This plum-blackberry pie recipe and approach—from chef Laurent Gras and author Mitchell Davis—could be tailored to make use of nearly any summer season fruit that you simply like. Attempt substituting the vanilla to your style with almond extract or any liqueur. If working with extraordinarily ripe and juicy fruit, add an additional tablespoon or two of cornstarch to adequately thicken the filling.
Featured in “4 Easy Steps to Baking Higher Pie.”
Yield: Makes one 8-inch pie
Time: 10 hours 50 minutes
Substances
For the crust:
- 3¼ cups all-purpose flour, plus extra for dusting
- 1 Tbsp. plus 1 tsp. sugar
- 1 tsp. kosher salt
- 12 Tbsp. unsalted butter, cubed and chilled, plus extra for greasing
- ⅓ cup vegetable shortening, chilled
For the filling:
- 1 lb. contemporary plums, pitted and sliced into ⅓-in. items (about 6 cups)
- 5 oz. contemporary or frozen blackberries (about 1 cup)
- 3 Tbsp. sugar
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- ¼ cup plus 1 Tbsp. cornstarch
Directions
- Make the crust: In a big bowl, stir collectively the flour, sugar, and salt. Utilizing a pastry cutter, incorporate the butter and shortening into the flour combination till it resembles coarse sand. Drizzle 5 tablespoons of chilly water over the flour combination. Utilizing a fork, gently work the combination into clumps to start to type a dough. Drizzle in an extra 5 tablespoons of chilly water and proceed working simply till the dough comes collectively. Use your fingers to drag within the final bits of flour, being cautious to not overwork and soften the butter. Form the dough right into a ball.
- Switch the dough to a clear floor, and flatten right into a ½-inch-thick disk. Fold it over itself, then flatten and fold an extra 4 occasions to type layers. Divide the dough into 2 equal items. Form every bit right into a disk, wrap them every in plastic, and refrigerate for not less than 6 hours or as much as 24. Pull the dough from the fridge 15–20 minutes earlier than you might be able to roll it out.
- Make the filling: In a big bowl, stir collectively the plums, berries, sugar, vanilla, and salt and put aside at room temperature till the juices start to run from the fruit, about half-hour. Fastidiously pour off the surplus juices, then sprinkle the fruit with the cornstarch and blend gently to include the starch into the filling.
- Assemble the pie: Place a rack within the middle of the oven and preheat to 400°F. Grease an 8-inch pie plate with butter. Mud a countertop with flour and roll half of the pie dough out to a 15-inch circle. Gently raise the crust and settle it into the pie plate, leaving any overhanging crust intact. Pour the fruit combination into the crust and press it down fastidiously to fill.
- Make the lattice prime: Roll the opposite half of the dough out to a 6-by-14- inch rectangle. Use a knife or a fluted pastry cutter to chop the rectangle into ½-inch-wide strips. Place one strip throughout the middle of the highest of the pie. Leaving an equal quantity of house between every strip, lay one strip parallel to the primary. Working in the other way, weave the remaining strips of dough over and below to create a lattice. Trim the ends of the lattice strips to the identical measurement as the underside crust, then fold the underside layer up and over the unfastened strips. Crimp the perimeters collectively to brighten the rim of the pie. Chill the pie within the freezer for quarter-hour, or till the dough is agency.
- Bake for 20 minutes, then flip the temperature right down to 350°F. Proceed baking till the juices are thickened and bubbly and the crust is evenly golden, about 1 hour quarter-hour. (If the surface edge begins to darken earlier than the filling has thickened, loosely cowl the rim and any darkish spots with foil for the remaining time.) Let the pie cool fully, about 2 hours, earlier than slicing into wedges and serving.
The publish Plum-Blackberry Pie appeared first on Saveur.
