Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. The mixture should remain dry and powdery.ģ. Add the cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.Ģ. Let stand 2 hours before serving.Ģ 1/2 cups all-purpose flour, plus more to dust, *measured correctlyġ/2 lb COLD unsalted butter, (2 sticks) diced into 1/4″ piecesġ. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. cover the edge of the crust with strips of foil to prevent excessive browning. Place pie on middle oven rack place large cookie sheet on the rack below pie pan in case of spillover. Brush crust with milk sprinkle with 2 teaspoons of sugar.ģ. Arrange strips in lattice design over filling. To make a lattice top, cut the second crust into 1/2-inch wide strips. In a large bowl, stir together 1 1/2 cups sugar, cornstarch, tapioca, and salt gently toss with berries. Make pie crusts as directed on the package for two-crust pie using a glass 9-inch pie pan.Ģ. 1box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on the boxģcups fresh or frozen (thawed and drained) blackberriesĢcups fresh or frozen (thawed and drained) raspberriesĢcups fresh or frozen (thawed and drained) blueberriesġ.
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