This blog is in honor of the soon to be deceased show, one of my favorites, Pushing Daises.
I made a delicious pie! Berry Ginger Lime pie with oatmeal cookie flaky crust.
Here are the dirrrrty details:
Flaky Piecrust
Makes Enough for an 8- to 10-inch single-crust pie
1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary
3 oatmeal cookies crushed as finely as possible
1. Combine the flour, salt, and sugar and the Cookies in a food processor ( I did mine manually with a fork and pasty cutter) and pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
2. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate the dough for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.)
3. Sprinkle a clean counter top with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.
4. When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over. Refrigerate for about an hour before filling (if you're in a hurry, freeze for a half hour or so).
5. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
6. When you're ready to bake, either fill it or prick it all over with a fork for pre-baking ( don't forget beans or pie weights!) Bake at 425 for 20 minutes
This dough/crust shrinks quite a bit, so just be warned. It is super good!!
So now the filling...
3 tablespoons of instant tapioca
5 cups of fresh berries ( I used fresh raspberries, and blueberries and 1/2 cup frozen blueberries)
Zest of one lime and half of a lime's worth of juice
1/2 cup to 1 cup of sugar ( it depends how sweet you like it) I did 2/3cup. ( I used cane sugar, I think it gives it a better flavor)
a pinch of salt
a dash of nutmeg
1 teaspoon ground ginger
Put the filling in your pre-baked crust and decorate the top as you see fit, I like to do either a basket weave or geometric open top because the berries are so pretty.
Bake for 40minutes.I really loved this pie! I usually think pie, even if you use fresh fruit tastes old or stale or too gelatinized. The fresh lime and the ginger really gave it a fresh citrus hint and a little kick. It's worth a try- I think it is the best berry pie I have had in a really long time.
Well that was fun to toot my own horn, unfortunately I am spent and better get back to procrastinating!

That's all for now folks!!