#allbutter

[bedfordcottageteahouse]

Happy Pie Day! Although this will not be the most elegant pie you see on Instagram today, just know that it was made with all-butter crusts and last summer’s incredible blueberries. So, you know, it’s gonna be good. Serving with a Scottish Breakfast tea because something has to cut through all that rich sweetness. 🥧🥧🥧🥧🥧🥧🥧 #pie #pieday #homemade #bake #baker #baking #blueberrypie #allbutter #scottishbreakfast #lomonosov #pastry #patisserie #piestagram #insteagram #teastagram #bluebs

[sweetjaz99-blog]

Our Pecan Sable Cookies are a type of shortbread cookie, but they are a completely different recipe than our English Shortbread Cookies. They are both equally delicious. These happen to be one my Aunt Mary’s favorite cookies. #pecan #sable #cookies #allbutter #buttermakeseverythingbetter ingtastebetter #meltsinyourmouth #instagood https://www.instagram.com/p/BukUrQGDdeP/?utm_source=ig_tumblr_share&igshid=7vnhkge48oj6

[montanacreative]

Coconut cream pie is back! That's right, post-Christmas surprise, our coconut cream pie is on the menu. #byhandfromscratch #allbutter #pie #pies #pieshop #yycpie #piejunkieyyc #piesoninstagram #yycfood #calgaryfood https://www.instagram.com/p/Br4lbn4BQqd/?utm_source=ig_tumblr_share&igshid=n2fskhsxahj5

[tastesdeli]

Lots of lovely little treats arriving today. Like these Catànies and Sablé Biscuits. I did have to check the product catalogue to work out what the Catànies stand was meant to look before I managed to put it together! 😬🤫 Catànies are an irresistible combination of nuts and chocolate. They are handmade with the queen of the almonds, the Mediterranean Marcona, and covered with an exquisite white praline and a final covering of the highest quality cocoa powder. Available flavoured with Coffee, Dark Chocolate or Hazelnut. The recipe for the Sablé, all butter biscuit, was apparently handed down from generation to generation, from its roots in the town Sablé-sur-Sarthe in the Loire region of France. The biscuit can be traced back to July 1670, when the Marquise de Sablé was invited to the court of King Louis XIV, and brought a multitude of small biscuits with him. Available as all butter, chocolate chip, caramel chip or raspberry. #treats #sable #catanies #sablebiscuits #allbutter #marconaalmonds #nuts #nutsinchocolate #boxes #gift #french #chocolate #cudie #tastesdeli #eton #windsor #berkshire (at Tastes Delicatessen) https://www.instagram.com/p/BoRiDyZAqUk/?utm_source=ig_tumblr_share&igshid=lrrt8hpgoaxk

[montanacreative]

Yes our strawberry rhubarb pies are now all proudly filled with locally grown in backyards near you. It has just been wonderful how people have participated in our backyard rhubarb in exchange for pie. Everyday we have folks dropping off rather then let their rhubarb go to seed. Can not tell you the differenceit makes in the taste of our #strawberryrhubarb #pie. Baked fresh daily at both our location 8 Spruce Centre SW (wildwood /sprucecliff) 1081 2nd Ave. NW and now proud to say in #canmore @valbellagourmetfoods #madefromscratch #allbutter #pastry #local #localbusiness

[artisancakecompany]

Do you do all butter 🥧 or shortening crust?? ⠀ I’m team #allbutter ⠀ The recipe is up on the blog along with a berry filling that works for pies or cakes! Link in bio ☝🏻

[rusticbakeslancaster-blog]

All butter Scottish shortbread, on way to one of our favourite cities Birmingham today! Can you get anymore rustic?...empire biscuits they simply melt in the mouth sandwiched with fresh raspberry jam and iced- these are sprinkled but traditionally a cherry on top we do as well, always re-ordered too- if you tasted you would know why - divine - they are a favourite in our house with our guests too head over to our website or do to order for a package postal all over uk ❤️#empirebiscuits #scottish #scotland #raspberryjam #divine #allbutter #rustic #birmigham #happybaker #rusticbakeslancaster

[lizzieee10-blog1]

I love pie, who doesn’t love pie? Sweet but tart fruity filling, all-butter short crust pastry and all with homegrown ingredients. Well okay I borrowed the apples from my neighbour’s garden and the blackberries from over the road but that’s as home-grown as I’ve ever managed to achieve in a recipe! Maybe one day I’ll be able to grow some vegetables and have a few chickens and bask in my garden of self-sufficiency? Haha no I’ll never have time.

Anyway, this pie! I’m feeling a little smug because my pastry, even bought pastry, always 100% fails. It always overcooks, undercooks (soggy bottom), contracts, my puff pastry aways explodes, the list goes on. But this just worked, and I didn’t make any massive holes or ruin the edges. Maybe I have finally watched enough Food Channel that I can work with pastry….or its a fluke. Either way I’m proud it looks pretty good and tastes even better! Maybe a bit autumnal for an August recipe but the fruits were ripe, the world wanted blackberry and apple (and so did my Dad).

The one thing I would say is taste the apples and the blackberries before you add the sugar. Most recipes will encourage you to just pile in the sugar and butter before adding the fruit but then especially wild fruit can vary wildly in it’s sweetness/tartness. Hence I melted the butter, added the apples, then most of the sugar to taste, knowing the berries were quite sweet already. Also, for a better explanation for the lattice top, head here to simplyrecipes.com.

Ingredients

2 blocks (or ready-rolled sheets) of all-butter shortcrust pastry

70g caster sugar

30g dark brown or muscovado sugar

1 heaped tbsp butter

1 egg (for egg wash)

1 tbsp plain flour

Method

*First things first, make or buy your pastry dough and leave in the fridge to keep cold until needed for rolling an shaping. Here’s a good recipe.

Take out a large heavy based casserole pan or frying pan and melt the butter over a medium heat. Next add the apples, spreading them evenly over the base of the pan to sizzle in the butter to caramelise for 2 minutes, then taste before adding most, if not all of the sugars, to your taste. Stir then allow to cook slow and low with the lid on for 10 minutes, then add the blackberries, stir and cook for 3 more minutes with the lid off. Once cooked, leave aside and turn the oven to 180°C/350°F/gas 4 to preheat.

Next, remove your pastry from the fridge and (my new trick) cover the work surface with a piece of grease-proof paper then dust well with flour. Roll out the block until it’s just under 1cm thick and about 30cm wide. Butter a shallow 26cm pie dish and lay over the pastry, gently pressing in the corners. Use the rolling pin to pinch off the excess and prick the bottom.

Spoon the cooled fruits evenly into the pastry case, leaving the cooking liquid behind. Roll out the second piece of pastry, perhaps a little thinner than before and use a pizza cutter to make 1 inch thick strips. Lay 4 to 7 strips of pastry over the dough vertically to makes stripes (I used 5). Fold back every other strip half way, and lay over a strip at 90° to the original. Unfold, then fold back the other, opposing strips and lay another strip at 90°. Continue to create a lattice.

Brush the top of the pie with the beaten egg, sprinkle generously with sugar and bake for 50 to 55 minutes, until the sides and top look golden brown and crisp. Serve warm with custard, cream or ice cream!

  Blackberry and Apple Lattice Pie I love pie, who doesn't love pie? Sweet but tart fruity filling, all-butter short crust pastry and all with homegrown ingredients.