Summer Blackberry Pie

blackberrypie

 

blackberrypie

CRUST

  1. 2 1/2 cups all-purpose flour
  2. 3 tablespoons sugar
  3. 1/4 teaspoon salt
  4. 1 cup solid vegetable shortening, chilled
  5. 5 tablespoons ice water

FILLING

  1. 2 pints blackberries (1 1/2 pounds)
  2. 1/2 cup sugar
  3. 3 tablespoons all-purpose flour
  4. 1 tablespoon fresh lemon juice
  5. 1 tablespoon cold unsalted butter, cut into cubes

BAKING INSTRUCTIONS

  1. In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
  2. Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
  3. Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
  4. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.
  5. Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.
MAKE AHEAD The baked pie can stand at room temperature overnight.

 

Angel Food Strawberry Shortcake

81298

Delicious Angel Food Strawberry Shortcake recipe. Fresh, fun, and perfect for Summer!

Ingredients

  • 1 (10 inch) angel food cake
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 quart fresh strawberries, sliced
  • 1 (18 ounce) jar strawberry glaze

Directions

  1. Crumble the cake into a 9×13 inch dish.
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Strawberry Frosting

strawberry-frosting

Preparation Time:  10 minutes
Cooking Time:  35 minutes

Servings: 12

Ingredients

 

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package strawberry flavored gelatin mix
  • 3 tablespoons all-purpose flour
  • 1/2 cup water
  • 2/3 cup vegetable oil
  • 4 eggs
  • 1 (10 ounce) package frozen strawberries
  • 1/2 cup butter
  • 4 3/4 cups confectioners’ sugar

 

Directions

 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
  2. In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Strawberry Frosting: In a large bowl combine butter, confectioners’ sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.