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Scout
Pie
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| 1 deep dish pie shell
(pre-made) 1 ready made pilsbury pie crust (roll) 2 lbs berries ( mostly blackberries this time) 1/4 cup flour 3/4 cup sugar 1 tsp lemon juice 1 tsp lemon zest Dust berries with flour, add sugar, lemon juice, and lemon zest. Dump it all in the pie shell. I had to kind of mash them down a bit to get it all in there since the berries were still a bit frozen. Roll out the top crust and carve your fluer-de-lis or other design and then pick it up and place it on top of the pie. If youdon't feel up to carving a design, be sure to pierce the top crust. Seal, crimp and trim. Place on trivet in dutch oven and cook till done. I started with one ring of coals top and bottom, but had to really pile on the coals on top the last half hour to get the top crust to brown in the middle. Probably not necessary in warmer weather. The adventurous and more accomplished cooks can substitute their own pie crust recipe. Recipe adapted by Neil Buso |
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