HAZELNUT CRUST
2 1/2 c Flour
1/3 c Toasted; ground hazelnuts
1/2 ts Salt
1/3 c Shortening
1/3 c Unsalted butter
1 ds Pure vanilla extract
7 tb Cold water; up to 8
MARIONBERRY FILLING
2 1/2 c Marionberries
1 c Sugar
2 tb Cornstarch
Grated zest of 1 lemon
1 ts Ground cinnamon
2 tb Unsalted butter
For the crust, place flour, hazelnuts, and salt in a medium-size bowl. Add
shortening, butter, and vanilla extract to the flour mixture and rub
between your fingertips until mixture resembles coarse meal. With a fork,
mix in just enough water to make the dough come together. Add water a
little at a time; each time you make this the amount of water will change
depending on the weather.
Wrap the dough in plastic wrap and allow it to stand for 30 minutes. Cut
dough in half and roll out on a floured board into two 12-inch circles; set
aside.
For the filling, preheat oven to 425 degrees. Place one circle of dough in
a 12-inch pie pan. Combine berries, sugar, cornstarch, zest, and cinnamon
in a medium-size bowl and toss to mix well. Pour the berry mixture into the
prepared crust. Cut the butter into small pieces and dot filling with
butter. Top with the second circle of crust and crimp the edges to seal.
Prick the dough with a fork and bake in preheated oven for 15 minutes.
Reduce heat to 350 degrees and bake for about 30 minutes, or until golden
brown. Remove pie from oven and allow it to sit for 15 to 20 minutes before
serving. Serve with vanilla ice cream.
Serves twelve.
Yields
1 servings