Blackberry Basil Pie Recipe 465

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.

Steps:

• Assemble skewers in this order: basil leaf, blackberry, basil leaf, mozzarella ball, basil leaf, and a dried apricot.
• Drizzle skewers with balsamic glaze and serve.

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.

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.

Steps:

• Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.

Steps:

• First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.
• Wash and drain the blackberries, being careful not to break them up, then tip into a bowl with the sugar. (If they are wild blackberries, they will need slightly more sugar.) Toss together and set aside while you roll out the pastry.
• Butter a 23cm pie dish and, on a lightly floured surface, roll the larger piece of pastry out into a round that fits the base of the dish with some overhanging. Push the pastry down in and around the dish to line it. Sprinkle the cornflour over the blackberries and gently mix together. Tip the blackberries and all their sugary juices into the pastry case and dot with the butter. Beat together the egg and milk to make a glaze, then brush the edge of the pie with some of it.
• For an easy pie, simply roll out the rest of the pastry, drape it over the top, then trim and fork or crimp the edges together. For a lattice finish, roll the remaining pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Or, if you prefer, you can cut each strip into three thinner strips to weave a more delicate lattice. Pinch the edges, then trim the excess and crimp. Can be assembled and chilled four hours before baking, or baked straightaway.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Brush the top of the pie with more egg glaze and bake for 20 mins, then brush with the glaze again, scatter generously with extra sugar and bake for another 20-25 mins until the pastry is a deep golden colour and the juices are bubbling. Leave the pie to cool for at least 30 mins, then serve as is, or with ice cream.