Tuesday, October 10, 2006

Recipe: Thimbleberry Pie

Thimbleberry Pie
1-9" two-crust pie pastry (see below)
1 c. sugar
1/3 c. flour
4 c. fresh thimbleberries (or similar berries)
2 T. butter or margarine

  • Preheat oven to 425°F.
  • Prepare pie pastry, roll out half and gently set into pie tin; refrigerate rest until needed.
  • Mix sugar and flour; gently stir in berries.
  • Turn berry mixture into pastry-lined pie tin; dot with butter or margarine.
  • Roll out rest of pastry and gently set over pie. Trim ends, seal and flute.
  • Bake at 425°F, 35-45 minutes, until crust is golden brown.

Two-crust Pie Pastry
2 c. sifted flour
1 t. salt
2/3 c. shortening
4 Tblsp. water (approx.)

  • Mix flour and salt together.
  • Add shortening and mix until crumbly.
  • Add about 2 Tblsp. water and blend gently with fork or pastry cutter until dough is of proper consistency and texture. If needed, slowly add up to 2 more Tblsp. of water.
  • Form dough into ball and refrigerate until needed.

No comments: