Cookie
Administrator
Crust:
2 cups whole grain pastry flour
1/2 tsp. salt
4 tbsp. chilled butter, cut into small pieces
1/4 cup canola oil
6 tbsp. fat free sour cream
1 - 1 1/2 tbsp. ice water
1/4 tsp. almond extract
Filling:
2 cups halved strawberries
2 cups raspberries
1 cup blackberries
1 cup blueberries
3 tbsp. lemon juice
3/4 - 1 cup sugar, depending on sweetness of fruit
3 tbsp. cornstarch
3 tbsp. instant tapioca
8 servings
To make the crust:
In a food processor, combine the flour and salt.
Pulse until blended.
Add the butter and oil.
Pulse until the mixture resembles coarse crumbs.
Add the sour cream, 1 tbsp. of the water, and the almond extract.
Pulse just until the dough forms large clumps. (If the dough seems too dry, add a few more drops of ice water.)
Form into 2 equal balls and flatten each into a disk.
Cover and refrigerate for at least 15 minutes or up to 1 day.
Preheat the oven to 400F.
Coat a 9" pie plate with cooking spray.
Line a baking sheet with foil.
On a well floured surface, roll out each piece of dough into a 10" circle.
Fit 1 circle into the prepared pie plate, leaving the overhang.
Slide the remaining circle onto a flat plate.
Cover the dough and refrigerate until needed.
To make the filling:
In a large bowl, mix the strawberries, raspberries, blackberries, blueberries, and lemon juice.
In a small bowl, mix the sugar, cornstarch, and tapioca.
Sprinkle over the fruit, mix well, and let stand at room temperature for 15 minutes.
Spoon into the pie plate.
Cut the remaining dought into 3/4" wide strips.
Place half of the strips over the filling, spacing them evenly.
Place the remaining strips at an opposing angle to the first strips to form a lattice pattern.
Trim the ends of teh lattice strips and the bottom crust to a 1/2" overhang, then fold the bottom crust over the lattice ends, and flute.
Place the pie on the prepared baking sheet and bake for 45 to 50 minutes, or until the crust is golden brown and the juiced bubble.
Cool on a rack.
2 cups whole grain pastry flour
1/2 tsp. salt
4 tbsp. chilled butter, cut into small pieces
1/4 cup canola oil
6 tbsp. fat free sour cream
1 - 1 1/2 tbsp. ice water
1/4 tsp. almond extract
Filling:
2 cups halved strawberries
2 cups raspberries
1 cup blackberries
1 cup blueberries
3 tbsp. lemon juice
3/4 - 1 cup sugar, depending on sweetness of fruit
3 tbsp. cornstarch
3 tbsp. instant tapioca
8 servings
To make the crust:
In a food processor, combine the flour and salt.
Pulse until blended.
Add the butter and oil.
Pulse until the mixture resembles coarse crumbs.
Add the sour cream, 1 tbsp. of the water, and the almond extract.
Pulse just until the dough forms large clumps. (If the dough seems too dry, add a few more drops of ice water.)
Form into 2 equal balls and flatten each into a disk.
Cover and refrigerate for at least 15 minutes or up to 1 day.
Preheat the oven to 400F.
Coat a 9" pie plate with cooking spray.
Line a baking sheet with foil.
On a well floured surface, roll out each piece of dough into a 10" circle.
Fit 1 circle into the prepared pie plate, leaving the overhang.
Slide the remaining circle onto a flat plate.
Cover the dough and refrigerate until needed.
To make the filling:
In a large bowl, mix the strawberries, raspberries, blackberries, blueberries, and lemon juice.
In a small bowl, mix the sugar, cornstarch, and tapioca.
Sprinkle over the fruit, mix well, and let stand at room temperature for 15 minutes.
Spoon into the pie plate.
Cut the remaining dought into 3/4" wide strips.
Place half of the strips over the filling, spacing them evenly.
Place the remaining strips at an opposing angle to the first strips to form a lattice pattern.
Trim the ends of teh lattice strips and the bottom crust to a 1/2" overhang, then fold the bottom crust over the lattice ends, and flute.
Place the pie on the prepared baking sheet and bake for 45 to 50 minutes, or until the crust is golden brown and the juiced bubble.
Cool on a rack.
