This past weekend I had the good fortune to spend a night atop a mountain in the Shenandoah region, and came back (thanks to Wortklauberlein) with a pound of fresh berries from the bazillions of vines lining the roads. The local population informed us that they are wineberries, a particularly sweet variety of raspberry. There's nothing so satisfying as baking or cooking with food you've picked yourself. er, or that someone has thoughtfully picked for you.
"Deluxe flaky pie crust" 21 oz
14 tbl unsalted butter, cold.
2.25 cups flour (pref. pastry)
1/4 tsp salt
1/4 tsp baking powder
7.5 tbl ice water
1 tbl cider vinegar
0.5 cup sugar (I only had brown)
2.5 tbl cornstarch
1 lb berries, washed and picked over for passengers.
- Pick a pound of wineberries and a few blackberries from Flattop Mountain. Or your backyard. Or somebody else's backyard. I don't think you can buy wineberries in the store, but this recipe will likely work with whatever berries you have handy.
- Make pie crust:
- cut butter into small cubes, freeze for 30 min +
- put flour, salt, baking powder in gallon size ziplock bag, shake to mix thoroughly.
- add frozen butter, expel air and use rolling pin to (patiently) roll butter into flat flakes. Shake bag to redistribute when mix gets bunched up at one end. Freeze for 10 min.
- sprinkle water and vinegar into bag, toss to mix.
- keeping the bag open, knead from the outside of the bag until dough forms a single lump. To do this, you'll need to use the bag to fold the dough onto itself (don't touch it directly). About halfway through you'll get frustrated because it's not holding together yet. Put it in the fridge for a few minutes and come back to it. Once it's a lump, divide into two pieces, one for the top and one for the bottom crust.
- Refrigerate for at least an hour, preferably overnight.