MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blackberry-Plum Lattice Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
MMMMM-------------------------PIE CRUST------------------------------
3 1/4 c All-purpose flour; more for
- dusting
4 ts Granulated sugar
1 ts Kosher salt
6 oz Unsalted butter; cubed,
- chilled
1/3 c Vegetable shortening;
- chilled
1/2 c + 2 Tb cold water
MMMMM--------------------------FILLING-------------------------------
6 c Sliced plums
+=OR=+
1 lb Plums; pitted, sliced 1/3"
1 c Blackberries
3 tb Granulated sugar
1 ts Vanilla extract
1/2 ts Kosher salt
5 tb Cornstarch
MAKE THE CRUST: In a large bowl, combine the flour, sugar,
and salt. Add the butter and shortening; using a pastry
cutter, cut the fat into the flour mixture until it
resembles coarse sand. Alternately you can use a food
processor fitted with a metal chopping blade, pulsing
until the fat is cut in. Transfer to a mixing bowl.
Drizzle about half of the water over the flour mixture;
using a fork, gently work the mixture into clumps to begin
to form a dough. Drizzle the remaining water and continue
working just until the dough comes together. Use your
hands to pull in the last bits of flour, being careful not
to overwork and melt the butter. Shape the dough into a
ball.
On a clean surface, flatten the dough to a 1/2" thick
disk, then fold it over itself. Flatten and fold 4
additional times to form layers. Divide the dough into 2
equal pieces, about 15 ounces each. Shape each half into a
disk, wrap them each in plastic, and refrigerate 6 hours
or overnight. Pull the dough from the refrigerator 15-20
minutes before you are ready to roll it out.
MAKE THE FILLING: Combine the plum slices, berries, sugar,
vanilla, and salt in a large bowl and let stand for 30
minutes. Strain off the juices, sprinkle the fruit with
cornstarch, and mix well to dissolve the starch.
ASSEMBLE the pie: Meanwhile, preheat your oven to
400°F/205°C.
Grease an 8" metal pie plate. Dust your countertop with
flour and roll one half of the pie dough into a 15-inch
circle. Gently lift the crust and settle it into the pie
plate, leaving any overhanging crust intact. Pour the
fruit mixture into the crust and press it down carefully
to fill evenly.
Roll the second half of the crust into a rectangle about
6-by-14 inches. Use a knife or a fluted pastry cutter to
cut the rectangle into long, 1/2-inch-wide strips. Place
one strip across the center of the top of the pie. Leaving
an equal amount of space between each strip, lay one strip
on either side of, and parallel to, the first. Working in
the opposite direction, weave the remaining strips of
dough perpendicularly over and under to create a lattice.
Trim the ends of the lattice strips to the same size as
the bottom crust, then fold the bottom layer up and over
the loose strips. Crimp the edges between two fingers and
your thumb to decorate the rim of the pie. Chill the pie
in the freezer for 15 minutes or till the dough is firm
like cold butter.
Bake in the preheated oven for 20 minutes, then lower the
temperature to 350°F/175°C for 1 hour and 10-20 minutes,
or until the juices are thickened and bubbly and the crust
is evenly golden. If the outside edge begins to darken
before the rest of the pie is finished, loosely cover the
rim with aluminum foil for the remaining time. Let the pie
cool completely, about 2 hours, before serving.
Recipe by: Mitchell Davis and Laurent Gras
RECIPE FROM:
http://www.saveur.com
MM Format by Dave Drum - 19 November 2016
Uncle Dirty Dave's Archives
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