Well, because of that blackberry failure I told you about, I’ve been craving berries. Not to mention that the two extended power outages have wrecked havoc on things in the freezer. After snow induced 24 hour freezing power outage one, I decided to pop the oven on and make a very easy rustic raspberry tart. I’ll be sharing this with the Decidedly Healthy or Horridly Decadent swap, which is mostly from scratch. So, I’ll link you to the recipe I like for the pie crust – but know this time around I resorted to fast and easy Pillsbury. For U.S. folks, I do think we should all launch a campaign to them to get them to return to the folded rounds of pie crust. This rolled business is ridiculous as either the inside of the roll is too cold to roll and breaks or the outside is too warm, floppy and won’t bake up as well. Most business books will forewarn that the biggest mistake most make is not knowing when to stop pouring money into something and admit it was the wrong choice. Coke did it for classic Coke, but that’s unusual. I say we all respond to their @Pillsbury tweets with a “please bring back the folded piecrust – if Coke could admit their mistake and move on – you can as well!” Sigh, but you don’t come here for me to stand on my soapbox and preach, so back to baking.
So, pie crust. I often grab Martha or Barefoot Contessa’s recipe – but most have you (with good reason) putting your dough in the fridge every little bit. What happens for me is that when I take the dough out of my fridge to roll – it’s a hard block that I end up wacking with the rolling pin and having the worst time rolling out. Doing a bit of attack, putting it back in the fridge, attacking some more. Not handling yet rolling out a solid brick isn’t as easy as they’d have you believe. I do keep solid Crisco and generally go for the crusts with some butter and some solid shortening. But, when I’m not up for that much strenuous exercise in the kitchen, I go with Jacques Pepin rustic pie crust – just butter, flour, salt, ice water. It works and it’s yummy.
I also like this as it’s less than a pie – more servings for four. Oven to 375.
Piecrust – Jacques Pepin rustic pie crust or Pillsbury (you can’t use a formed in pan crust here)
2 cups raspberries or one packet (12 oz works, you get more with squashed & frozen )
2 Tablespoons sugar plus 1 teaspoon for sprinkling
2 Tablespoons flour
If you’re using frozen berries, let them mostly thaw in the packet. A few cold and stuck together is ok but you don’t want a mass of frozen block. In a bowl, stir the sugar, flour and raspberries to distribute the flour and sugar evenly. I like to make this in a pie pan as the berries do bubble over and it contains the “damages”. Place your crust flat into your pie dish. Mound the berry mixture in the center, keeping it about an inch and a half from the edges of the bottom of the pie dish. Take the edges of the pie crust and gently tug and fold it toward the center – from the picture you can see you don’t try to get all the way to the center but just come in enough to have a nice strong edge. Lightly sprinkle the white sugar over the top. Bake about 45 minutes (start checking at 40 – you want the crust to start to brown). Cool enough to not damage yourself or guests. Great with yogurt for breakfast or vanilla ice cream for a rich dessert (or plain when the power is out!).
This picture linky parties I participate in are linked at the bottom of this post.