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• #Whole pie lattice angle full#

The granules are way smaller resulting in no graininess, and the thickening power is twice as powerful so you can use less.

Cornstarch – I like cornstarch way better than flour for thickening pie filling.I had strawberries, raspberries, blueberries, and blackberries. Berries – Use any mixture of berries you like.Water – Ice cold! I keep ice cubes in the water when I’m making pie crust to make sure it’s as cold as possible.If you use salted, adjust the salt called for.

#Whole pie lattice angle full#

Butter – I prefer to use unsalted to have full control over the sodium in the recipe.Sugar – I like most of the sweetness to come from the filling, so there’s just a bit of sugar in the crust.Make sure you don’t leave it out, though! Just a little salt brings out the buttery flavor in the crust. Salt – Add as much or little as you like.I definitely wouldn’t use self-rising flour! Bread flour is a bit high in protein for pie crust, but will turn out alright if that’s all you have. Tossed with a bit of sugar, and plenty of lemon, this pie is SO ridiculously bright in flavor and color. Yes, you can pre-cook these berries down a bit, but I wanted them to bake fresh in all their glory. I think all fruit pies that are truly great have the same thing in common: fresh fruits. I found shelves of berries in abundance! Yes, I could just sit there and eat them all to myself, but the craving for a freshly baked pie won the tug-of-war.

When you start to see some semblance of warm weather on the horizon, it’s time to whip out and and all fruits you can find at the grocery stores and make something really special. You’ll out-do the local bakery! The secret? Simple, fresh ingredients and my tried-and-true flakey pie crust paired with pro-tips. Buttery, flaky, sweet you’ll want seconds of this Mixed Berry Pie! That homemade all-butter pie crust, packed to the brim with lemon-spike berries and topped with turbinado sugar. This entry was posted in Restaurant and tagged Restaurant, strawberries by GKC2. Chill the disks in the refrigerator for at least hours, preferable 3 to 4 hours, or until firm. Divide the round in half, shape each half into a disk, and wrap each disk in plastic wrap. With your hands, gather the dough into a ball, and pat it into a large, flat round. Reduce the mixer speed to low and add the flour, a cup at a time, beating until a ball of dough forms around the paddle. With the mixer running, add the egg mixture to the margarine mixture and beat until they are incorporated. In a small bowl, beat the egg together lightly with the vanilla. In a bowl of a standing mixer fitted with a paddle attachment, cream the margarine with the sugar on medium speed until fluffy. Bake for about 45 minutes or until the lattice strips are golden and the juices have bubbled arroung the edges completely before serving.ġ2 tablespoons cold unsalted margarine, or butter Trim the overhangs with a dough scraper, reserving them for baking into cookies.ħ. Turn the pie a quarter turn and arrange the remaining strips on the pie, at an angle to the first strips, making lattice top firmly press each strip onto the bottom crust. Lay 4 of the strips, I at a time, over the top of the pie, spacing them evenly press the strips on the bottom crust to adhere to the egg wash on the edge. Brush the 8 strips with egg wash, then sprinkle them generously with sugar ( you should be able to see a thin layer of sugar on the strips ).Ħ. Brush the edge of the crust all the way around with egg wash. Using a fluted pizza or pie dough cutter and a ruler, cut the retangle crosswise into 8 one-inch-wide strips.ĥ. shape the remaining disk of dough into a cylinder, then roll it into a 10 x 12-inch retangle on a lightly floured surface. Make the filling: in a medium bowl, combine the strawberries rhubarb, sugar, cornstarch, rapsberry preserves and lemon juice, are toss gently to combine and coat the fruit. Gather up the trimmings and reserve for cookies.ģ. With a dough scraper, crim the over hang, leaving just enough dough to cover the full rim of the pan. Press the dough over the bottom and up the sides of the pan. Gently roll the dough over the rolling pin, center it over a 10-inches pie plate or pie tin, and unroll the dough over the pan. Working with one disk of dough at a time, roll it out into around about 11 inches in diameter on a lightly floured surface. Line a baking sheet with parchment paper to catch any juice that may spill over the crust.Ģ. remove the dough from the refrigerator and let it stand at room temperature to soften before rolling out. Sugar, for sprinkling on the lattice stripsġ. ½ cup raspberry preserves, with or without soda My most favorite sugar crust for a 2-crust 10-inch (recipe follows)Ģ cups chopped frozen but unthawed rhubarb or fresh rhubarb