“A crust eaten in peace is better than a banquet taken in anxiety.”
As promised, I bring you this really fantastic (and fantastically easy) recipe which includes berries. Yes I know it may seem that I’m repeating myself somewhat, but honestly people, the berries are not going to be around much longer so we MUST take full advantage while we can!
I don’t know about your house, but around here I take a LOT of flak for using whole wheat flour. I hear all sorts of (COMPLETELY UNFOUNDED) complaints about it, from “it makes things tough” (incorrect!) to “you don’t have to make EVERYTHING healthy you know” (I don’t and I can point to several pieces of evidence not least of which are these tasty and utterly unhealthy treats as proof!) My hands down favourite however has got to be “it tastes like hamster food” (RIDICULOUS!) In fact the addition of whole wheat flour in this case adds much to the character of it and I wouldn’t suggest doing it without!
Making pastry from scratch need not be feared and this is a great recipe for those of you that don’t necessarily agree. This one is so easy you may cast aside your pie plates altogether, particularly if making perfect looking pies escapes you.
No trimming, no fussing, just roll that sucker out and toss the drunken berries on top! Honestly how much easier can it get!
One mistake that is easy to make (and yes I’ve done it on more than one occasion, is to fold TOO MUCH crust over the berries. You want to see these jewels of nature. I mean seriously! Just LOOK at them!
As you can see it does run out quite a bit, so a tray under or even a strip of tinfoil on the rack below wouldn’t be a bad idea, but my oh my does that ooey-gooey stuff ever add a lot in the flavour department!
So cast aside your fear of the perfect pie and throw together these simple rustic ingredients to create your own version of this seasonal treat!
Enjoy & Namaste!
- 2¼ cups AP flour
- 3 cups whole wheat flour
- 1 TBSP salt
- 1½ sticks (6 oz) COLD unsalted butter, cut into chunks
- 1¾ cups (11 oz) COLD shortening, cut into chunks
- 1 cup COLD water ( I usually measure the water prior to combining rest of ingredients and pop in into the freezer)
- 3 cups assorted fresh berries
- ¼ cup Cointreau or Triple Sec
- 1-2 tsp sugar
- 1-2 tsp flour
- ½ tsp sugar to finish (optional)
- Cut butter and shortening into chunks and pop it back into the fridge to hold while you combine ingredients.
- Pop cup of water into the freezer to hold until you're ready to use. (You might be getting the point here that cold ingredients are key!)
- Mix together flours and salt in a large bowl
- Using a pastry cutter, two knives or your fingers begin working the butter into flour mixture until it resembles coarse crumbs. I use my hands but mostly because I enjoy the process.
- Now add the shortening until a coarse crumb like texture is achieved. This bit takes time so you'll need your patience.
- Switching to a wooden spoon, slowly begin incorporating the ice water until mixture starts coming together.
- Using your hands turn the dough over two or three times on itself in the bowl. Don't go crazy, the dough will be moist but don't worry it sets up in the fridge.
- Divide the dough into four approximately equal pieces and gently form into discs. This is enough to make four single crusts. It holds well in the fridge for about 5 days or freeze it for later use.
- Wrap tightly with cellophane and refrigerate for at least two hours.
- Toss berries together with booze, sugar and flour to macerate, set aside.
- Preheat oven to 425 F
- Roll one disc of dough out on a lightly floured surface.
- Transfer to a parchment lined sheet.
- Mound berry mixture on top and fold in sides. It doesn't have to look pretty, remember you're going for a rustic look!
- Sprinkle with remaining ½ tsp sugar for a sparkling finish.
- Dot the top of the berries with about 1 TBSP of butter to create a nice glaze
- You may want to pop another sheet underneath as they tend to be a bit messy in the oven
- Bake in the middle of the oven for 25 minutes or until golden and bubbling. You'll know you're getting close when you start to be tempted by the gorgeous aroma!
- Allow to cool on the sheet for a few minutes before transferring to a wire rack.
- Serve with whipping cream or ice cream.