Olallieberry Pie & The Barefoot Contessa's Perfect Pie Crust Recipe - (4/5)

Name: Olallieberry Pie & The Barefoot Contessa's Perfect Pie Crust Recipe - (4/5)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: European
Ingredients: 12 tablespoons very cold unsalted butter; 3 cups all-purpose flour; 1 teaspoon kosher salt; 1 tablespoon sugar; 1/3 cup very cold vegetable shortening; 6 to 8 tablespoons ice water, about 1/2 cup; 8 cups of olallieberries, or any kind of fresh berries in your area; 1 cup sugar, less, if the berries aren't tart; 2 tablespoons Clearjel (from King Arthur flour), or 2 tablespoons flour or cornstarch (whichever thickener you prefer); 1 tablespoon fresh lemon juice; 1 pinch kosher salt; 1 egg and splash water (optional)

16 steps

Prep:30minCook:1h 15min

There are really two recipes here. First, Ina Garten shares how to make perfect pie crust with a combination of unsalted butter and shortening (I buy organic shortening...

Updated at: Thu, 17 Aug 2023 11:29:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4594 kcal (230%)

Total Fat214.8 g (307%)

Carbs624.1 g (240%)

Sugars284 g (316%)

Protein61.6 g (123%)

Sodium2103.4 mg (105%)

Fiber71 g (254%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

12 tablespoonsunsalted butter

very cold

3 cupsall-purpose flour

1 teaspoonkosher salt

1 tablespoonsugar

⅓ cupvegetable shortening

very cold

½ cupwater

ice

8 cupsolallieberries

or any kind of fresh berries in your area

1 cupsugar

less, if the berries aren't tart

2 tablespoonsclearjel

from king arthur flour, or 2 tablespoons flour or cornstarch, whichever thickener you prefer

1 tablespoonfresh lemon juice

1 pinchkosher salt

1egg

water

optional

Instructions

Pie Crust

Step 1

Dice the butter and return it to the refrigerator while you prepare the flour mixture

Step 2

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Step 3

Add the butter and shortening.

Step 4

Pulse 8 to 12 times, until the butter is the size of peas.

Step 5

With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

Step 6

Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 7

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Step 8

Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Berry Filling

Step 9

Pick any stems and debris from the fresh berries. Rinse and drain.

Step 10

Note: frozen berries work fine, too.

Step 11

Combine Clearjel (or flour or cornstarch) to the sugar and whisk to combine. Add the lemon juice and allow to sit for a few minutes. Stir in the berries. Taste to check for tartness.

Step 12

Once you have the bottom layer of the pie crust in the pie pan, poke the bottom with a fork a few times. Add the berries mixture. If desired, you can add a few pats of butter.

Step 13

Cover with the top pie crust. Cut slits for steam to escape. Crimp to seal both pie crusts.

Step 14

Whisk egg and water and brush the egg wash over the pie crust, before baking, if desired. This gives a nice golden color to the pie. If you have coarse sugar, it's a nice tough to sprinkle some on top, if desired.

Step 15

On a baking sheet, place the pie into a 375°F oven and bake for about 50 minutes, or until golden.

Step 16

Allow to cool for at least 4 hours. Serve with vanilla bean ice cream.

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