Wednesday, June 15, 2011

Blackberry Crumb Pie

http://blogs.kcrw.com/goodfood/2011/06/new-school-of-cookings-blackberry-crumb-pie/

Single Crust:

1 1/2 c. AP flour


6 oz. cold, unsalted butter


1/8 c. sugar


1/2 t. salt


1/8 c. ice water

Crumb together the the dry ingredients with the butter until the mixture resembles wet sand. “Glue” the dough together with the ice water. Do Not Over-Work. Refrigerate for at least one hour, not more than 3 days, tightly wrapped.




Crumb Topping:

¾ c. flour

¾ c. brown sugar

½ t. cinnamon

¼ t. salt

4 oz. unsalted butter

Combine the dry ingredients. Cut in the butter to a crumbly texture. Refrigerate.




Filling:

6 c. fresh blackberries

½ t. salt

2 oz. unsalted butter

½ c. brown sugar (sweet berries) OR 2/3 c. brown sugar (tart berries)

1 vanilla bean, split & scraped

2 T. cornstarch

½ t. orange blossom water

Toss berries in a bowl with the cornstarch.

In a small saucepan, melt the butter and allow the butter to brown (look for lots of little brown specks). Add the brown sugar, salt and vanilla bean. Simmer for one minute. Add the butter mixture and orange flower water to the berries and gently mix.

Roll the dough, place in a 9 inch pie dish, and crimp edges. Blind bake the crust for 20 minutes at 375 degrees.

Remove the weights and fill with the prepared berries.

Top with the crumble topping and bake for 50 minutes.


©carolcotnerthompson

Saturday, June 11, 2011

Blackberry Crumb Muffins



Crumb topping:

1/2 c. flour
1/2 c. brown sugar
1/2 t. cinnamon
1/4 t. salt
2 1/2 oz. cold unsalted butter

Mix together the flour, brown sugar, cinnamon & salt. Cut in the butter until the mixture looks crumbly. Refrigerate.


Muffin batter:

2 c. flour
1/4 c. sugar
1/4 t. nutmeg
1 t. cinnamon
1/4 t. allspice
1/2 t. salt
1 T. baking powder
1/2 c. brown sugar
2 eggs
2/3 c. canola oil
2/3 c. milk
1 t. vanilla extract
1 1/2 c. blackberries, blueberries, raspberries or a mix of all three

Combine the flour, sugar, spices, baking powder & salt and whisk smooth. In a separate bowl, whisk together the brown sugar, eggs, oil, milk and vanilla. Gently fold the dry ingredients into the wet. Add the blackberries. Spoon the batter evenly into lined, twelve-muffin pan. Top with the crumb mixture. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.