St. Blog's Cookbook  

A virtual cookbook, of recipes gathered in, around, and by, the bloggers of St. Blog's Parish.
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Sr. Carrie's Berry Pie
by Sr. Carrie Comitz, SSEW

PASTRY: two-crust, 8- or 9- inch
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
4-5 tablespoons cold water

Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl (more water can be added if necessary--sometimes 1-2 teaspoons.)

Divide pastry into two halves. Gather each into a ball and shape them into flattened rounds on a lightly floured, cloth-covered board. Roll one of the pastries 2 inches larger than the inverted pie plate with a floured, cloth-covered rolling pin. Fold it into fourths, then place it into the pie plate and unfold gently onto the plate, pressing firmly against the bottom and side.

After the filling is added, you will trim the overhanging edge of the bottom pastry 1/2 inch from the rim of the plate. With the other round of pastry, you will fold it into fourths as you did the first one and unfold it over the filling. Trim the overhanging edge of the about 1 inch from the plate. Cut slits in the top pastry so steam can escape. Fold and roll the top edge under the lower edge, pressing on the rim to seal.

To make the edges look nice, take a fork and flatten the pastry evenly on the rim of the plate, pressing firmly around the edge with the tines of a fork. You will need to flute the pastry edges: covering them with a 2- to 3- inch strip of aluminum foil to prevent burning. The foil should be removed in the last 15 minutes of baking.

1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries, loganberries, raspberries, blackberries, or boysenberries
1 tablespoon lemon juice
2 tablespoons margarine or butter

Heat oven to 425ºF. Prepare pastry. Mix sugar, flour, and cinnamon. Stir in the berries. Turn into pastry-lined pie plate; sprinkle with lemon juice. Dot with margarine. Cover with top crust that has slits in it; seal and flute. Cover edge with 2- to 3- inch strip of aluminum foil; remove during last 15 minutes of baking.

Bake until crust is brown, and juice begins to bubble through the slits, 35-45 minutes. COOL PIE for about a half hour before you slice into it--otherwise, the filling will be runny.

In Christ,
+Robert Antonio Ramos Diaz, MI
Caritate Dei
"May the Lord direct your hearts to the love of God and to the steadfastness of Christ." (2 Thess 3:5 RSV)

  posted by Brian @ 2:08 PM

Sunday, September 07, 2003  
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