Sunday, August 5, 2007
Folsom Brambleberry Pie
In a tiny little kitchen nestled in the rolling hills of Folsom, California, the now famous Anniebannie had her first lessons in the art of baking. She watched and learned as her mother masterfully concocted batch after batch of cookies, pies and other delectable delights. If you think Anniebannie is good, wait till you try my Folsom Brambleberry Pie!
Any berry that grows on thorny canes or trailing vines, called brambles, is considered a brambleberry (raspberries and blackberries are two examples). Mix berries with some sugar and a bit of thickener, and you have a deliciously simple pie.
2 1/2 cups flour
1 cup butter or margarine
1 tsp salt
1/4 cup cold water
1 tbsp. vinegar
Cut butter into flour and salt until crumbly. Whisk together egg, water and vinegar. Slowly add to flour and butter mixture with a fork until just combined. Form dough into a ball, wrap in plastic wrap and place in freezer for 10 minutes.
5 cups blackberries, raspberries or other brambleberries
1/4 cup flour
About 1/4 cup granulated sugar (Add to taste)
1/4 cup light brown sugar
1 tbsp. quick cooking tapioca
1 tbsp. lemon juice
1 tsp. salt\
1 tbsp. butter
1. Put oven rack on the lowest rung and preheat oven to 375 degrees. Lightly dust your counter and rolling pin with flour. Using half the dough gently role into 12 inch circle continually flouring rolling pin (1/8 in. thick). Transfer dough to 9-in pie pan, letting dough fall into place. Trim over hang to 1/2 inch, refrigerate.
2. Put berries in a large bowl. Sprinkle with four, granulated sugar, brown sugar, tapioca, lemon juice, and salt. Stir gently until berries are well coated. Taste and add more granulated sugar if you like.
3. Pour berry mixture into chilled bottom crust and dot with butter. With remaining dough roll out top crust and lay over pie and trim even with bottom crust. Fold top crust over bottom crust and tuck under rim of pan. Crimp edges together. Cut several vents in top crust and sprinkle with sugar. Put pie on a foil lined baking sheet to save your oven from bubbling berries. Bake until crust is browned and filling is bubbling, 60 to 75 minutes. (cover edges with foil if they become too dark before middle of top is nicely browned.)
4. Let pie cool until bottom of pie pan reaches room temperature, at least 3 hours. Serve with whipped cream or ice cream if you like. Enjoy!
posted by anniebannie's mom