Sunday, June 06, 2010

Mulberry Pie

Last night I decided to start the Mulberry Pie for after church lunch, today. I had never made a Mulberry Pie before so I went to the internet to find a recipe. I found a funny recipe on Discuss Cooking for a Cream Cheese Crust Mulberry Pie... I wasn't sure how well it would turn out, but I went with it and decided to give it a try because it just sounded really good. Here is the Recipe without all the funny adds:

Cream Cheese Crust Black Mulberry Pie

Crust Ingredients:
4 cups Flour
Dash of Salt
1 tsp. Baking Powder
12 oz. (340 g.) Cream Cheese
4 oz. (13 g.) Stick Butter or Margerine (Hard and Cold)
2 Tbs. Ice Water (not frozen just chilled)
Cooking Spray

Crust Directions:
Place a butter knife in the freezer. In a bowl mix Flour, Baking Powder, and Salt. Using a cheese grater rub the stick of Butter or Margerine over the large holes to shave butter or margerine.Using the butter knife from the freezer scrape the curls of butter into the Flour mixture and proceed to mix them into the Flour mixture with the cold knife. Cut Cream Cheese into small pieces or curl like butter if cold enough. Add Cream Cheese to the Flour/Butter Curl Mixture. Use hands and message the mixture until the texture much like crumbs in appearance. Add Ice water to mixture and work thoroughly with hands. Make dough into a ball. Place the dough ball on a 14 in. by 14 in. piece of aluminum foil and wrap the foil around the dough ball completely. Place dough ball in refridgerator for one hour. After one hour take dough out of refridgerator. Spray pie pan with cooking spray. Cut dough ball in half. Place half of dough ball in center of pie pan and work to spread the dough from the center out to the edge and walk it up the side of the pie pan. Place pie pan with dough in freezer. Take the second half of the dough ball and spread or roll onto the aluminum foil sheet starting from the center and working out to make a large circle and goes to the edge of the aluminum foil. Place the dough on the aluminum foil in the freezer as well.

Pie Filling Ingredients:
4-5 cups of Black Mulberries
2 Tbs. Lemon Juice or Sumac Juice
2 Tbs. Flour
1/2 Cup of Sugar

Pie Filling Directions:
In a bowl mix Mulberries, Lemon Juice, Flour and Sugar. Make sure to mix up well

Get dough in pie pan and aluminum foil out of freezer. Pour Filling into the pie pan and spread evenly. Remove dough from aluminum foil and place dough over Filling. Make sure there are no openings in crust and flatten and scallop edges of the pie. If there are openings, as the pie cooks, the filling juice will come out and drip down into your oven and make a mess. Place pie in freezer for one hour.

Pre-heat oven to 400 degrees F or 200 degrees C. Take pie from freezer directly to the oven. Bake Pie for 40 minutes. Lower oven to 350 degrees F or 180 degrees C. Brush a light layer of butter or margerine over the top of the pie to prevent burning and bake for 5 minutes or until crust is golden. Remove from oven, serve warm and enjoy!

Suggestion: Dress with vanilla ice cream and whip cream!

I believe that this Recipe can be used with any type of berry, not just Black Mulberries, get creative!

Hope you like it dear followers! We did!


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