Summer fruit season is upon us as those beautiful peaches, pears, plums and now apples are showing up at the local farmers markets. Sadly, I have had to turn down offers from neighbors to share in their bounty, as there is only myself now to cook for, as my sweet hubby Norm left this beautiful world a few years ago.
A few years ago neighbor Barbara brought me a huge bagful of apples from her tree, and I still have three jars of apple butter made from those apples. And neighbor Morris brought me a most welcome small jar of apple cider vinegar that he made from the tree in his yard. I could honestly smell the essence of those apples in that delicious vinegar. Morris has also shared a delicious salsa with me from his kitchen.
Whatever you do, do NOT turn down any offers of free fruit or vegetables. If you have a box of Ziploc baggies, without washing, simply toss them in a baggie and put them in your freezer until you are ready to turn them into a jam, sauce or a pie. Just a squeeze of fresh lemon over apples or peaches will keep them from browning. I freeze lemons and limes the same way…they won’t look wonderful when they defrost, but the juice will still be there.
Strawberries, raspberries and blueberries all freeze beautifully, the rule…don’t wash them first. And when you have yogurt and milk, add a few frozen berries instead of ice to that smoothie, along with a spoonful of honey…nothing can taste better.
String beans, tomatoes, peppers, both green and hot, all will survive in a Ziploc baggie…again, don’t wash them first.
When you are ready to bake that pie or galette, make sure you have a shaker of the secret ingredient ready to add to that pie…Crust Dust.
Let’s talk about Crust Dust. Such a simple homemade ingredient that will prevent a soggy bottom on any pie, galette or tart you bake.
I remember my aunt shaking white stuff into the bottom of her pie shell from a small Mason jar that had holes she had punched in the lid with a small nail and hammer. Remember in the ’40s, you made do with what you had on hand; money was scarce and a store-bought shaker, well, that was frivolous spending when you can fashion your own.
When the pie dough was fitted into the pan, I would beg my aunt to let me do the shaking. I still can feel that jar in my small hands.
It was years later after I had married that I was reading an article written by a woman who had won many blue ribbons at her local county fair. This blue-ribbon winner revealed one of her most treasured secrets of success…Crust Dust, the secret that prevented soggy bottom pie crusts.
Crust Dust is a combination of flour and sugar in equal amounts. A couple of teaspoons of Crust Dust sprinkled on the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes. This simple solution has stood the test of time and has shown up in many vintage cookbooks, from the 1930s and earlier.
Flour is absorbent and a thin layer creates a barrier between unbaked crust and juicy filling. As it bakes, the Crust Dust sets up enough to form its own barrier. And what about the sugar, well it prevents the flour from clumping and it holds the liquid, and it makes the flour taste good…remember, baking is all about science and common sense.
I suggest NOT using cornstarch to replace the flour in the Crust Dust…it adds a gooiness to the bottom of the pie.
There are other methods used to prevent a soggy bottom…beaten egg whites mixed with melted butter brushed on the crust, breadcrumbs to soak up excess liquid, and even brushing the bottom with vegetable oil or butter. None of these work as well as plain Crust Dust.
Unlike my aunt, I purchased a small tin powdered sugar shaker to hold my Crust Dust. I make sure the pie’s bottom is completely covered in a very thin layer. No soggy bottom here in the photo of the pie shown here.
Note the very small amount of juice on the dish and none pouring from the top of the pie. I say, “Hooray for Crust Dust.”
Aunt’s Blackberry Pie
Pie Crust
2 ½ cups of all-purpose flour
12 Tbsp. cold butter cut into small cubes
4 Tbsp. cold Crisco shortening
1 tsp. salt if butter is unsalted
½ cup ice cold water
Using a pastry cutter, cut butter and shortening into the flour/salt mixture until it resembles large crumbs. Using two forks, mix in water until the dough comes together. Shape into a flat round and wrap in Saran Wrap and refrigerate for 2 hours.
Pie Filling
In a large bowl add:
7 cups of Blackberries
1 cup granulated sugar
1 Tbsp. instant Tapioca or 1 Tbsp. cornstarch.
2 Tbsp. lemon juice
2 Tbsp. butter cut into half-inch cubes, set aside.
Assemble
Divide dough in half and roll out each half.
Sprinkle bottom of dough in plate with 2 tsps. of crust dust and add fruit mixture.
Cover with remaining dough round and cut slits in top for steam to escape.
Bake in a preheated 350 deg. oven for 1 hour.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@co*****.net.
