Monday, May 21, 2012

Marionberry Custard Pie

If you know me at all you know that when I bake I start out with every intention of following the recipe. Then I get two ingredients in, assume I know better and wind up with something totally different in the end. Case in point, the above pie. This pie was supposed to be a Berry Gallette. But the recipe wanted me to use white pastry flour (hogwash), a whole package of cream cheese (but then what will I do for breakfast?!) and separate a egg to brush the pastry with (B*ch please!). Needless to say none of these things happened. But it turned out okay (believe me this isn’t always the case) in fact, I think it turned out better. Give it a try, you won’t regret it. And if you manage to morph this into you own little Frankenstein let me know how it turns out and what alterations you made.

For the crust
-1 C whole wheat flour
-3 TBL shortening
-1 to 3 TBL water

Cut shortening into whole wheat flour, add water one tablespoon at a time until dough forms a ball. Press into a 6 inch cast iron skillet. No need to be dainty or careful about it, I never am.

For the pie
-1/2 C cream cheese
-1/2 C greek yogurt
-1 whole egg
-1/2 C powdered sugar
-2 C berries

Mix cream cheese, yogurt, egg and powdered sugar. Pour into pastry. Evenly pour berries on top of pie. Bake until only slightly barely giggly in center (my oven is about 70 years old so my bake time likely won’t work on a newer non-gas oven). Refrigerate until pie is set. Then eat it all up!