Deep-Dish Apple-Blackberry Pie
With a traditional high-fat pie dough, it's easy to go wrong because the dough must be chilled and rolled out while the butter or shortening is still cold--a relatively small window of time (especially for beginners). Nuts and nut oil replace most of the butter in this pie crust, so the timing is less particular. The dough doesn't need to be refrigerated, which cuts down on preparation time, and because it is rolled out between sheets of plastic wrap, it won't stick to the countertop and it can be easily lifted. Source: EatingWell Magazine, September 1997
Ingredients
Associated Recipes
Directions
Tips
Make Ahead Tip: The dough will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 6 months. Return dough to room temperature before rolling.
Nutrition Facts
1 1/2 starch, 1 fruit, 1 1/2 other carbohydrate, 2 1/2 fat
