Subj : Berry Pie With Flakey Rye Crust
To : All
From : Ben Collver
Date : Sun Jul 14 2024 09:09 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Berry Pie With Flaky Rye Crust
Categories: Pies
Yield: 1 Pie
MMMMM---------------------------CRUST--------------------------------
2/3 c Rye flour (75 g); scant
1 1/2 c Unbleached all-purpose
-flour (175 g)
1/4 ts Fine grain sea salt
1 c Salted butter
1/3 c Water or beer (80 ml); cold
MMMMM--------------------------FILLING-------------------------------
2/3 c Natural cane or brown sugar
-(100 g)
1/3 c A-P flour or whole-wheat
-pastry flour (45 g)
1/4 ts Fine grain sea salt
1/2 ts Cinnamon
2 Lemon thyme sprigs (1/2 ts)
2 lb Berries
2 tb Lemon juice
2 tb Butter
1 Egg; whisked with:
1 tb Water
lg Grain sugar; for sprinkling
You can make the crust using the quick and popular food processor
technique. But I always make it by hand, using the above ingredients,
and this technique. If you like a super-puffy crust, do the folding
in Pim's instructions 4x. I usually like mine less so, and fold &
roll just 2 or 3 times, depending on how the dough is feeling.
Pie:
Preheat your oven to 425°F / 220°C, with a rack in the bottom
third. Roll out your pie crust--top and bottom--on a flour dusted
counter. I tend to work the edges a bit first (particularly if I'm
getting cracks) - roll and turn, roll and turn, dusting with flour
when necessary. Flip once or twice. Work quickly and keep the dough
moving. Place between unbleached parchment paper or Silpats, and
refrigerate while you make the filling. If you're nervous about
rolling out the crust, have a look at the second part of Melissa
Clark's video. See how she's not super fussy? Channel some of that.
If you need an extra confidence booster, read this: It's OK if your
dough doesn't roll out into a perfect circle - you can patch and
pinch later if needed. Just shoot for 11 or 12" rounds.
Make the filling by combining the sugar, flour, salt, cinnamon, and
thyme in large mixing bowl. Add the berries, and toss gently until
well combined. Set aside.
Line a 9 or 10" pie plate with the bottom piece of pie dough. Guide
it into place without stretching. You want about 1" of dough
extending past the rim of the pie plate, trim a bit with scissors or
a sharp knife if needed.
Fill the crust with the berries, drizzle with lemon juice, and dot
with the butter. Brush the rim of the bottom crust with a bit of egg
wash, then top with the other piece of pie crust. Trim the top crust
a bit if needed, then press the top and bottom crusts together at the
edges. Working around the rim, tuck the overhanging dough under
itself, and crimp with a fork or flute using your fingers. Brush the
crust with more of the egg wash, cut a few slits into the top, and
place in the oven for about 45 minutes--until the crust is deeply
golden.
Check your pie regularly after 25 minutes. If you need to foil the
edges of the pie--pull it out and do so--this way the edges won't get
too dark and dry. I don't have to foil in my oven for this pie, even
at this temperature, but your oven might be a bit different. I also
sprinkle with large-grain sugar about 25 minutes in--for a little
extra crunch and sweetness. Let cool a bit, slice and serve.
