I picked up a copy of a summer special Gourmet magazine called Grilling, and this was the first recipe I tried, and I love it. I’m
particularly taken with the crust, which has a great, light flavor and beautifully crisp texture. The filling is a bit on the runny side, but not in a way that ruins the dish (just certainly not grocery-store gelatin-like). We made these with our neighbor’s plums and grandma’s blackberries, and it was lovely. Just one note: I thought the crust was a bit on the skimpy side; next time I think I will 1 1/2 times it, so it has prettier edges when rolled out.
Raspberry (Blackberry) Plum Pie
2 c. all-purpose flour
1 1/2 T. sugar, divided
1 t. salt
1 stick cold, unsalted butter, cut into 1/2 inch pieces
1/4 c. cold vegetable shortening, cut into pieces (I actually used lard)
1 T. distilled white vinegar
4-5 T. cold water
1 T. whole milk
6 T. all-purpose flour
1 1/4 c. sugar
3/4 t. grated nutmeg
2 1/2 lb. plums, pitted and cut into 1/2-inch-wide slices
6 oz. raspberries (1 1/4 cups) (I used frozen blackberries)
2 T. unsalted butter, ct into 1/4-inch pieces
1. Whisk together flour, 1 rounded T. sugar, and salt in a bowl (or pulse in a food processor). Blend in butter and shortening with your fingertips or a pastry blender (or pulse in processor) until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle vinegar and 4 T. water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
2. Squeeze a handful of dough: If it doesn’t hold together, add water, 1/2 T. at a time, stirring (or pulsing) until incorporated. (Don’t overwork or pastry will be tough.)
3. Gather dough together (it will be soft) and press into a ball. Divide in half and shape into 2 (5-inch) disks. Chill, each disk wrapped in plastic wrap, until firm, at least 3 hours (preferably 12); chilling dough well makes it easier to roll out.
4. Preheat oven to 425 with foil lined baking sheet in middle.
5. Whisk together flour, sugar, nutmeg, and 1/4 t. salt in a large bowl, then toss well with plums in a large bowl. Add raspberries and toss gently.
6. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate and chill.
7. Roll out the remaining piece of dough on a lightly floured surface into an 11-inch round.
8. Spoon fruit filling into pie shell and scatter butter over it. Cover with pastry round and trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold overhang under and crimp decoratively. Lightly brush top of pie with milk and sprinkle all over with 1 T. sugar. Cut 5 (1″ long) vents in top crust.
9. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375 degrees and continue baking until crust is golden and filling is bubbling, 40-50 minutes more. Cool to warm or room temperature, 2-3 hours.