Inspired by this video of a super-fun looking pie workshop, my girlfriends and I decided we should have a night of pie-baking. Our friend Kinzie offered her kitchen, mad baking skills and mentoring services to get the ball rolling. The rest of us just showed up with smiles and rolling pins.
We had special non-stick mats on the counter, ready-to-go-dough (Kinzie’s the best!) and plenty of gadgets to help us out. There was a braided crust, oozing cherry juice, flowers, leaves, and berries, berries, berries! In fact, the plethora of berries inspired us to add them to a few no-bake key lime & lemon pies. And of course…we had a taste test 🙂
Yields: 2 Pie Crusts
1 cup (2 sticks) unsalted butter, cut into 1/4-inch pieces and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
1. Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining.
2. Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
3. Dump the mixture onto a work surface and push it together into a big lump using your hands. Quickly form the dough into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
4. Lightly flour your work surface and rolling-pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing.
5. Carefully transfer pie crust to the pie pan and continue with pie recipe as directed.
Remember…try not to handle the dough too much or your hands will warm it and start to melt the butter, resulting in a less-flaky crust.
Wrapped in an air-tight plastic baggie or several layers of plastic wrap, a disk of this pie dough may be stored in the freezer for up to 3 months. Thaw in the refrigerator for a day or two before rolling out.
We all agreed that the fabulous fresh blackberry filling was a winner! Aletha (pictured above) simply mixed some LIME JUICE with her berries. You can add sugar to your desired liking. It’s that easy.