Monday, June 27, 2011

No Fuss Whole Grain Pie Crust

Berry Pie made with a No Fuss Whole Grain Pie Crust
MaMa and I went out to check on our garden yesterday and guess what we found?  A bunch of beautiful, ripe strawberries waiting for us to pick them!  Perfect for making a pie.

Strawberries from our garden.
With her copy of the June/July issue EveryDay with Rachel Ray in hand, MaMa turned to the dog eared page that had a recipe for a Rustic Tri-Berry Pie.  We only had strawberries and blueberries on hand, so MaMa adapted the recipe for the filling a bit.  It was a wonderful, summer evening treat served with a scoop of vanilla ice cream on the side.  Yumm!

This No Fuss Whole Grain Pie Crust is so simple, only one piece to roll out, no trimming or crimping of the's meant to look rustic.

Ingredients for No Fuss Whole Grain Pie Crust:

3/4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
3/4 c Joseph's Grainery Barley Flour
1/4 tsp salt
1 stick (8 Tbs) butter, cut into small cubes
1 large egg, seperated
ice water

Ingredients for Berry Filling:

2 c stawberries, sliced
2 c blueberries
1/2 c water
2 Tbs cornstarch
1/2 c sugar
2 Tbsp lemon juice

Directions:  Preheat your oven to 400 degrees.

Place one cup of the blueberries in a small saucepan with 1/4 c water. Bring to a boil and simmer for 3 to 4 minutes. Add the cornstartch, sugar and lemon juice and continue to simmer for another 2 to 3 minutes.  Place the remaining berries in a large bowl. Add the warm blueberry mixture and toss gently to coat and mix.

While the berries are simmering, in a large bowl, whisk together the flours and salt.  Add the butter and with a pastry cutter or two knives cut the butter into the flour until crumbly.  Continue working with your fingers until the mixture is flak.  In a cup, combine the egg yolk with 1/4 c ice water.  Drizzle over the flour mixture and stir with a fork until incorporated and the dough is slightly moist, but not wet.

Move the dough to a lightly floured surface and roll out to a 13-inch round.  Transfer to a 9 inch pie plate, centering it and letting the excess pastry drape over the edges.  Gently press the dough into the pie plate.

Spoon the berry filling into the pan.  Gently fold the pastry up over the berries, pleating as you go around.  In a small bowl, beat the egg white with a fork until it is frothy.  Lightly glaze the pastry with the egg white.  Sprinkle the dough with a bit of sugar.  Bake the pie for 1 hour, or until the berry filling is bubbling well.  Check after 40 minutes, if the crust is browning too quickly, cover it with foil for the remaining time.

Let the pie cool completely before serving...we couldn't wait and cut into about 15 minutes after taking it out of the was a bit soupy, but tasted wonderful.  By this morning it was totally cool and the berry filling had set.  It made a wonderful breakfast.  ;)

Recipe adapted from one in the June/July issue of Everyday with Rachel Ray.
Every Day with Rachael Ray (2-year)


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