Tuesday, August 13, 2013

Blackberry Pie with Hazelnut Glaze

If I had to name a pie as my favorite, this would be it!

I found this recipe years ago in a magazine. I think it was Good Housekeeping, but I am not positive.

Blackberry Pie with Hazelnut Glaze
4 cup of frozen or fresh blackberries (I always use frozen)
3/4 cup sugar
1/4 cup flour
1/2 tsp lemon zest ( I also squeeze the juice from half of a lemon into the pie ingredients when I add the zest)

Pastry for a double crust pie (from Pampered Chef)
2 cups flour
1/2 tablespoon of sugar
3/4 teaspoon of salt
3/4 cup shortening
1 small egg, beaten (I use a large egg and just get rid of a 1/2 to 1 tbsp of it)
1/2 tablespoon of white vinegar
1/4 cup of water

Sift or whisk the flour, sugar and salt together. Cut in the shortening until course crumbs form. Mix the beaten egg, vinegar and water together and then add to the flour mixture. Mix until the dough forms into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Divide dough into 2 and roll out the top and bottom crusts on a lightly floured surface.

Hazelnut Glaze:
1/3 cup packed brown sugar
3 tablespoons of half and half or light cream ( I have used whole milk before)
1/3 cup chopped, toasted hazelnuts

Make your pastry first. you could use store bought but homemade is so much better! Preheat the oven to 375 degrees. Frozen blackberries should thaw about 15 to 30 minutes at room temperature. Combine sugar, flour and lemon zest,. Add the blackberries and lemon juice if using. Put mixture into the bottom crust of the pie. Add the top crust and add slits for the air to escape. Cover the edges so they don't over brown. Bake 50 minutes for frozen berries (25 for fresh). remove the covering on the edges and bake another 20-30 minutes (20-25 for fresh). Make the glaze by mixing the brown sugar and half and half in a small sauce pan. Cook on low until the sugar melts. Stir in the hazelnuts and pour over the hot pie, just out of the oven. Let cool til room temperature.

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