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Marionberry Pie With Hazelnut Crust

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CATEGORY CUISINE TAG YIELD
Grains Caprial2 1 Servings

INGREDIENTS

2 1/2 c Flour
1/3 c Toasted, ground hazelnuts
1/2 t Salt
1/3 c Shortening
1/3 c Unsalted butter
1 ds Pure vanilla extract
7 T Cold water, up to 8
2 1/2 c Marionberries
1 c Sugar
2 T Cornstarch
Grated zest of 1 lemon
1 t Ground cinnamon
2 T Unsalted butter

INSTRUCTIONS

For the crust, place flour, hazelnuts, and salt in a medium-size  bowl.
Add shortening, butter, and vanilla extract to the flour  mixture and
rub between your fingertips until mixture resembles  coarse meal. With
a fork, mix in just enough water to make the dough  come together. Add
water a little at a time; each time you make this  the amount of water
will change depending on the weather.  Wrap the dough in plastic wrap
and allow it to stand for 30 minutes.  Cut dough in half and roll out
on a floured board into two 12-inch  circles; set aside.  For the
filling, preheat oven to 425 degrees. Place one circle of  dough in a
12-inch pie pan. Combine berries, sugar, cornstarch, zest,  and
cinnamon in a medium-size bowl and toss to mix well. Pour the  berry
mixture into the prepared crust. Cut the butter into small  pieces and
dot filling with butter. Top with the second circle of  crust and crimp
the edges to seal. Prick the dough with a fork and  bake in preheated
oven for 15 minutes. Reduce heat to 350 degrees and  bake for about 30
minutes, or until golden brown. Remove pie from  oven and allow it to
sit for 15 to 20 minutes before serving. Serve  with vanilla ice cream.
Serves twelve.  Converted by MC_Buster.  Per serving: 3328 Calories
(kcal); 156g Total Fat; (41% calories from  fat); 33g Protein; 455g
Carbohydrate; 228mg Cholesterol; 1091mg  Sodium Food Exchanges: 16 1/2
Grain(Starch); 0 Lean Meat; 0  Vegetable; 0 Fruit; 30 1/2 Fat; 13 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

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