Blackberry Basil Pie Recipe 465

BLACKBERRY BASIL PIE RECIPE - (4.6/5)

Steps:

• For the crust, pulse flour and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal. Sprinkle with water and vinegar. Pulse until mixture be gins to clump together. (If dough appears crumbly and doesn't hold together when squeezed with fingers, add up to 2 more tablespoons of water, 1 tablespoon at a time.) Turn out dough onto a lightly floured surface and form into a disc. Wrap tightly with plastic wrap and refrigerate for at least 1 hour. Place chilled dough on a lightly floured surface and roll out to roughly ¼-inch (5-mm) thickness. Gently drape over rolling pin and carefully unroll over a 9-inch (23-cm) pie plate. Form dough to plate and trim, leaving a 1-inch (2.5-cm) overhang. Fold overhang under itself so edge is flush with plate. Crimp edge as desired. Prick bottom of dough all over with a fork and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Line pie shell all the way up the sides with a round of parchment paper and fill with dried beans or pie weights. Brush edge with egg and water mixture; sprinkle with sanding sugar. Bake until edges turn golden, about 15 minutes. Carefully remove beans and parchment and continue baking until bottom is crisp and golden, 15 to 20 minutes longer. Remove to a rack to cool completely. For the custard, purée the blackberries in a blender. Using a spatula, press purée through a fine-meshed sieve positioned over a medium heatproof bowl. Discard seeds. Add eggs, egg yolks, sugar, cream and lemon juice to bowl. Whisk to combine. Position bowl over a saucepan of simmering water and cook, whisking constantly, until mixture has thickened, 8 to 10 minutes. Place a buttered piece of parchment directly on the surface of custard and allow to cool to room temperature. Scrape custard into baked crust, smooth top and refrigerate until chilled, about 1 hour. While pie is chilling, assemble the topping by dissolving sugar with ¼ cup (60 mL) water in a small saucepan. Bring to a boil over medium-high. Remove from heat, add basil and cinnamon stick. Allow to steep for 15 minutes. Strain syrup and discard solids. Cool to room temperature. Whip cream to stiff peaks and fold in 2 tablespoons (30 mL) of syrup. In a small bowl, combine remaining syrup with blackberries. Mash 3 to 4 of the berries with a fork to colour syrup. To assemble, spoon cream over chilled pie to cover custard. Just before serving, spoon berries and syrup over cream and garnish with additional basil leaves. Serves 6 to 8 TIP: To create a diamond-patterned decorative crust, line pie plate with dough and trim flush with plate edge. Gather and re-roll excess dough to a ¼-inch (5-mm) thickness. Using a ruler, cut dough into strips ½ inch (1 cm) wide. Cut strips crosswise into ½-inch (1-cm) squares. Brush edge of dough in pie plate with egg mixture. Working with 1 square of dough at a time, place square along edge with 1 point facing outwards from the centre. Press each square down lightly to secure. Repeat with remaining squares, overlapping them slightly and pressing each lightly into place. Brush with remaining egg mixture, sprinkle with sugar, and bake as per recipe. Note: You may certainly use a store-bought pie crust instead of making the one from scratch included here; however, we've allowed for extra dough to form a beautiful decorative edge. To create a diamond- patterned sugared crust, follow the TIP at the end of the recipe.

BLACKBERRY PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
• Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
• Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

BLACKBERRY-BASIL TART

Steps:

• Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.
• Preheat oven to 375 degrees. Press dough into a 13 3/4-by-4 1/4-by-1-inch oblong tart pan with a removable bottom. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake until golden and crisp, about 18 minutes. Let cool completely on a wire rack.
• Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.
• Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.

BLACKBERRY-BASIL PANNA COTTA

Steps:

• In a small saucepan, combine the heavy cream, half-and-half cream and sugar. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Remove from the heat; stir in lemon zest and vanilla., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 4 hours or until set., For sauce, in a small saucepan, combine the blackberries, sugar and wine. Bring to a boil; cook until mixture is thickened and reduced to about 1-1/4 cups. Remove from the heat; stir in basil and butter. Cool to room temperature., Unmold panna cotta onto dessert plates; serve with sauce. Garnish with additional blackberries and basil if desired.