I've been picking blackberries every other day for the last week from a small patch of tame berry vines we put out several years ago. I used some of them to make a pie last weekend: Cliff and I each had a piece, warm, with ice cream. We sent the rest to my daughter's house so we wouldn't be tempted.
I've always made pie crust with lard or Crisco. Neither of those is heart-healthy, so today I tried my hand at making a berry pie with an oil crust. It's in the oven right now. Hopefully it'll be passable, because I don't like Cliff consuming hydrogenated oils. Or cottonseed oil. Therefore, no Crisco.
I found the oil crust harder to handle than my old Crisco crust, and, judging by the scraps I put in the oven to test, not as flaky. I can live with it, but I'm wondering if anyone has a good oil pastry recipe she wants to share, or tips for rolling it out successfully. If so, let me know in a comment or an e-mail, please.
And I'm still going to have just one piece of pie, save one for Cliff when he gets home tomorrow, and send the rest home with my daughter.
3 comments:
I wonder if you could use a heart healthy 'butter spread'....?? I've not had any experience with it because I go the lazy route and buy a premade pie crust... :)
~Amy
The less you work it the better it is. What kind of oil are you using? Some oils are lighter than others.
Blackberrie pie sounds good
Terrie
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