Wednesday, August 17, 2011

Why, Ah Do Declare!

We've come to know the Clabber Girl from her baking powder fame . . .

. . . and Aunt Jemima has sweetened our lives for years and years . . .

. . . Betty Crocker has charmed us with her plastic surgery refreshed looks over the decades . . .

. . . and Little Miss Morton Salt completely outclasses the Coppertone girl.

Now, I'd like to introduce you to our very own . . .
(Southern, as in, Southern California)

Move it, Little Debbie, there's a fresh new face in town! I think our Southern Belle would be the perfect model to be featured on the packaging of a baking product like sugar, or flour, or cornstarch, or tapioca (ew, yuck, tapioca!), don't you? Why, just look at her!

Pretty as a picture with her homemade berry pie with a crust made from scratch!

This pie took the honorable mention award at our neighborhood BBQ. Not a speck of it was left for us to bring home!

Ashley's Very Berry Pie


8 cups frozen mixed berries (I used a bag of blueberries, raspberries, and marion berries from Costco)
1 1/2 cup sugar
1/4 cup instant tapioca
Squirt of lemon juice

Thaw the berries, then mix all ingredients in a bowl. Let the mixture sit while you make the crust.

For the crust, use your favorite recipe, search for one online, or just use this one from the Crisco packaging!

2 cups all purpose flour
1 tsp salt
3/4 cup Crisco shortening
4-8 TBS ice cold water

*You only need one crust, and this is a two crust recipe, but I found that I needed more dough than a one crust recipe provided. Use the extra to make a mini-pie or pie crust cookies!*

Blend flour and salt in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender or a food processor (that's my favorite way!) until mixture resembles pea-sized coarse crumbs. Sprinkle 4 TBS ice water over flour mixture and stir with a fork or pulse the food processor. Add more water by the TBS until the dough holds together. Flatten dough into a 1/2 inch disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. On lightly floured surface, roll dough outward from the center so that it is 2 inches wider than the pie plate. Ease the crust in the plate (tip: roll the crust around the rolling pin, and unroll it into the pie plate). Trim the edges, fold them under, and flute.

Pour the berry mixture into the pie crust, and cover the edges of the crust in tin foil, shiny side out. Bake the pie on a baking sheet at 450 degrees for 15 minutes, then reduce the temperature to 375 and bake until the crust is golden brown and the filling is bubbling, about 45 minutes more. Remove the foil for the last 10-15 minutes of baking. Let the pie cool completely on a rack, and then garnish with a layer of sugared berries.

Why, ah do declare--I just love that girl!


Jordan said...

Cute pictures. I love that pie ;)

Gwyl said...

She would do great as the new marketing girl. The pie looks great and I sure would like a slice or two or three.

BTW...I could live on Tapioca , It's so good!

Lisa said...

I love her too and that pie looks amazing!!!

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Kathleen said...

Too cute! Ashley should use that as her Halloween costume! Kimball could be the Pillsbury Doughboy! Oh, I can see it now. I can't wait to make me some of this pie with our next crop of homegrown raspberries. =)

Jordan said...

Oh no Dee I think you have a spam problem. Have you set your permissions to allow only Open ID or Google Account comments? Have you made the blog unsearchable?