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246 per serving
- 2 cup red currants, Filling
- 4 cup raspberries, Filling
- 1/4 cup sugar, Filling
- 1/2 cup Minute Tapioca, Filling
- 1/3 cup Balsamic Di Modene IGP, Filling
- 1 cup flour, Crust
- 1 cup crisco, Crust
- 1/4 cup butter, Crust
- 1 teaspoons salt, Crust
- 1/2 cup ice cold water, Crust
Step 1: Filling
Mix together and let set while preparing crust (10 - 15 mins).
Step 1: Crust
In a large bowl, whisk together flour, salt; add Crisco and butter and cut with pastry blender until combined (looks like cottage cheese)
Step 2: Crust
Add water slowly until dough holds together when pinched.
Step 3: Crust
Wrap and chill at least 45 mins. When ready, roll crust out on floured surface; place in pie pan.
Pie Assembly and Finishing:
Add filling, then roll out top crust. Moisten edge and place over filling; fold under edges and crimp. Brush top with egg or water and sprinkle with coarse sugar.
Bake at 400 for 10 - 15 mins, then lower heat to 375 and bake about 1 hour until bubbly and brown (if edges are getting too brown, cover with foil). Cool completely before cutting.