Being Polish and having an insatiable love of cakes go hand in hand. I do bake a lot, as you know, and majority of recipes come from my family and friends.
The recipe I’m going to share with you today was given to me by my late granny Sophia and I guarantee that it is a no-fail, I genuinely believe the best I’ve ever had.
It is a flavourful crust, perfectly suited to fruit pies therefore today I’ve made it with blackberries and a few strawberries that’ve been sitting in my fridge for a little while. Sugar gives the crust a great crunch and makes sure it isn’t tasteless. It’s easy to throw together, easy to handle, tastes yummy, and looks beautiful, turning a nice golden brown. Here’s how to make it.
- 400g plain flour
- 200g butter
- 6 tbsp cold water
- pinch of salt
- 400g of berries, I used blackberries
- 4 tbsp caster sugar
- 1 tbsp potato flour (optional)
To finish: milk and sugar
In a large mixing bowl, or on a table like I always do, combine flour, butter, water and salt. Form a ball of dough.
Chill it in the fridge for 40 minutes.
In the meantime mix berries with sugar and potato flour (this is just an option).
Preheat the oven to 180C.
After 40 minutes, remove the dough from the fridge. Flatten 3/4 of it. Dust the countertop too. Roll out the bottom crust by setting your pin in the middle of a round and roll forward. Pick up the pin and place it back in the center and then roll backward. Don’t be afraid to dust the countertop with more flour if necessary, remember the counter top side of the dough will be down so the flour will be absorbed by the filling. If you are applying the same amount of pressure on each push of the pin you should wind up with a round dough bottom.
Using the rolling pin as the center gently roll the crust around the pin and the place it onto the pie pan. Gently push, pull and adjust the crust so that you have overhang all the way around the tin. Fill the pie with the berry filling.
To make the pie look pretty, I’ve made a lattice top. As intimidating as it might look to the non-weavers among us, weaving a lattice pie crust top is actually quite easy to do. Here’s how to make it; on a lightly floured surface, roll out the 1/3 of your pie dough. It’s easier to work with the dough if it is chilled, so if it the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.
Cut the dough into even strips, depending on how thick you want your lattice strips.
Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling. Now, place the rest of the strips of dough perpendicular to the parallel strips.
To finish, brush some of the milk around the crust and sprinkle the sugar over.
Bake for 40 minutes until golden brown. Before serving cool completely.
Now all you need to do is…eat and enjoy!