Thursday, July 21, 2011
I think these might actually be my first pies of the season...and shame on me because the season is almost over!
The great part about living where I do is that a mere 6 miles from downtown, there are tons of farms with u-pick fields of assorted berries, lavender and produce. The other day we went to gather some marionberries and left with LOADS for a measly $5! They tasted so great, making pie seemed like an obvious choice.
When I got done rolling out the pie dough in tart pans, I ended up with a small amount left that I thought would make the cutest pops..and I was right! The only downside to these bite sized treats are that you really can't get much filling in the center so it's mostly crust. The upside is that they are mostly crust...so there is no downside.
Sweet and tart marionberry pie in a flaky, buttery crust. In my opinion, served best when warm.
makes 1-large double crusted pie or 4-individual double crusted pies plus pie pops
2 1/2 cups ap flour
1 tbl organic cane sugar
1 tsp sea salt
8 oz earth balance vegan butter, cold and cubed
4 tbl +/- ice water
3 tbl oat milk for brushing
3 tbl turbinado sugar for sprinkling
5 cups fresh marionberries
1 cup organic cane sugar
1/4 cup cornstarch
1 tbl vanilla extract
1 tbl lemon juice
In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the butter are in small pea shaped bits. Slowly add in some cold water, 1 tbl or so at a time until the dough JUST comes together. Dump out on the counter top and gently knead together into a flat disc. Wrap up in seran wrap and chill for 1 hour.
To make the filling, simply toss together the berries with all of the remaining ingredients right before rolling out the dough.
To make one large pie, divide the dough in half and roll out one half for the bottom and one for the top. Lay into a greased pie or tart pan and fill with berry mixture. Lay the other half on top and crimp the edges. Prick the top with a fork a few times. Freeze for at least one hour.
When ready to bake, preheat the oven to 450.
Brush the frozen pie tops with oat milk and sprinkle with sugar. Bake on a lined baking sheet for 15 minutes, then reduce the heat to 350 and bake 25 minutes more until the filling is bubbly and the crust is golden brown. Let cool to room temperature and serve.
To make pie pops:
Roll out any additional dough and cut out small circles. Lay a popsicle stick 1/2" inch in and press down. Place 1 tsp or so of filling in the center and top with another circle. Crimp the edges. Chill for 1 hour then brush with oat milk and sprinkle with sugar.
Bake at 350 for 30 minutes until golden brown.