Home Alone Me, Myself and Pie
Who doesn’t like a good berry pie? Probably the same people who didn’t laugh when they first saw this week’s movie.
For the Pie Dough:
2 1/2 cups all purpose flour
1 1/2 sticks of cold unsalted butter, cut into 1/4" cubes
4 tablespoons chilled vegetable shortening
1 teaspoon Kosher salt
2 tablespoons sugar
1 cup sour cream
For the Boys:
6-8 cups frozen-defrosted mixed blueberries, blackberries or raspberries
1/2 cup orange marmalade
1/2 cup sugar
2 teaspoons lemon zest
1 tablespoon lemon juice
4-5 tablespoons instant tapioca
1/4 teaspoon each cinnamon and allspice
1 tablespoon butter cut into very small pieces
In a mixing bowl, combine flour, butter, shortening, salt and sugar with
a pastry blender or 2 knives until most of the lumps are no larger than
small peas and the mixture has the consistency of course corn meal.
Add the sour cream to the mixture and using a rubber spatula, fold
together until the sour cream is evenly distributed and the dough holds
Divide the dough in two and flatten each piece into a 1" x 6" disk. Dust
each disk with a little flour and wrap well with plastic wrap before
refrigerating at least 20 minutes.
Preheat oven to 400°F. Roll out one of the disks 1/8 inch thick on a
lightly floured surface, fit it into a eight to nine-inch pie dish, and trim
the edges, leaving an even 1/2-inch overhang. Refrigerate until filling.
In a large bowl, toss together the mixed berries, orange marmalade,
sugar, lemon zest, lemon juice, tapioca, cinnamon and allspice. Spoon the
fruit mixture into the prepared crust and dot with butter.
Roll out the remaining dough to fit over the fruit with a 1-inch overhang
and tuck the top crust under the bottom. Crimp or flute the edges and brush
the top crust lightly with a little milk if desired. (If baking for a pie
eating contest, you may prefer to cut the top crust into 2" strips and
arrange in a latticework.)
Using a paring knife, cut slits decoratively around the top crust (this
allows steam to escape) and sprinkle lightly with sugar.
Bake in the lower half of the oven for 15 minutes; reduce temperature to
350°F. And bake for another 40 minutes or until the filling bubbles and the
crust is pleasantly golden. Cool on a rack at least an hour before cutting.
Allow the pie to cool before burying your face in it. Serves 8 adults or