• Berry Pie With Flakey Rye Crust

    From Ben Collver@1:124/5016 to All on Sun Jul 14 09:09:38 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Berry Pie With Flaky Rye Crust
    Categories: Pies
    Yield: 1 Pie

    MMMMM---------------------------CRUST--------------------------------
    2/3 c Rye flour (75 g); scant
    1 1/2 c Unbleached all-purpose
    -flour (175 g)
    1/4 ts Fine grain sea salt
    1 c Salted butter
    1/3 c Water or beer (80 ml); cold

    MMMMM--------------------------FILLING-------------------------------
    2/3 c Natural cane or brown sugar
    -(100 g)
    1/3 c A-P flour or whole-wheat
    -pastry flour (45 g)
    1/4 ts Fine grain sea salt
    1/2 ts Cinnamon
    2 Lemon thyme sprigs (1/2 ts)
    2 lb Berries
    2 tb Lemon juice
    2 tb Butter
    1 Egg; whisked with:
    1 tb Water
    lg Grain sugar; for sprinkling

    Preparation time: 90 minutes
    Cooking time: 45 minutes

    Crust:

    You can make the crust using the quick and popular food processor
    technique. But I always make it by hand, using the above ingredients,
    and this technique. If you like a super-puffy crust, do the folding
    in Pim's instructions 4x. I usually like mine less so, and fold &
    roll just 2 or 3 times, depending on how the dough is feeling.

    Pie:

    Preheat your oven to 425°F / 220°C, with a rack in the bottom
    third. Roll out your pie crust--top and bottom--on a flour dusted
    counter. I tend to work the edges a bit first (particularly if I'm
    getting cracks) - roll and turn, roll and turn, dusting with flour
    when necessary. Flip once or twice. Work quickly and keep the dough
    moving. Place between unbleached parchment paper or Silpats, and
    refrigerate while you make the filling. If you're nervous about
    rolling out the crust, have a look at the second part of Melissa
    Clark's video. See how she's not super fussy? Channel some of that.
    If you need an extra confidence booster, read this: It's OK if your
    dough doesn't roll out into a perfect circle - you can patch and
    pinch later if needed. Just shoot for 11 or 12" rounds.

    Make the filling by combining the sugar, flour, salt, cinnamon, and
    thyme in large mixing bowl. Add the berries, and toss gently until
    well combined. Set aside.

    Line a 9 or 10" pie plate with the bottom piece of pie dough. Guide
    it into place without stretching. You want about 1" of dough
    extending past the rim of the pie plate, trim a bit with scissors or
    a sharp knife if needed.

    Fill the crust with the berries, drizzle with lemon juice, and dot
    with the butter. Brush the rim of the bottom crust with a bit of egg
    wash, then top with the other piece of pie crust. Trim the top crust
    a bit if needed, then press the top and bottom crusts together at the
    edges. Working around the rim, tuck the overhanging dough under
    itself, and crimp with a fork or flute using your fingers. Brush the
    crust with more of the egg wash, cut a few slits into the top, and
    place in the oven for about 45 minutes--until the crust is deeply
    golden.

    Check your pie regularly after 25 minutes. If you need to foil the
    edges of the pie--pull it out and do so--this way the edges won't get
    too dark and dry. I don't have to foil in my oven for this pie, even
    at this temperature, but your oven might be a bit different. I also
    sprinkle with large-grain sugar about 25 minutes in--for a little
    extra crunch and sweetness. Let cool a bit, slice and serve.

    Recipe FROM: <gemini://gmi.noulin.net/cooking/5.gmi>

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