pie recipes Archives - Page 5 of 6 - One Hundred Dollars a Month

Recipe – How to Make a Crust for a Blackberry Pie

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By Mavis Butterfield on August 24, 2012 · 9 Comments

The Girl and I went blackberry picking this morning and came home with baskets full of warm, juicy berries. I couldn’t decide if I should make blackberry ice cream or a blackberry pie, so I decided to ask everyone on facebook and go from there.

Clearly, people would much rather eat a blackberry pie than a scoop of blackberry ice cream.

Interesting!

So {obviously} I made a pie.

And snapped a few pictures.

So you could drool over it.

Because I’m cruel like that.

I don’t know about you, but I like a nice thick crust when I’m eating a berry pie. I want to be able to soak up the berry juice with left over bits of golden, flaky goodness. And you need a thick crust to do that.

I like to make my crusts with Crisco shortening. I’d like to think my people {the Pilgrims} would have used it had they had it readily available to them in Colonial America.

In my book, Crisco is freakin’ awesome. And that’s all I’m going to say about that.

Here’s the recipe –

Pie Filling

6 cups blackberries
1/3 cup sugar
1/4 cup all- purpose flour
2 tablespoons unsalted butter, chopped into bits
1/2 teaspoon cinnamon

Pie Crust

2 1/2 cups all-purpose flour
2/3 cup vegetable shorting
1 teaspoon salt
6 tablespoons cold water

Directions

Pre-heat the oven to 375 degrees

Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.

Combine filling ingredients in a large bowl and toss to coat. Pour filling into crust lined pie plate and add second {flattened} crust. Crimp edges of pie crust together and brush with egg wash.

Place on a lined cookie sheet and bake at 375 degrees for 50 minutes or until juices are bubbling.

Cool. Serve with a scoop of homemade vanilla ice cream or whipping cream.

Looking for a few more delicious pie recipes? Check out the book Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich. Basically, the book is awesome. Enough said.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

4th of July Dessert Recipes – Mixed Berry Pie

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By Mavis Butterfield on June 29, 2012 · 2 Comments

Down the road from our house grows the most epic blackberry patch on the planet. And every summer around mid- August The Girl and I are down there picking big, fat, juicy blackberries about every third day or so. It’s tricky though, because technically the blackberry patch belongs to the whole neighborhood, not just us.

But we are greedy berry thieves. And usually we only have fight with our neighbors The Hillbillys and our other Neighbor Girly Girl about twice during the season for berry picking rights.

The Girl and I have even been know to wake up at the crack of dawn and run down there with our baskets in hand to pick. Why? Because there is nothing better in this world than a freezer full of glorious berries to last you all winter long. Nothing.

Ingredients

2 cups blackberries
2 cups blueberries
2 cups raspberries
1/3 cup sugar
1/4 cup all- purpose flour
2 tablespoons unsalted butter, chopped into bits
1/2 teaspoon cinnamon
2 refrigerated pie crusts
1 egg

Directions

Pre-heat the oven to 375 degrees

Lay out 1 pie crust flat in the pie plate. In a large mixing bowl combine berries, butter, flour, sugar, and cinnamon. Pour into pie crust. Roll out the second pie crust and using a small star shaped cookie cutter cut 7 stars from the crust. Carefully place star cut-out pie crust over berry mixture and crimp the edges of both crusts together. Brush with egg wash. Bake at 375 degrees for 50 minutes or until the juices are bubbling.

Cool. Slice. Serve with ice cream.

Looking for a few more delicious pie recipes? Check out the book Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich. Basically, the book is awesome. Enough said.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Strawberry Dessert Recipe – Strawberry Tarts with Ginger-Pecan Crust

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By Mavis Butterfield on June 27, 2012 · Leave a Comment

About a month ago, a copy of Bon Appetit magazine found it’s way into my hands. As I was flipping through the pages, I came across a recipe for strawberry tarts, and it stopped me in my tracks. I don’t consider myself to be an adventurous cook, I just tend to make whatever’s fast and easy from the ingredients I have on hand.

But once I was able to score a boatload of free strawberries, I was finally able to make the strawberry tarts.

Let me just say this. I stood over the kitchen counter and wolfed down 4 tarts before I even told anyone they were finished.

Ohhh they were soooooo good.

I said were good because they are all gone now {of course}.

So, if you should find yourself with all the necessary ingredients to make these strawberry pecan tarts… You should make them. But I’m warning you, they are really, really good. So if your husband finds you locked in the closet eating a whole tray of them, don’t come crying to me.

Strawberry Tarts with Ginger-Pecan Crust

Author Mavis Butterfield

Ingredients

2 teaspoons coconut oil
2 cups pecans
5 tablespoons agave syrup , divided
2 tablespoons whole wheat flour {I used whole wheat pastry flour}
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 pound fresh strawberries , tops removed and sliced
1 teaspoon lemon juice
1 vanilla bean , split lengthwise and seeds removed

Instructions

In a food processor {or Blendtec} pulse the pecans until coarsely ground. Then add 3 Tbsp. of agave syrup, flour, ginger, salt, and 2 tsp. coconut oil. Process until coarse dough forms. Using a 1 teaspoon cookie dough scoop, place pecan dough balls in 12 muffin tin cavities {I didn’t want to chance my pecan tarts sticking to the muffin pan, so I used cupcake liners, which worked out perfectly}. Press the dough onto bottom and up the sides of each muffin cup. Chill for 1 hour.
Preheat oven to 350°. Bake pecan crusts until firm {about 10 minutes}. Let them cool in the pan on a wire rack for at least 10 minutes before removing.
In a large bowl, place the sliced strawberries, lemon juice, vanilla seeds and remaining 2 Tbsp. of agave syrup and gently toss.
Next, remove the pecan tart shells from the muffin liners and fill with strawberries. I used 5 strawberries per tart and placed them in a star shaped pattern. Because I have OCD and I just don’t want to throw them in there with wild abandon.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipe – How to Make a Rustic Pear Tart

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By Mavis Butterfield on June 5, 2012 · 6 Comments

This afternoon I made a rustic pear tart. Because I have major OCD issues, I had to give extra attention to lining up my pears like spokes on a bicycle wheel. It took me three tries. But besides that part, this was a very simple dessert to make, and I cannot wait to try it. I plan on serving my gorgeous {if I do say so myself} rustic pear tart tonight for dessert with a big ole’ fat scoop of vanilla ice cream. If the handsome Husband doesn’t make wild passionate love to me tonight… or at the very least throw a few compliments my way,well, then there is something seriously wrong with him. Because this dessert looks and smells heavenly.

Ingredients

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup butter
1/3 cup buttermilk {How to Make Buttermilk}
2+ tablespoons raspberry preserves
2 large pears {I used Red D’ Anjou}
1 egg, beaten
2 tablespoons coarse sugar

Directions

Combine the flour, 1/3 cup sugar, cornmeal, salt, and butter {sliced thin} in a large mixing bowl. Mix until it looks crumbly. Then, turn the mixture back on and slowly add the buttermilk until you have a nice dough.

Turn the mixing bowl upside down on a piece of parchment paper. Shape dough into a ball. Wrap with parchment paper and refrigerate for 1 hour until it firms up a bit.

Preheat oven to 350 degrees.

Remove the dough from the refrigerator, open paper, roll dough out into a nice circle. Spread raspberry preserves around the center of the dough so the preserves are covering all but a 2 inch border around the edges.

Using your best OCD skills, carefully quarter and slice the pears thin. Arrange pear slices in a tight circle in the center of your dough. Carefully fold the edges of the dough over. Brush with egg wash and sprinkle with coarse sugar.

Bake 40 minutes,, or until lightly browned. Remove from oven and brush a tiny bit more {maybe 1 teaspoon} raspberry preserves over the top of the pears. Bake an additional 5 minutes. Cool slightly on a wire rack. Serve with a big scoop of ice cream.

If you like dessert, you need check out the book Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Corey Schreiber. This book is amazing! Plus, Amazon currently has it on sale for $14.50 {37% off}. Which is right up my alley.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.