Rustic blueberries and strawberries pie
recipe
4333
c5ea7ef3-7b48-4228-b072-efc23921e556
Crazy Leeks
Crazy Leeks
11/25/2019 3:25:33 p.m.
0
0
70
8
Desserts
Christmas
Pies
Blueberries
Rustic blueberries and strawberries pie
Ingredients
For the dough:
Add butter then mix it all up. Slowly add water while mixing, until the dough forms a ball. Lay the dough over a working surfaces and divide into two portions. Flatten each portions into disk and wrap it up with with plastic wrap. Refrigerate for an hour or until the dough is firm.Over a lightly floured surfaces, spread down a dough portion to form a circle of about 30 cm (12 po) of diameter. Set down the pie crust in a deep pie pan of 23 cm (9 po) of diameter and carefully press down over the bottom and sides of the crust. Slice exceeding parts of the crust while keeping a bit of it under the pie pan side and groove its contour, if desire. Refrigerates until uses.
For the garnishing:
- In a bowl, mix blueberries, strawberries, sugar and lemon zest. Set down the other part of the dough to form a circle of 25 cm (10 po) of diameter. With a pastry wheel cutter, slice it into strips of 2 cm (3/4 de po) wide.
- Lay garnishing set aside into the already prepared crust. Spread with butter. Set 4 to 5 dough strips in parallel over the garnishing, while letting a space of 2,5 cm (1 po) in between each of them. Then set another 4 to 5 dough strips over the other sides. Slice exceeding pastry and press frimly to seal.
- In a small bowl, whisk egg yolk with milk and spread over crust. Oven bake over the third inferior of the oven. Pre-heat oven at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (180°C). Cover the pie with aluminium paper and continue cooking for about 30 minutes. Let cool down before serving.
- Serve with ice cream up to your choice.
- With a pastry blender, mix flour, vegetable shortening, lemon zest and salt until the texture looks like one of breadcrumbs.
For the dough:
Add butter then mix it all up. Slowly add water while mixing, until the dough forms a ball. Lay the dough over a working surfaces and divide into two portions. Flatten each portions into disk and wrap it up with with plastic wrap. Refrigerate for an hour or until the dough is firm.Over a lightly floured surfaces, spread down a dough portion to form a circle of about 30 cm (12 po) of diameter. Set down the pie crust in a deep pie pan of 23 cm (9 po) of diameter and carefully press down over the bottom and sides of the crust. Slice exceeding parts of the crust while keeping a bit of it under the pie pan side and groove its contour, if desire. Refrigerates until uses.
For the garnishing:
- In a bowl, mix blueberries, strawberries, sugar and lemon zest. Set down the other part of the dough to form a circle of 25 cm (10 po) of diameter. With a pastry wheel cutter, slice it into strips of 2 cm (3/4 de po) wide.
- Lay garnishing set aside into the already prepared crust. Spread with butter. Set 4 to 5 dough strips in parallel over the garnishing, while letting a space of 2,5 cm (1 po) in between each of them. Then set another 4 to 5 dough strips over the other sides. Slice exceeding pastry and press frimly to seal.
- In a small bowl, whisk egg yolk with milk and spread over crust. Oven bake over the third inferior of the oven. Pre-heat oven at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (180°C). Cover the pie with aluminium paper and continue cooking for about 30 minutes. Let cool down before serving.
- Serve with ice cream up to your choice.
