Monday, 23 February 2015

Redberries little pies

Recent days have been a bit chaotic. Sometimes plans change at full speed and you have to react and try to keep up. Above all, sometimes you just have to be there.
There are times when every day makes us forget some important things. But it is enough just a phone call again, and all that matters gets back in place, and time stops for a moment, and you react and you stand for a few days, and recover some things by the way.
Now we just need to give us time to be there much longer.

Fortunately, before having to run away I had prepared these little pies, ready to be published.
I always loved these pies that housewives in cartoons used to put to chill in the window. I had never done these little pies (classics for an american, but shomehow exotic to me) and now I have tried a version with red berries. Personally, I love its acidity as opposed to the pastry base, and its butter content, but you can prepare the pies with the fruit filling of your choice, provided they produce enough juice.

Redberries little pies

Ingredients (for 3  to 4 little pies)
325 grams  all purpose flour
1 teaspoon salt
1 teaspoon sugar
125 grams of butter chilled and cut into small pieces
2 to 4 tablespoons ice water 

For the filling
200 grams red berries (strawberries, raspberries, blueberries, etc., fresh or frozen) 
3  or 4 tablespoons of sugar (45 to 60 grams aprox)
1 teaspoon cornstarch

In the bowl of a food processor, combine flour, salt and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. 
For the filling, put the berries and the sugar in a pan at medium heat and keep until sugar is disolved and berries are soft and translucid.
Cover the mold with the dough, put the berries (without the syrup they have created). Add a teaspoon at the berries syrup once cooleed, and then put a little into the pie. Cover the pie with the dough and close carefully. Brush with egg, put in the oven preheated at 200 for 10 minutes. Then low to 180ยบ for another 10 to 15 minutes until the fruit filling starts to bubble.

No comments:

Post a Comment