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Tuesday, August 9, 2011

The only pie crust recipe you'll need

When I lived in Nebraska, some of my Sunday's were spent watching my Grandma Marie make dinner, desserts from scratch. One of my favorite memories was when she taught my cousin and I how to make pie crust. It is a great crust but it includes Crisco and vinegar -- and you have to cut it with a fork or a cutting tool. I like my homemade foods easy and that pie crust, was not easy.

Over the years, I have gotten lazy and just bought ready made crusts from Trader Joe's. That was until I was introduced to Martha Stewart's pate brisee via We're not Martha (isn't the cupcake pie idea, awesome?). The main reason I like this recipe --- it mixes perfectly in a food processor!

It's marionberry season and I headed down to my favorite produce stand, Paradise Produce (using my Zing Deal)and bought almost two pounds to make this Oregon classic.

Marionberry Pie
from Sunset Magazine

Make the pie crust (makes two 9 inch crusts)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

The filling
1/4 cup cornstarch
1 cup granulated sugar
1 3/4 pounds (6 1/2 cups) fresh or frozen marionberries or other blackberries (for frozen, measure, thaw until somewhat softened, and use all juices)

Preheat oven to 375° with rack on bottom rung. On a lightly floured board, roll larger disk into a 12-in. circle. Loosen with a long metal spatula, gently roll around a rolling pin, then unroll into a 9-in. pie pan (if dough cracks, press back together). Fold edge under, so it's flush with pan rim, then crimp. Chill 15 minutes.

Roll remaining dough into an 11-in. circle.  You can either make a lattice design or roll over the crust whole. If you roll over a whole crust, make sure you make some slits.

Stir together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to coat. Arrange evenly in pie shell. Lightly brush pastry cutouts with water and sprinkle with coarse sugar. Arrange cutouts over filling.

Bake pie until filling bubbles and pastry is golden in center, 55 to 60 minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark, cover with foil, and if pie starts to bubble over, put a rimmed pan underneath it.


  1. Thanks for this delicious recipe .I tried it with my own Lumix food processor.It is very sweet dish and really enjoy full.

  2. If you use vodka (not kidding!) instead of half the water, the crust is flakier. Ice cold. Plus you can drink what you don't use... 1/2 cup of water seems like a lot, btw.



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