2019-03-01_Cooking_with_Paula_Deen_Special_Issues

83 PAULA DEEN’S BEST CAKES & PIES

Crust:

22⁄3 cups all-purpose fl our

2 teaspoons sugar

1 teaspoon kosher salt

1 cup cold unsalted butter, cubed

4 tablespoons cold whole

buttermilk, divided

Filling:

2 cups fresh blueberries

2 cups fresh blackberries

2 cups fresh raspberries

1 cup sugar

2 teaspoons orange zest

½ cup cornstarch

2 tablespoons all-purpose fl our

Topping:

1 cup all-purpose fl our

1 cup fi rmly packed light brown

sugar

½ cup quick-cooking oats

½ cup cold unsalted butter, cubed

Vanilla ice cream, to serve

1. For crust: In the work bowl of a food
   processor, pulse together fl our, sugar,
   and salt. Add cold butter, and pulse until
   mixture is crumbly. With processor
   running, gradually add 3 tablespoons
   buttermilk, pulsing just until a dough

forms. (Add remaining 1 tablespoon

buttermilk, if necessary.) Turn out

dough onto a lightly fl oured surface, and

shape into a disk. Wrap in plastic wrap,

and refrigerate for 30 minutes.

2. Preheat oven to 400°. Spray a 13x9-
   inch rimmed baking sheet with cooking
   spray.


3. On a lightly fl oured surface, roll dough
   into a 15x11-inch rectangle. Transfer to
   prepared pan, pressing into bottom and
   up sides. Fold edges under, and crimp
   as desired.


4. For fi lling: In a large bowl, stir
   together all berries, sugar, and zest.
   Using a potato masher, lightly crush
   one-fourth of berry mixture. Drain
   excess liquid from mixture. Stir
   cornstarch and fl our into berry mixture.
   Pour into prepared crust.


5. For topping: In a medium bowl, whisk
   together fl our, brown sugar, and oats.
   Using a pastry blender, cut in cold butter
   until mixture is crumbly. Sprinkle onto
   berry mixture.


6. Bake for 10 minutes. Reduce oven
   temperature to 350°, and bake until crust
   is golden brown and fi lling is bubbly,
   about 30 minutes more. Let cool on a
   wire rack for 30 minutes; serve warm
   with ice cream.

Berry Crumb Pie

Makes 1 (13x9-inch) pie