Quay Lo and I sometimes use his favorite phrases to tease each other. For example, when we say something to the other, for emphasis and reassurance, we might say "You know what I mean?" It has become a private joke between us to answer "I also don't know." Or, we might ask each other if we would like to go out for lunch and the other would answer, "Also can." That usually causes us both to laugh out loud.
Do you remember my post about picking berries in a berry farm in California? After that, I made a berry pie with the all the different kinds of fresh berries we picked and all together was a wonderful experience. There are no berries to pick in Kuala Lumpur but we can buy fresh berries or use the frozen ones if we want to make a berry pie. One morning, my Quay Lo told me that he loves blackberry pie. POOF!! Genie Lucy made him a blackberry pie that evening. I could not get fresh blackberries, so I used frozen ones and they are from the states. The pie came out almost as delicious as the one I made with the fresh berries. So I can say that the frozen ones "ALSO CAN" , but please don't ask me how much is the frozen blackberries because I "ALSO DON'T KNOW". LOL! I forgot to look at the price when I bought them. A thousand apologies.
make 2 six inches pie
This dish was featured in Asian Food Channel (Official)
Facebook page on 31 July 2012
1 packet 12 oz. frozen blackberries
3 tbs brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 rounded tbs flour
Method to prepare the filling:
Add frozen blackberries and sugar into a medium pot over medium heat. Stir till sugar is dissolved. Add cinnamon and nutmeg and mix well. Add in flour and mix well. Turn off heat and set aside.
250 gms flour
150 gms cold butter (cut into small cubes)
63 gms icing sugar
3 tbs ice cold water
Method to make the crust and assemble pie:
Combine flour and sugar in a large mixing bowl and mix well. Add butter and mixed well with the flour and sugar. Use fingers to break up the butter until the mixture has a pebbley tetxure. Gently shape into 4 discs, two bigger than the other, with the size depending on the pie plate or rings you use. Press the dough just enough to form the discs, but do not over handle. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least an hour, or store for up to two days.
Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin in between two piece of clinging plastic wrap to a circle according to the size desired and about 1/8 inch thick. Carefully place loosely into pie pan. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a rolling pin or scrapper to trim off overhanging dough. Add half of the filling to the pie and dot with butter. Roll out second disk of dough, as before. Lay dough over. Use the rolling pin or scrapper to trim off the over hanging dough and seal the dough with your fingers. Poke holes on the top pie crust with a fork. Do the same for the second pie.
Bake in preheated 350°F oven for 40 minutes depending on the temperature of your oven. If the top begins to brown before the baking time is done, cover the top of the pie with some aluminium foil with the shiny side up to finish baking. This pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream.