Birthday Pie

Tony made some delicious birthday treats for my mom and I. I am a big fan of pie, over cake and other chocolaty items. Yes, I realize most think this is crazy, but so be it. This year is a delicious blackberry pie...YUM!

As for the recipe...Tony used one for the pie crust, but not the inside filling. So, go with me on this one.

Filling - a Guestimate:
2 packages organic blackberries
1/2 cup bakers sugar
the zest of 1 lemon
1 tsp vanilla

Pie Crust, from the great Martha Stewart...Pate Brisee
This has proven to be the best and most delicious pie crust. Over and over again.
2 1/2 cups all-purpose flour
1 tsp salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

STEP 1
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

STEP 2
With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

STEP 3
Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.


YIELD:Makes two 8- to 10-inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets

ENJOY!

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