MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Plum-Blackberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
1 lb A-P flour; more for dusting
1 tb + 1 ts sugar
1 ts Kosher salt
6 oz Unsalted butter; diced,
- chilled
3 oz Shortening; chilled
5 oz Cold water

MMMMM--------------------------FILLING-------------------------------
6 c Sliced plums
5 oz Blackberries
1 1/4 oz Sugar
1 ts Vanilla extract
1/2 ts Kosher salt
1 1/4 oz Cornstarch

MAKE THE CRUST: In a large bowl, combine the flour,
sugar, and salt. Add the butter and shortening; using a
pastry cutter, cut the fat into the flour mixture until
it resembles coarse sand. Alternatively you can use a
food processor fitted with a metal chopping blade,
pulsing until the fat is cut in. Transfer to a mixing
bowl.

Drizzle about half of the water over the flour mixture;
using a fork, gently work the mixture into clumps to
begin to form a dough. Drizzle the remaining water and
continue working just until the dough comes together.
Use your hands to pull in the last bits of flour, being
careful not to overwork and melt the butter. Shape the
dough into a ball.

On a clean surface, flatten the dough to a 1/2" thick
disk, then fold it over itself. Flatten and fold 4
additional times to form layers. Divide the dough into 2
equal pieces, about 15 ounces each. Shape each half into
a disk, wrap them each in plastic, and refrigerate 6
hours or overnight. Pull the dough from the refrigerator
15-20 minutes before you are ready to roll it out.

MAKE THE FILLING: Combine the plum slices, berries,
sugar, vanilla, and salt in a large bowl and let stand
for 30 minutes. Strain off the juices, sprinkle the
fruit with cornstarch, and mix well to dissolve the
starch.

ASSEMBLE THE PIE: Meanwhile, set your oven @ 400+|F/205+|C.

Grease an 8" metal pie plate with butter. Dust your
countertop with flour and roll one half of the pie dough
into a 15-inch circle. Gently lift the crust and settle
it into the pie plate, leaving any overhanging crust
intact. Pour the fruit mixture into the crust and press
it down carefully to fill.

Roll the second half of the crust into a 6-by-14 inch
rectangle. Use a knife or a fluted pastry cutter to cut
the rectangle into 1/2" strips. Place one strip
across the center of the top of the pie. Leaving an
equal amount of space between each strip, lay one strip
on either side of, and parallel to, the first. Working
in the opposite direction, weave the remaining strips of
dough perpendicularly over and under to create a
lattice. Trim the ends of the lattice strips to the same
size as the bottom crust, then fold the bottom layer up
and over the loose strips. Crimp the edges between two
fingers and your thumb to decorate the rim of the pie.
Chill the pie in the freezer for 15 minutes or till the
dough is firm like cold butter.

Bake for 20 minutes, then lower the temperature to
350+|F/175+|C until the juices are thickened and bubbly
and the crust is evenly golden, 1 hour and 10-20
minutes. If the outside edge begins to darken before the
rest of the pie is finished, loosely cover the rim with
aluminum foil for the remaining time. Let the pie cool
completely, about 2 hours, before serving.

By Laurent Gras & Mitchell Davis

RECIPE FROM: https://www.saveur.com

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