CRUST
FILLING, (FOR DEEP DISH
I made this pie for my husband's birthday last night (for the Montrealers,
blueberries are on sale for $1.09/pint at Metro this week!) The pie crust
is based on Gourmet's "Pate Brise".
Combine flour and salt, then cut in butter and shortening with pastry knife
until it resembles course meal. (I cheat sometimes and use food processor
on "pulse" only for this step). Add water and combine gently - add just
enough water to make the dough hold when pressed together - too much water
will make dough tough). Form into two patties, wrap in plastic wrap and
refrigerate at least one hour.
Filling (for deep dish): Combine all ingredients except butter.
Roll one piece of dough to about 3 inches wider (diameter) than pie plate.
Place into ungreased pie plate. Pour in filling. Place dots of butter on
top of filling. Roll second piece of dough, place on top of filling, and
tuck ends under bottom crust overhang. Trim decoratively and make
decorative steam vents in top dough. Brush with milk or water and sprinkle
with additional sugar.
Bake at 425 for 20 minutes, then turn oven down to 375 and bake an
additional 30-40 minutes, until filling is bubbling and pie crust is brown.
(Bake on lowest rack in oven so that top does not brown too quickly).
Posted to JEWISH-FOOD digest by cindy.entis@pharma.novartis.com on Jul 14,
1998, converted by MM_Buster v2.0l.
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