Blackberry Slab Pie
Ingredients: Yield 1 (15 x 10 inch) pies
1 recipe Basic pie Dough (recipe follow)
8 cups fresh blackberries
¾ cup plus 2 tablespoons sugar, divided
4 tablespoons tapioca flour
½ teaspoon kosher salt
2 tablespoons heavy whipping cream
Procedures:
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water
Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water
Procedures:
Ingredients: Yield 1 (15 x 10 inch) pies
1 recipe Basic pie Dough (recipe follow)
8 cups fresh blackberries
¾ cup plus 2 tablespoons sugar, divided
4 tablespoons tapioca flour
½ teaspoon kosher salt
2 tablespoons heavy whipping cream
Procedures:
- Preheat oven to 350 degree. Line a 15 x 10 inch rimmed baking sheet with parchment paper. Set aside.
- On a lightly floured surface, roll 1 dough disk into an 18x13 inch rectangele, about 1/8 inch thick. Transfer to prepared baking sheet, pressing into corners and letting dough hang over sides. Refrigerate for 30 minutes.
- In a large bowl, combine blackberries, ¾ cup sugar, tapioca flour, and salt. Spread mixture over chilled pie shell.
- On alightly floured surface, roll out remaining dough disk to a 16x11 inch rectangle, about 1/8 inch thick; drape over filling, fold edge of bottom dough over top dough. Pinch edges to seal. Cut three diagonal slits across top of pie. Brush top crust with cream, and sprinkle with remaining 2 tablespoons sugar.
- Bake until crust is golden brown and filling is bubbly, 50 to 60 minutes. Transfer to a wire rack, and let cool for at least 3 hours before serving.
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water
Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water
Procedures:
- In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie doughif dedired. Add butter and pulse until mixture is crumbly, about 1 minute.
- Combine ice water with any wet additions to pie dough, if desired. With motor running, slowly add ice water. Continue blending until mixture form a ball. Shape dough into 2 disk (1 for half ricepe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
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