• Pie Face - 05

    From Dave Drum@1:18/200 to All on Sat Sep 3 16:15:48 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Plum-Blackberry Pie
    Categories: Pies, Pastry, Fruits
    Yield: 6 servings

    MMMMM---------------------------CRUST--------------------------------
    1 lb A-P flour; more for dusting
    1 tb + 1 ts sugar
    1 ts Kosher salt
    6 oz Unsalted butter; diced,
    - chilled
    3 oz Shortening; chilled
    5 oz Cold water

    MMMMM--------------------------FILLING-------------------------------
    6 c Sliced plums
    5 oz Blackberries
    1 1/4 oz Sugar
    1 ts Vanilla extract
    1/2 ts Kosher salt
    1 1/4 oz Cornstarch

    MAKE THE CRUST: In a large bowl, combine the flour,
    sugar, and salt. Add the butter and shortening; using a
    pastry cutter, cut the fat into the flour mixture until
    it resembles coarse sand. Alternatively you can use a
    food processor fitted with a metal chopping blade,
    pulsing until the fat is cut in. Transfer to a mixing
    bowl.

    Drizzle about half of the water over the flour mixture;
    using a fork, gently work the mixture into clumps to
    begin to form a dough. Drizzle the remaining water and
    continue working just until the dough comes together.
    Use your hands to pull in the last bits of flour, being
    careful not to overwork and melt the butter. Shape the
    dough into a ball.

    On a clean surface, flatten the dough to a 1/2" thick
    disk, then fold it over itself. Flatten and fold 4
    additional times to form layers. Divide the dough into 2
    equal pieces, about 15 ounces each. Shape each half into
    a disk, wrap them each in plastic, and refrigerate 6
    hours or overnight. Pull the dough from the refrigerator
    15-20 minutes before you are ready to roll it out.

    MAKE THE FILLING: Combine the plum slices, berries,
    sugar, vanilla, and salt in a large bowl and let stand
    for 30 minutes. Strain off the juices, sprinkle the
    fruit with cornstarch, and mix well to dissolve the
    starch.

    ASSEMBLE THE PIE: Meanwhile, set your oven @ 400+|F/205+|C.

    Grease an 8" metal pie plate with butter. Dust your
    countertop with flour and roll one half of the pie dough
    into a 15-inch circle. Gently lift the crust and settle
    it into the pie plate, leaving any overhanging crust
    intact. Pour the fruit mixture into the crust and press
    it down carefully to fill.

    Roll the second half of the crust into a 6-by-14 inch
    rectangle. Use a knife or a fluted pastry cutter to cut
    the rectangle into 1/2" strips. Place one strip
    across the center of the top of the pie. Leaving an
    equal amount of space between each strip, lay one strip
    on either side of, and parallel to, the first. Working
    in the opposite direction, weave the remaining strips of
    dough perpendicularly over and under to create a
    lattice. Trim the ends of the lattice strips to the same
    size as the bottom crust, then fold the bottom layer up
    and over the loose strips. Crimp the edges between two
    fingers and your thumb to decorate the rim of the pie.
    Chill the pie in the freezer for 15 minutes or till the
    dough is firm like cold butter.

    Bake for 20 minutes, then lower the temperature to
    350+|F/175+|C until the juices are thickened and bubbly
    and the crust is evenly golden, 1 hour and 10-20
    minutes. If the outside edge begins to darken before the
    rest of the pie is finished, loosely cover the rim with
    aluminum foil for the remaining time. Let the pie cool
    completely, about 2 hours, before serving.

    By Laurent Gras & Mitchell Davis

    RECIPE FROM: https://www.saveur.com

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