| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
|
1 |
servings |
INGREDIENTS
|
|
=== CRUST === |
| 2 1/3 |
c |
Flour |
| 1/3 |
c |
Cake flour |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
Stick unsalted butter |
| 1/2 |
c |
Vegetable shortening; (we used Crisco) |
| 1/2 |
c |
Ice water |
|
|
=== FILLING === |
| 5 |
c |
Fresh berries |
| 1 |
c |
Sugar |
| 2 |
tb |
Flour |
| 2 |
tb |
Corn starch |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Butter |
|
|
=== GLAZE === |
| 1 |
|
Egg white |
| 2 |
tb |
Sugar |
| 1 |
ts |
Brown sugar |
INSTRUCTIONS
Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to
berries, and toss lightly. Set aside while making crust. Mix flour, sugar,
and salt. Cut in vegetable shortening and butter till coarse. Add water,
and mix gently until moist. Form two balls, and roll out one of them to
line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out
second ball, and cover pie. Fold edges of top crust under bottom crust and
flute edges. Slit top of pie to vent air. Beat egg white with a tablespoon
of water. Brush top of pie with mixture, and sprinkle with white and brown
sugar. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees, and
bake 45 minutes or until pie bubbles. Makes 1 pie.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pie"
Per serving: 4038 Calories (kcal); 209g Total Fat; (46% calories from fat);
39g Protein; 505g Carbohydrate; 279mg Cholesterol; 1264mg Sodium Food
Exchanges: 17 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
41 Fat; 16 Other Carbohydrates
Recipe by: Recipe from Rita Pooler
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