Wednesday, July 27, 2011

Knock-off Razzleberry Pie

When I was in middle school, it seemed that every girl and her mother owned a Louis Vuitton purse.  Ah, well, that's what it seemed.  Upon closer inspection, one would realize that those little LV's and fancy symbols were actually, LU's paired with smiley faces or some other ridiculous circular motif. 

Well, I'm not going to try and dupe you with this recipe.  It kind of looks like Marie Callendar's flaky double-crust pie with dark berry filling.  Yet, with scrutiny the filling is a little too red, a little too Razzly.  But it tastes darn good, just like how those knock-off Louis, in the end, were purses too.

So don't judge, and try it.  Preferably warm with vanilla ice cream.

Knock-off Razzleberry Pie adapted from Better Homes & Garden's New Cookbook 15th Edition

Double-Crust Pie Pastry
3 cups AP flour
1 tsp salt
1 cup shortening
1/2 cup to 2/3 cup ice water

Mix flour and salt.  Cut in shortening until mixture looks like peas.  Sprinkle ice water 1 TB at a time, and toss flour mixture with a fork, working in sections until the entire mixture is moist but not sticky.  Divide mixture in half.

Take one half and on a lightly floured surface, roll until about 12 inches in diameter.  Fit into bottom of a 9 inch pie plate.  Trim edges.

Roll out other ball and leave aside.

Berry Mixture
3 cups of frozen mixed berries
2 cups of frozen raspberries
1/2 cup to 3/4 cup sugar
1/4 cup AP flour

Berries should be icy, but not frozen solid.  Let fruit stand for 45 minutes if solidly frozen.  Mix everything together, until berries are well coated, and mixture is thickened.  Spoon mixture into crust-lined 9-inch pie plate.  Cover with second pie crust.  Fold top crust beneath the edges of the bottom crust.  Cut several slits in the top crust to allow for air to escape. Decorate edge.

Brush milk or egg wash onto top of pie and sprinkle with sugar (sanding sugar is very pretty) for a fancy schmancy look (it goes with the knock-off theme).  Cover edge of pie with foil to prevent it from browning too much. 

Place a cookie sheet below pie in oven to catch any fruit juices that escape.  Bake at 375 degrees for 30 minutes (40 to 50 if fruit was frozen).  Remove foil.  Bake for another 35 to 40 minutes until filling is bubbling, or fruit is softened.  Allow to cool on a wire rack.  Top with ice cream or whipped cream.  Take that Marie Callendar.

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