2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 112

Dough:
2½ cups all-purpose fl our
1⁄3 cup confectioners’ sugar
1 tablespoon kosher salt
½ teaspoon lemon zest
1 cup cold unsalted butter, cubed
¼ to 1⁄3 cup ice water

Filling:
1½ cups Blackberry Sauce
(recipe follows)
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter
¼ teaspoon almond extract
8 fresh blackberries

Topping:
1 large egg
1 tablespoon water
2 tablespoons turbinado sugar

1. For dough: In a large bowl, whisk
   together fl our, confectioners’ sugar, salt,
   and zest. Add cold butter, and break
   apart before beginning to work together.
   Work butter into dry ingredients with
   your fi ngertips, making butter fl akes.
   Gradually add ¼ cup ice water, and stir
   with your hands until fully absorbed.
   Add remaining water as needed until
   dough begins to form a ball. Shape
   dough into a disk, and wrap in plastic
   wrap. Refrigerate for 30 minutes.


2. For fi lling: In a small saucepan, whisk
   together Blackberry Sauce, cornstarch,
   and lemon juice until smooth. Bring to
   a boil over medium heat; boil, stirring
   constantly, until thickened, about
   1 minute. Remove from heat; whisk
   in butter and almond extract. Cover
   with a piece of plastic wrap, pressing
   wrap directly onto surface. Let cool
   completely.

Blackberry Hand Pies

Makes 8

3. On a lightly fl oured surface, roll dough
   to ¼-inch thickness. Using a 3-inch
   round cutter, cut 16 circles, rerolling
   scraps as necessary. Spoon fi lling onto
   center of half of circles; top each with a
   blackberry. Prick an “X” into remaining
   dough circles with a fork. Brush edges
   of dough with water. Place rounds over
   fi lling, and crimp with a fork to seal.
   Transfer pies to a parchment paper-lined
   baking sheet, and refrigerate for
   20 minutes.


4. Preheat oven to 425°.


5. For topping: In a small bowl, whisk
   together egg and 1 tablespoon water.
   Brush egg wash onto pies, and sprinkle
   with turbinado sugar.


6. Bake until golden brown, 10 to
   12 minutes. Let cool on pan for
   10 minutes. Remove from pan, and let
   cool completely on a wire rack. Store in
   an airtight container for up to 3 days.

Blackberry Sauce

Makes 3 cups

2 cups fresh blackberries

2 cups sugar

¼ cup water

1. In a small saucepan, cook all
   ingredients over medium heat, stirring
   constantly, until sugar is dissolved and
   berries are soft and falling apart, about
   15 minutes. Let cool for 15 minutes.


2. Transfer mixture to the container of
   a blender; process until smooth. Strain
   through a fi ne-mesh sieve, discarding
   solids. Cover and refrigerate for up to
   1 week.