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Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Piekido Master - Making Wild Blackberry Pie

Music by Kelly Latimore

Recipe below

Making the crust
2 and half cups of flour
  for a gluten free pie crust, make it half oat and half spelt flour
One teaspoon of salt
   1/2 teaspoon cinnamon
stick and half of butter
one and one quarter stick cut into chunks, one quarter of stick to butter pie pan
 save a bit for adding to berry mix
cut butter into flour with a fork or pastry blender
The trick to flaky pie crust is to use ice water
moisten the flour until it is workable, roll it out right away or it will dry out and not stick together
If it sticks to together and doesn't split, it's right. It will not be very flexible because it lacks gluten so be prepared to patch any splits.
Use a little over half the dough for the crust and save rest for a lattice top.
roll out crust very thin, about 1/8 inch thick

Filling:
   6 cups of blackberries
   3/4 cup sugar
   1/2 teaspoon salt
   3 tablespoons tapioca flour or tapioca granules
   1/2 teaspoon lime or lemon zest
   1 tablespoon lime or lemon juice
   2 tablespoons butter, cut into small pieces
   Fill the pie crust
   Roll out the rest of the dough and cut into 1 1/4 inch wide strips
   Weave a lattice cover over the pie
   Put it on parchment or foil in a preheated 400 degree oven
   Bake for 45 minutes to an hour, it should bubble.
   If the crust is getting too brown, cover the pie with foil.

   Let it cool down a while before serving.

Views: 65

Comment by Jennifer on November 18, 2014 at 11:41am

Gorgeous, Bruce. Although now I'm suddenly craving pie.

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