Happy Mother’s Day and a Slice of Pie

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Have you ever had one of those days?  Maybe even one of those weeks?  Well, this has been on of those years for me!

One of my goals for 2012 was to post more frequently to my blog and it seems that the exact opposite has occured.  It has been a combination of things both personal and professional which haved slowed my posting schedule down a mere crawl. 

Rather bore you with the details, I thought I would share a couple of pictures with my son and my mom in honor of Mother’s Day.  My son is sophomore in college and I spent last weekend with him for the school’s “Mom’s Weekend”.   We caught a couple of baseball games, did some apartment hunting and saw “The Avengers” in 3D.  Spending quality time with your 20 year old is about the best gift a mom could hope for.

It is also a special day for my mom.  Not only is it Mother’s Day, but it is also her birthday.  She has been a great mom and a true friend to me.  I love her to pieces, and I should also tell you that she is the one that got me hooked on blackberry pie when I was just a little kid.  So in honor of my mom, I am re-posting this recipe for Marionberry Pie.

This recipe was one of the first I posted to my blog, but since a new original post isn’t going to happen this weekend either, I thought it was time to brush off the cobwebs and share it again just in time for berry season.

Before I discovered the beauty of using leaf lard in my pie crusts from the incomparable Kate McDermott, I used straight up shortening.  If I was in a pinch without access to leaf lard, this would be the crust recipe I would fall back on.  Since most of you probably don’t have leaf lard in your freezer like I do, give this simple crust recipe a whirl the next time you are in the mood for berry pie.

Happy Mother’s Day to you mom’s out there!  Sit back, enjoy your day and have a slice of pie.

Marionberry Pie

Filling

  • 6 cups fresh or frozen Marionberries
  • 1-3/4 cups sugar
  • 1/3 cup flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt

In large saucepan, combine all ingredients and cook over medium heat until berries slightly thicken, about 5 minutes. Set aside.

Crust

  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 8 – 10 tablespoons ice cold water

Procedure:

Place rack in center of oven and preheat to 375 degrees.

In large bowl, mix flour and salt. Cut in shortening with pastry cutter or two forks until mixture forms clumps the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. The amount of water that you use will greatly depend on the temperature and humidity, so don’t worry if you need more or less water than listed. The key is to make sure that the dough is completely moistened without using too much water. Form dough into a ball and divide in half.

Turn half the dough out onto a floured work surface and cover the over half. Roll out the dough using a well flouring rolling pin frequently flipping the dough and re-flouring your work surface and rolling pin to prevent sticking. The goal is to roll it out to a circle that is about 12 inches in diameter. Fold the dough over the rolling pin and lay over a 9″ deep dish pie plate, using the rolling pin to position the dough. Fit into pie plate, pressing together any tears that may have occurred.

Pour the berry filling into the crust, taking care not to overfill.

Transfer the remaining 1/2 of the dough to the floured work surface and repeat the process above for rolling out the crust. Fold over the rolling pin and carefully and gently lay the crust over the filling. Trim any excess dough from the edges and then fold top and bottom crusts under to seal. Using your index and middle finger on top of the crust and thumb underneath, press to flute the edge and thoroughly seal.

 Using either crust guards or strips of aluminum foil, cover the edge of the pie crust. Place in oven on center rack for 25 minutes. Remove foil and cook for another 25 minutes. Cool on rack for a minimum of 6 hours before serving.

Great with ice cream or freshly whipped cream.

 

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