This tutorial will show you how to make my unbelievably delicious mulberry pie. Unfortunately this contest isn't taking place while my mulberry tree is in bloom, so I'm going to have to improvise using store-bought blackberries.
The end product (unsurprisingly) was just as wonderful with the blackberries as it is with mulberries.
Step 1: Making the Dough
2 cups all-purpose flour
3/4 tbsp salt
2/3 cup shortening
6 tbsp ice water
and I usually add some spices to my dough for a little more flavor.
This time I used pinches of Allspice and Cinnamon.
1. Combine flour, salt, and spices. Cut in the shortening until crumbly.
2. Gradually add water until the dough can form a ball.
3. Split the dough so one half is slightly larger than the other. (The larger part will be used for the bottom.)
Step 2: Rolling Out the Dough
My technique is lay down a bunch of flour and roll it out as thin as I can while still attempting to keep it round and even - I really don't know how to explain it any better than that. I mean, I don't even own a rolling pin... I just use a smooth, sturdy cup.
Step 3: Laying the Dough in the Pan
This part can be pretty tough as well.
Through trial and error, I've found that because the dough is so thin it is easiest to lightly roll up the dough and unroll it into the bottom of the pie pan.
If you try to lift the dough into the pie pan it will tear and just make you mad.
Step 4: Making the Filling and Bake
What you'll need:
3 1/2-4 cups mulberries (or for the contests sake, blackberries)
1/4-1/2 cups flour
3/4 cups sugar
A couple teaspoons or so of cinnamon, clove, and allspice
Just enough butter to dab on crust
Go to the next step to see how I created the lattice pattern top crust before baking.
1. Preheat your oven to 400
2. Mix all ingredients together in a medium bowl, and pour into bottom crust
3. Dot the top of the berries with butter (or you can put the butter on after you have the top crusted if you wish, this time I but the butter under the crust)
4. Refrigerate pie for 30 minutes
5. Bake at 400 for 15min
6. Lower oven to 325-350 and bake for 25-30 more min.
Before putting my pie in the oven, I covered the edges with tin foil to protect them from burning.
Step 5: Lattice Top Crust
2. Use a ruler or anything else with a straight edge to cut strips of dough. These can be wide or narrow; this time I went with narrow strips.
3. Take the strips you just cut and lay them across your pie, parallel to each other.
4. Once you get them laid all the way across, pull back every other strip and in the opposite direction of the first layer, lay down one strip of dough on top.
5. When you get the first piece layed down, replace the first layer that you had pulled back, and now pull back the alternate pieces. Once they are pulled back place another strip parallel to the one you just laid.
6. Continue with this process until the whole of the pie is covered.