It has come to my attention that NOBODY has tried this recipe yet.
To remedy the tragedy, I'm going to post it again - this time with better pics, and instructions that will clear up any confusion over whether this pie is a miraculous paradox of SO easy and SO good.
|SO easy and SO good.|
People: This is ALL you need to make the pie crust. Oil, flour, water, salt, and sugar. Who doesn't already have these things? And please believe me when I say: Though crazy-easy, this pie crust is amazing. AND heart healthy, using oil instead of butter.
To make enough for both a bottom and a top pie crust, you'll need 3 cups of flour, 1 cup of oil, 9 tbsp ice water, 2 tsp sugar and 1 tsp salt. That's it. So easy.
|This is ALL you need for awesome pie crust.|
First, place the dry ingredients in your blender. Stir with a fork or whisk for good measure, or be lazy and don't bother.
Then, add the ice water to the oil. Stir with a fork until you prove that oil and water do mix (it gets foggy looking - maybe 30 seconds).
|Oil and Water|
|Oil and Water Mixed (using a fork)|
|Add oil/water Mixture to dry ingredients.|
|Blend or stir - you get this.|
Then, divide the dough in two. Stick half of it in the refrigerator for later. Take the other half, and roll it out a little bit. Doesn't have to be perfect or even that big - this amazing dough is very forgiving and you can pretty much just plop it in the pie dish and press with your fingers until you get it where you want it.
|Dough rolled out - easy. No need for extra flour or special countertop.|
|Dough pressed into pie dish. Just keep pressing with your fingers until it gets where you want it to be.|
Ah, now the filling. Again, SO easy! Would you believe it's just rhubarb, raspberries, blackberries, flour, and sugar?
|2 cups of rhubarb, chopped. 1 cup of raspberries, 1 cup blackberries. Mmm.|
|Coat the berries with a mixture of 3/4 cup sugar and 1/4 cup flour. Let it sit an hour or two (or overnight if you want) to draw out the juices. The juices will pool in the bottom of the bowl when it's done.|
Oh, one more thing. Add 1 tsp fresh squeezed lemon juice and 1 tbsp melted butter to the berries and gently stir, just before you pour the mixture into your pie crust. Include all the juices when you pour it into the pie. It'll look like this:
|Yum! What better way to taste summer?|
Now. Get the other half of the pie crust out of the refrigerator.
Roll it out into a circle, roughly the size of the top of the pie. Note: It doesn't have to be perfect.
|I rolled it on wax paper, not sure that was necessary but either way, cleanup was easier.|
Next, cut the circle into strips. These will be your lattice top.
Then add additional strips, working from the center out. It's easy - just eye it to see which strips the new strip will need to go under versus over, and lift up the already-placed strips that the new strip needs to go under, then place the new strip down, and fold the old strips back over. Like so:
|Make the cross with the longest strips.|
|Lift a strip up for the next strip to go under it.|
|Place the next longest down on the pie, then fold the lifted strip back over to its original place.|
|Keep doing this until all the strips are used, working from the inside of the pie out, longest strips to shortest - shortest strips will go on the edges.|
|The finished product will look like this. Notice: It's not perfect. But it's still pretty darn cute.|
|Last step - brush the top with cream and then sprinkle with sugar - be generous! This pic shows just half the pie completed.|
|Bake at 390 for 10 minutes, at 340 for 10 minutes, and then at 325 for the final 30 minutes. This will produce a fairly moist crust. If you prefer crunchier, do not reduce the temp past 340.|
|Guess what. This was the next day. It's great even as leftovers.|