In keeping with this month's theme - Wild Blackberries - I have made seven pies, a batch of Blackberry Jam, Blackberry Syrup, Blackberry Pancakes, and Fresh-frozen about a ton of fresh berries for use in Blackberry Smoothies, Oatmeal, etc. At this point, you'd think I'd be berry, berry, sick of them (sorry, couldn't resist!), but I'm not! :-D I hope you enjoy the recipes as much as I and my family do.
I use my food processor for the pie crust, which makes it quick and easy! The crust recipe has been "veganized" from a recipe posted by Chef John on All Recipes. The man is a genius! Never in a million years would I have used vinegar in my pie crust, but OH what it does for the texture - Wow!!
Wild Blackberry Pie Recipe
Pie Crust Ingredients:
2 1/2 cups All Purpose Flour
1/2lb (1 cup) of Earth Balance® Vegan Buttery Sticks (cut into tablespoon-sized chunks)
1/2 tsp Salt
7 Tbsp Ice Water
1 Tbsp Apple Cider Vinegar
Pie Filling Ingredients:
4 cups Fresh or Frozen-then-thawed Blackberries (be sure to keep any juice to make Syrup!)
1/2 cup Sugar
1/2 cup Flour
Begin with the pie crust:
In your food processor, place 2 1/2 cups flour, 2 sticks of Earth Balance® Vegan Buttery Sticks (cut into tablespoon-sized chunks), and 1/2 tsp salt. Give it about 10 one-second pulses.
Stir the 7 Tbsp ice water and 1 Tbsp cider vinegar together in a small bowl. Add half the liquid to the flour mix. Give it about 3 one-second pulses.
Pour in remaining liquid, give it about 8-10 one-second pulses. Just until everything starts coming together in the processor.
Turn dough onto counter or wooden surface and pat into round shape. Cut in half. Shape into two five inch discs, wrap in wax paper or plastic and refrigerate for at least 30 minutes.
Preheat Oven to 425 degrees F (220 degrees C).
Pie Filling:
In a large bowl, mix together 3 1/2 cups berries, 1/2 cup flour, 1/2 cup sugar. Stirring carefully, blend it well until all flour and sugar turns purple. (If you don't, the unmixed portions will likely stay unmixed through the baking process)
Pour mix into pie shell, then sprinkle last 1/2 cup of berries over the mix before placing crust on top. Cut a couple of slits in the top for steam to escape.
Optional: Brush some soy milk on top crust, then sprinkle with some sugar to give it that "professional" appearance.
Bake at 425 for 15 minutes. Turn heat down to 375 degrees F (190 degrees C) and bake for an additional 20-25 minutes.
Let cool for at least an hour before serving.
Serve with Homemade Vanilla Soy Ice Cream.
Comments
Post a Comment