Deep Dish Berry Pie Traditional And Gluten Free Recipes

DEEP DISH BERRY PIE {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• In a food processor fitted with a metal blade, combine all of the pie crust ingredients EXCEPT the water. Pulse until the mixture resembles course cornmeal.
• Add the water and pulse a few more times, until the dough just barely comes together. Shape the dough into a small flat disk and wrap in plastic wrap. Chill at least 30 minutes.
• Preheat oven to 450°F. Combine all of the filling ingredients in a deep pie plate or 9" round baking pan and toss lightly to coat thoroughly.
• Unwrap the chilled dough and roll out on a lightly floured surface, to about 1/8" thickness. Cut the dough into 1/2" strips and arrange over the berries in a simple lattice pattern. (See above photo for directions.)
• Bake 15 minutes at 450 degrees, reduce the heat to 350 degrees and bake until top is golden brown, about 45 minutes. Serve warm with ice cream or whipped cream. Enjoy!

DEEP DISH BLUEBERRY PIE

Steps:

• To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes.
• Preheat oven to 425 degrees F.
• To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash.
• Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature.

DEEP DISH BLUEBERRY PIE!

Steps:

• Preheat oven to 425 degrees.
• Place rack in lower third of oven.
• Another rack below it with a cookie sheet covered with foil to catch any drippings.
• Place one crust in a deep pie dish.
• In a blender blend sugar lavender, vanilla, cinnamon, and cardamom till fine.
• Mix in flour.
• In a large bowl place blueberries toss with lemon juice.
• Toss is sugar/flour mixture.
• Pile blueberries in the pie dish, pack them inches.
• Top with any remaining sugar/flour mixture.
• Dot with butter.
• Top with second pie crust.
• Sealing it and adding vents as desired.
• Brush with water.
• Then sprinkle sugar and or cinnamon on top.
• Bake for 20 minutes lower heat to 325 and bake for 35-45 minutes.