Recipe: Lattice-Top Blackberry Raspberry Pie
Original source: Williams-Sonoma (crust dough), Food Network (pie filling)
Original source: Williams-Sonoma (crust dough), Food Network (pie filling)
This was the first from-scratch pie I've ever made and I pretty much killed it. It's about every other day that I'm craving pie. I like it more than cake. I like it more than cookies. So over the weekend, I slaved away in the kitchen for a couple of hours and ended up with this beauty (below). I used these two recipes (above), but varied them slightly.
THE CRUST: I don't necessarily have any other crusts (that I've made) to compare this to, but I would most likely make this one again. I added crushed pecans to the dough, which gave it a subtle sweetness and texture. The recipes uses only butter—no shortening. I specifically looked for this type of recipe seeing I'm not a fan of the aftertaste and greasiness of shortening. One of my pie critics mentioned that I should use lard next time. Lard? Yes, straight up lard. Doesn't that sounds really gross? Apparently it'll bring my crust to the next level. And now there's lard on my grocery list.
THE FILLING: I like simple pies that are sweetened naturally and don't require much extra sugar. The recipe I used was great. I added some raspberries so it wasn't an all-blackberry pie (not that there's anything wrong with that). The berries, lemon juice, and lemon zest made for a sweet, slightly tart filling.
THE WHOLE PIE: There's one slice left and I'm already planning what kind to make this coming weekend. Overall, complete success. I love you, pie.
THE CRUST: I don't necessarily have any other crusts (that I've made) to compare this to, but I would most likely make this one again. I added crushed pecans to the dough, which gave it a subtle sweetness and texture. The recipes uses only butter—no shortening. I specifically looked for this type of recipe seeing I'm not a fan of the aftertaste and greasiness of shortening. One of my pie critics mentioned that I should use lard next time. Lard? Yes, straight up lard. Doesn't that sounds really gross? Apparently it'll bring my crust to the next level. And now there's lard on my grocery list.
THE FILLING: I like simple pies that are sweetened naturally and don't require much extra sugar. The recipe I used was great. I added some raspberries so it wasn't an all-blackberry pie (not that there's anything wrong with that). The berries, lemon juice, and lemon zest made for a sweet, slightly tart filling.
THE WHOLE PIE: There's one slice left and I'm already planning what kind to make this coming weekend. Overall, complete success. I love you, pie.
