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Thursday, July 11, 2013

Blackberry Templeton Pie

My initial pie research - I consulted the Joy of Cooking, Better Homes and Garden, and a vintage 4-H cookbook before I started in on my fresh fruit pie.  

I used two containers of fresh blackberries from Trader Joes.

And one container of blueberries from Trader Joes.

For the filling I also chopped up one granny smith apple after learning that pectin content is important and you need to pair high pectin fruit such as apples with low pectin fruit like most berries.  I diced the apple fairly fine and added it to the berries.  The rest of the filling mixture included the zest and juice of two lemons, 1/2 cup of sugar, 1/2 teaspoon of cardamon, 3 tablespoons cornstarch, and one tablespoon of Domata Gluten Free flour.  Then I added about 1/3 cup of Templeton Rye Whiskey.  The whiskey is definitely optional - but the floral notes of this whiskey paired nicely with the berries.  Once this was all mixed together - I let it sit for about 30 minutes.

I was super excited to try out the new gluten free pastry crust from Pillsbury.  I followed the directions on the package for the most part.  Cut the dough ball in two, place one back in the fridge.  Work with half at a time because the dough is very tricky and needs to be as cool as possible.

The crust was actually pretty fantastic texture wise, so much better than I was expecting and upon initial taste - it brought back memories of baking pumpkin pies with my grandmother.  Although I can say for certian - this is nothing like my grandmother Petsch's!

Major tip here::  this really is a two person job, at least the first time you're working with this product.  Parchment paper is an absolute must - roll out the dough with a rolling pin between two sheets of parchment.  That's where it gets tricky - holding it down.  Four hands - much easier!

Once you have the dough rolled out - leave it between the parchment and set it in the fridge for at least 10 minutes before you attempt working with it again.  Once cooled down, remove one sheet of parchment to expose the dough, then flip it into your pie pan.  Peel off the parchment by rolling it back slowly.

The dough is crumbly but fairly forgiving.  If you have any holes, just patch them up with extra dough.

Poke a couple holes in the crust with a fork just to prevent major bubbling of the crust.

Once the bottom crust is finished - add the berry mixture, juice and all.  I was surprised for not really measuring much - that I ended up with a perfect amount for this pie pan!  You want the fruit to heap up and look fuller than you think - they will cook down quite a bit.

For the second dough ball - roll out just as the first between two sheets of parchment.  You can do any design of crust you want from here.  If you choose to just place the second sheet of dough on the pie, make sure you slice a couple vents in the top to prevent explosion.  

Egg wash the crust (just one beaten egg in a bowl and then use a pastry brush) before placing in the oven.  I also sprinkled some decorative sanding sugar on top for a little sparkle!

Wrap aluminum foil around the edge of the crust and into the oven at 425 degrees for the first 30 minutes.  Then turn the oven down to 350 for another 20 minutes with out the foil.  All ovens are different, so just check on your pie and watch so it doesn't over brown.


The recipe:
Blackberry Templeton Filling:
2 containers blackberries
1 container blueberries
1 granny smith apple, diced finely
zest & juice of 2 lemons
1/2 cup sugar
1/2 teaspoon cardamon
3 tablespoons cornstarch
1 tablespoon Domata flour

*combine all ingredients in a bowl - let sit for 30 minutes.


*half of dough for bottom crust half for top - use a 9inch pie pan.  Add filling, then top crust.  Egg wash entire crust then cover edges with foil.  Bake for 30 minutes at 425.  Remove foil from crust and lower oven temp to 350 for another 20 minutes.  Let cool completely!!

This pie was a collaborative effort with my dear friend Corinne who will soon be a regular feature on Lily Bit Different!  Her patience and skill created the beautiful lattice top!!  Very successful for her first gluten free pastry effort!

I hope you enjoy this as much as my family did for the 4th of July! 


Always, J ♥