My husband said he loves Blackberry Pie, so yesterday I tried a sort of new crust and added blackberries to the inside. I used Vodka in place of half of the water for the pie crust, as it is supposed to make the crust lighter, as it evaporates and your crust will not have a chance of being soggy.
2 ½ cups unbleached all-purpose flour, (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, (1 1/2 sticks), cut into 1/4-inch slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water
FOR ONE 9-INCH DOUBLE-CRUST PIE
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
I roll out between two floured pieces of parchment. This is a very tender crust, so not one for a beginner.
- 4 cups fresh blackberries
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons milk
- 1/4 cup white sugar
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
Using this recipe, the bottom of my pie was a little too soggy for my taste. I would put a pizza stone in the oven to reflect more heat on the bottom. Put it on the rack below the pie.
… And since I believe in eating dessert first here is the rib information. I made the sauce and cooked it in a slow cooker. I mentioned this might be great for The Fourth of July when we invite family and friends, and my sweet husband commented, why don’t you make a second one where you just pour in a bottle of BBQ sauce for my sons. Moments like this are frustrating.
Slow-Cooker Barbecued Sticky Ribs
SERVES 4 TO 6NOTE FROM THE TEST KITCHEN Authentic baby back ribs weigh about 1 1/2 pounds per rack, while St. Louis-style spareribs weigh about 3 pounds per rack. (Note that commercially packaged “baby back” ribs are often just mislabeled St. Louis-style spareribs.) Both types of ribs, however, will work well here. You can either make your own barbecue sauce, or use your favorite store-bought brand—we like Bull’s Eye Original
1. Combine the paprika, brown sugar, salt, pepper, and cayenne in a small bowl, then rub the mixture evenly over the ribs. Transfer the ribs to the slow cooker and arrange them standing upright with the meaty side against the interior wall of slow cooker. Pour the barbecue sauce over the ribs. Cover and cook on low until the meat is tender, 4 to 5 hours.
2. Transfer the ribs to a cutting board, tent with foil, and let rest for 20 minutes. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Strain the sauce through a fine-mesh strainer into a medium sauce-pan. Bring the sauce to a simmer and cook until the mixture measures 2 cups, 15 to 20 minutes.
3. Slice the ribs between the bones and toss them with the barbecue sauce. Transfer the ribs to a warmed platter and serve.
Barbecue SauceFrom Cook’s CountryWHY THIS RECIPE WORKS:
We found that simmering the sauce on the stovetop concentrated the flavors and thickened the sauce. A little Worcestershire sauce provided rich, savory flavor and a combination of chili powder, cayenne pepper, and hot sauce provided just enough heat to register, but not so much that it overwhelmed the other flavors.
MAKES 3 CUPS
This recipe was developed using relatively mild Frank’s RedHot hot sauce.
1. Heat oil in large saucepan over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
2. Add ketchup, molasses, vinegar, Worcestershire, mustard, and hot sauce and simmer, stirring occasionally, until sauce is thickened and reduced to 3 cups, about 30 minutes. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)