Blackberry Blueberry Pie

Pie is something I grew up making. Weather it was a cream pie, fruit, or a savory chicken pot pie. The crust always intimidated me, I always thought it was a chore and i would just decide to use the boxed version which was loaded with ingredients that I couldn't pronounce and didn't really have any flavor. You just add water, it was very bland. So for this pie, I decided to search for a more flavorful and flaky crust recipe to compliment this fruit pie recipe. I found a recipe for pie crust that was very simple and included butter which, as everyone knows, butter always makes everything taste better. The trick to this crust is to make sure your ingredients are cold. I recommend measuring out all the dry ingredients into a blown, add the butter pieces and place in the refrigerator. That is the secret to an extra flaky crust.

Martha Stewart's Easy pie crust. It's very easy and if you have a food processor it takes seconds to whip extra to keep in your freezer for the next time you go to the farmers market and pick up some amazing Summer fruit available right now.

This was a very easy pie to make and I had a lot of fun making it. Oh, and it taste pretty good too. I followed the recipe I found on the Martha Stewart website but it was for a blueberry but knowing it was a berry pie,mixing it up with two cups of blackberries it would have the same outcome. One thing I learned about berry pie sit that if you aren't careful or add the right amount of thickeners ie: Flour,cornstarch. One or the other but I found the right combination in this recipe to come out with a pie that wasn't soupy. I found a great secret that helps in avoiding the soupy mess with the pie filling. The recipe calls for adding the sugar to the fruit. If you wait about 30min you will see that the fruit has become soupy, drain the extra juice off and continue with your recipe. Pretty simple.You may at this point want to add a little more sugar but only about 2 tablespoons of so. My filling was a little on the "not so sweet side" which had more of the natural fruit flavor then it being really set like some pis fillings can be.

Here are the only changes I made to this recipe:
*3 cups of frozen Blackberries
*2 cups of fresh Blueberries

Blueberry pie from Martha Stewart

With the combination of this very tasty,buttery crust and fruit filling, your family and you will be very happy with the outcome and the taste of this pie.

Enjoy
The Pastry Diva

A Foolproof Pie Crust

A good pie crust can make or break even the best of pie fillings, fruit or custard. I have to admit that if time is running short I do use a mix for my pie crust, but if I absolutly have to use one this is the best. Krustease piecrust made by Conttinental Mills is the best "store bought" that I have tried.
If you are looking to perfect or learn to make a great, flaky pie crust I have come across a great recipe from a well known baker. Martha Stewart has anamazing and easy pie crust that's perfect for all your pies, sweet or savory. Remember all ingredients need to be COLD!! I recomend measuring your flour, butter and water and putting it in the freeer for 30 min. that way you ensure everything is cold and your crust comes out flakey.

Ingredients:
Servings:
8Servings Size


2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 15 mins
1 Put the flour, salt and sugar into a food processor and pulse once or twice.
2 Add the butter and process until the mixture looks grainy.
3 Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4 Decant the loose dough onto a piece of plastic wrap.
5 Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6 Split into two pieces and wrap each and chill for at least 4 hours before using.
7 Dough can be made ahead for up to one week.