Saturday, October 1, 2011

Razzleberry Pie

Before our diet change, one of our favorite pies (at least for my hubby and me) was Marie Callender's Razzleberry Pie.  Almost every time we went to my Mother-in-law's she would have one for us. And the other day as I was picking raspberries from our bushes, I realized how much I miss that I made it, and it was amazing!  So, enjoy!

Razzleberry Pie

1 recipe double flaky pie crust (recipe below)
2 cups fresh raspberries (or one 16oz package of frozen raspberries, thawed, and drained)
2 cups fresh blackberries (or one 16oz package of frozen blackberries, thawed and drained)
1/3 cup sugar
3 T GF all purpose flour

Preheat oven to 400F.  Grease a 9 inch pie tin generously with shortening.  In a large bowl, mix fruit, sugar and flour together. Prepare pie crust as outlined below and fill with fruit. Top with second crust, in the same way, using parchment paper and flipping the crust over the pie. Flute or crimp the edges together, sealing the top and bottom layers.

Lightly brush the top crust with water and sprinkle sugar on top.  Cover the edges with aluminum foil.

Bake at 400F for 30 minutes. Remove the foil and bake an additional 10 minutes or until the crust is golden brown.

Double Flaky Pie Crust

3 1/2 cups GF all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
1 1/4 cup coconut oil (chilled if it seems too soft)
4 eggs (or 6 teaspoons egg replacer mixed with 8 tablespoons water)
2 tablespoons lemon juice
water, if needed (I needed an 1 Tablespoon to help bring it together)

In a stand mixer, mix together the flour, sugar and salt.  Add in the coconut oil and mix on medium speed until the mixture resembles a course meal.  Add in the eggs and lemon juice and mix until combined. It should be able to form a nice ball at this point, if it seems crumbly at all, add some water, one tablespoon at a time.

Split the dough in half and place each half onto a sheet of parchment paper. Mold each half into a ball, flatten into a disk, pinching the edges together, and top with another piece of parchment paper.  Roll out to 1/4 inch thick and about 2 inches larger than your pie tin.

Grease the pie tin generously with shortening. Remove the top sheet of parchment paper, flip the crust into the tin, pressing down with the palm of your hand.  Press around the edges to make sure the crust is totally in place and remove the parchment paper.  Patch any torn sections as necessary--this is a very forgiving crust.

To add the top crust, repeat the preparation on rolling it out between layers of parchment paper and flip it onto the pie.  Pinch the two layers together and trim and flute the edges to seal the pie together.

Depending on the size of pie you are making, you may have leftover pie crust.  This will freeze, and you can thaw it for use later.

This post is featured on Slightly Indulgent Tuesday and Allergy Friendly Friday.

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