|So maybe not absolute beauties but pretty in a rustic way|
|The blueberry pie I made in my pie class, another 100% butter crust|
3 c. of strawberries- quartered, but in not too small pieces
1/2 c. golden raisins
1/4-1/3 c. sugar- depending on how sweet the strawberries are, could also use honey
1 tsp. cinnamon
1 tsp. cardamom
1/2 tsp. nutmeg
1/2 tsp. lemon zest plus a small squeeze of juice
1-2 healthy splashes of bourbon
1-2 tsp. tapioca powder- use this as a thickener instead of corn starch so it won't taste gloppy
1. Put all ingredients on a pot and mix on medium heat until strawberries have broken down a bit, but are not mushy. Take off heat, mixture should thicken with the tapioca powder. Let cool.
(for the 100% shortening version go here)
2 1/4 c. flour
2/3 c. cold unsalted butter- cut into pieces
3/4 tsp. salt
3/4 tsp. sugar
7-8 Tbl. ice cold water
1. In a bowl, combine flour, sugar and salt and mix well. Add in the butter and smush each individual piece in between your fingers- don't worry about crumbling to a cornmeal texture- pieces should be large.
2. One tablespoon at a time, pour the ice cold water around the edge of the flour/fat mixture and with a fork, bring it into the middle to combine. Continue to do this until dough starts to come together. At Tbl 5 or 6 test out dough by combining with hands. If it comes together into a ball with out too many flakes it's done, if not continue to add a tbl at a time while testing. Wrap dough in plastic wrap and let it sit for an hour or so in the fridge before using.
3. When ready, preheat oven to 400-425 depending on your oven (I did 12 min at 400 and 8 minutes at 425). Prepare the turnovers and crimp the edges well (I didn't, obviously... so we're calling mine "rustic"). Brush with an egg wash and sprinkle some raw sugar over (no need to buy this unless you want to, just steal a packet or 2 from a Starbucks the next time you go... they charge you enough for coffee). Bake for 15-20 minutes, or until top is lightly browned.