Skip to main content

Lattice- top blackberry pie (Pie de moras)







Suddenly there are things not expected or surprising like receiving a lot of fresh blackberries.
(about 5 kilos)
I usually freeze berries to have all year, but I also had to do something now, so I freeze someones, and   made blackberry jam and today this blackberry pie.
All in two days:)
Really delicious crust!
For those who start spring and soon summer will love this recipe.
(Anyway youcan make with fresh or frozen berries)


Adapted from : Y un poco de diseño.. (spanish blog)








Ingredients


350 grams all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
200 grams cold butter
1/2 cup ice water

Filling

4 or 5 cups of blackberries (fresh or frozen)
100 grams  sugar
1/2 teaspoon of cinnamon
1 tablespoon Port or jerez
1 tablespoon cornstarch
1 teaspoon lemon juice


Method


Add flour, salt, and sugar to a large mixing bowl. Add cold butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.

Add a tablespoon of water at a time until the dough begins to clump together dont o0ver mix maybe you not need all the water.
Gently mold the dough into 2 separate balls. Press each ball gently with your hands into a flat disc. Refrigerate for 30 minutes.
Remove the dough from the fridge and allow to thaw fo 10 or 15 minutes. Place dough onto a lightly floured surface and begin to roll with a rolling pin, gently put the dough into your pie dish. Gently press it evenly into the plate.Trimp and crimp the edges.
Prick the bottom of the pie with a fork.

For filling

Mix the blackberries with the port,sugar,cinnamon, lemon juice and cornstarch and stir the mix.Pour mixture into unbaked pie shell.

Preheat the oven to 180°c (370 F)
Roll out remaining piece of dough. Cut crosswise into stips with a fluted pastry wheel or knife.
Arranged strips in a tigh lattice patern on top of filling and trim strips close to edge of pan.
(I add some little leaves in the edge)
Brush top and edge with a mix of one yolk and milk.
Bake for 40-45 minutes or until crust is golden brown and filling is blubbing.
Cool completely on a rack  before serving.


print here







en español

Pie o tarta de moras






Siempre me ha gustado congelar berrie spara tener todo el año, frambuesas, moras, arandanos y siempre se usan. Pero este año me ha llegado subitamente cerca de 4 o 5 kilos de moras que venian en su punto (maduras) asi que en dos dias, hice mermelada de mora, congelé otras, y finalmente hice este pie de moras.
En todo caso se puede hacer con moras frescas o congeladas.
La masa muy buena !
Y se puede hacer con frambuesas o arándanos.






Ingredientes

350 gramos harina sin polvos de hornear
1/2 cucharadita de sal
1 cucharada de azucar
200 gramos de mantequilla bien fria
1/2 taza de agua helada

Relleno

4 a 5 tazas de moras frescas o congeladas
100 gramos de azúcar
1/2  cucharadita  de canela molida
1 cucharada de Oporto o jerez
1 cucharada de maicena 
1/2 cucharadita de jugo de limon

Preparacion








Labels:

Comments

Post a Comment

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...
Post a Comment
Read more

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...
Post a Comment
Read more

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie , usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one. Try this classic recipe with chicken, mixed vegetables and a flaky pie crust. Also is a great way to turn leftover chicken and veggies in a new delicious dish! Adapted from : Sally baking addiction Ingredients Pie crust 2 and 1/2 cups all purpose flour  (about 340 grams) 1 teaspoon salt 7 tablespoons unsalted butter chilled and cubed 1/2 cup Ice water (maybe you need a little more water) Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter. method Mix the flour and salt together in a large bowl. Add the butter. Using a pastry cutter or yours hands add the butter into the mixture until it resembles  coarse meal. Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins  to form large clumps.  Transfer th...
Post a Comment
Read more