food processor and pulse until it comes together. And voila, just take out of the processor onto a floured surface with some flour on your hands, kneed it just until no longer sticky and put it into your piepan with no greasing needed, pour in the filling, and bake in an oven at 350 degrees for about 40 minutes give or take, until golden brown. (This recipe makes enough dough for 2 one crust pies or 1 double crust with either a lattice top which I will do a tutorial on no matter how horrible mine looks, or a full top which I might get to…one day)
~If you want I took an egg yolk and brushed it on to the top crust and sprinkled sugar on it before putting it in the oven, it makes for a nice touch on the top.
**if you want a more flaky pie crust do not use a food processor, use a hand-held pastry blender and follow all the same steps just replace the processor with the pastry blender. The food processor processes the butter to much making a more dense crust which was more suited to the pie I was baking since it had alot of liquid in the filling I made, and it helped to keep the pie from getting soggy too quickly.**

So this was my first pie I ever made, and it turned out to be the best thing I have ever randomly cooked, ever. I just threw together all the fruit in the fridge that I didn’t know what to do with, and looked for a recipe for a crust that used stuff I already had at the house.

 So the filling was raspberries, black berries, blueberries, and strawberries mixed with probably about a cup and a half of sugar and some flour to help thicken it, just make sure you taste this as you go, to much flower kills the taste. And apparently fruit gets even more tart after being baked so use PLENTY of sugar, but don’t go over board either, a little tart and sweet makes a pie every one can enjoy.

I went and found an easy recipe for the dough: 2 1/2 cups flour, 1 tbsp sugar, 1 tsp salt, 2 sticks butter (one cup) mixed in a **food processor** until it looks like oatmeal or kinda lumpy and grainy, then add in a 1/2 cup of ice water without the ice into the food processor and pulse until it comes together. And voila, just take out of the processor onto a floured surface with some flour on your hands, kneed it just until no longer sticky and put it into your piepan with no greasing needed, pour in the filling, and bake in an oven at 350 degrees for about 40 minutes give or take, until golden brown. (This recipe makes enough dough for 2 one crust pies or 1 double crust with either a lattice top which I will do a tutorial on no matter how horrible mine looks, or a full top which I might get to…one day)

~If you want I took an egg yolk and brushed it on to the top crust and sprinkled sugar on it before putting it in the oven, it makes for a nice touch on the top.

**if you want a more flaky pie crust do not use a food processor, use a hand-held pastry blender and follow all the same steps just replace the processor with the pastry blender. The food processor processes the butter to much making a more dense crust which was more suited to the pie I was baking since it had alot of liquid in the filling I made, and it helped to keep the pie from getting soggy too quickly.**

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