marionberry pie with hazelnut crust

Categories
Caprial2
Yield
1 servings
MeasureIngredient
2½ cup Flour
⅓ cup Toasted; ground hazelnuts
½ teaspoon Salt
⅓ cup Shortening
⅓ cup Unsalted butter
1 dash Pure vanilla extract
7 tablespoons Cold water; up to 8
2½ cup Marionberries
1 cup Sugar
2 tablespoons Cornstarch
  Grated zest of 1 lemon
1 teaspoon Ground cinnamon
2 tablespoons Unsalted butter

HAZELNUT CRUST

MARIONBERRY FILLING

For the crust, place flour, hazelnuts, and salt in a medium-size bowl. Add shortening, butter, and vanilla extract to the flour mixture and rub between your fingertips until mixture resembles coarse meal. With a fork, mix in just enough water to make the dough come together. Add water a little at a time; each time you make this the amount of water will change depending on the weather.

Wrap the dough in plastic wrap and allow it to stand for 30 minutes. Cut dough in half and roll out on a floured board into two 12-inch circles; set aside.

For the filling, preheat oven to 425 degrees. Place one circle of dough in a 12-inch pie pan. Combine berries, sugar, cornstarch, zest, and cinnamon in a medium-size bowl and toss to mix well. Pour the berry mixture into the prepared crust. Cut the butter into small pieces and dot filling with butter. Top with the second circle of crust and crimp the edges to seal.

Prick the dough with a fork and bake in preheated oven for 15 minutes.

Reduce heat to 350 degrees and bake for about 30 minutes, or until golden brown. Remove pie from oven and allow it to sit for 15 to 20 minutes before serving. Serve with vanilla ice cream.

Serves twelve.

Converted by MC_Buster.

Per serving: 3328 Calories (kcal); 156g Total Fat; (41% calories from fat); 33g Protein; 455g Carbohydrate; 228mg Cholesterol; 1091mg Sodium Food Exchanges: 16½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 30 ½ Fat; 13 ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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