Monday, October 25, 2010

Berries and a Naked Lemon

I have been waiting to upload these photos since July. I was supposed to post this in July but it has been sitting as a draft since then. Sorry for the delay!

Well I think this is my first official recipe post. So bear with me here.
I have been talking about making a blueberry pie for a few days now and I'm finally actually doing it! What is summer without a good berry pie?

I picked up some blueberries the other day, but I snuck into the package and ate a few so I was under the amount needed to make a full blueberry pie. I had to move to plan B. We have a bunch of blackberries too, so I decided to make a blueberry blackberry pie.

Now just to let you know, I'm not THAT good at creating things, especially when it come to baking. It isn't easy to invent baked goods when you don't understand the basic science to measurements of flour, sugar, water baking powder etc. So I find a recipe and alter a little. I mean most of the recipes you find are going to be the same if not very similar. But like I said, it's very easy to mess up a cake if the measurements are off. Pies are a little easier, luckily. :)
The recipe I am going by (I changed a recipe I found online) Hope it's edible.
This is the semi-homemade berry berry pie.

9-inch Deep Dish Pie Crust (with top) (I pre-baked the bottom crust according to package directions)
1 beaten egg
2 cups blueberries
2 cups blackberries
1/2 cup sugar
1/4 cup flour
1/8 teaspoon salt
2-3 teaspoon grated lemon peel, I recommend using organic lemons for this. (I got 3 teaspoons from 1 lemon)

3 Tablespoon lemon juice, you will probably need 2 lemons. (I used the leftover lemon juice to make a refreshing lemonade sweetened with Agave. mmmm)
1 1/2 tablespoon butter
Preheat oven to 400 degrees.
Prepare crust in deep dish.

I pre-baked mine and it got a little crispy on the edges.

You can try covering the edges with foil or using a pie crust shield like this. My pie crust shield is in storage. :(

Pie weights are helpful too since the crust tends to puff up.

Wash and pat dry berries, don't forget to remove all stems.

Combine berries, sugar, flour, salt, lemon peel, and lemon juice in mixing bowl.
Add berry mixture to pie shell. (after fully cooling if you pre-bake the bottom crust.)
Drop butter bits on top.

Add the top crust and seal. You can use any extra dough to decorate top. Cut a couple of slits in top crust.
Take beaten egg and brush on the top crust to give it a shiny finished look. You can even sprinkle some sugar on the top too.

Bake on cookie sheet for 20 minutes.
Cover pie with foil and bake for an additional 25 minutes. Crust should be lightly browned and juices should bubble.

 It definitely wasn't pretty.

No comments:

Post a Comment