We interrupt your regularly scheduled sugar and fondant work with… a pie! I know, we tell everyone that we only make custom cakes. Well, TLC asked us to shoot our favorite summer dessert.
Shoot? Break out the gun!
Haha… Well, we took the cool TLC Flip video camera (thanks TLC, you rock!) and shot this video for the first TLC Cake Crew challenge. They wanted creative and summery, so we chose Amy’s family’s black raspberry pie that I tried many summers ago when I first met her grandparents. And for Amy it was a welcome home in pie form. It’s soooo good.
Everyone thinks we must always have a sugar high since we’re usually always surrounded by cake, and this video will surely not change that idea. I couldn’t help laughing all thru it with our little marzipan gecko and turtle telling the story. And when it was over, I found a few spots that needed some explanation. Oh, well, it’s our first video. We’ll figure out later how to actually get into the camera shot. The real recipe is below. So take a look and enjoy. It’s OK to laugh! 
American Pie Dough (from The America’s Test Kitchen Cookbook)
Dry Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
8 tablespoons shortening, chilled
12 tablespoons butter, chilled, cut into 1/4 inch pieces
6-8 tablespoons water
Mix dry ingredients in food processor. Add shortening and process until it’s the texture of coarse sand, about 10 seconds. Add butter and pulse about ten 1-second pulses until the butter is in bits about the size of a pea. Pour out to a medium bowl and add 6 tablespoons of water. Fold to mix until the dough comes together. If it will not come together, add another tablespoon of water or two of water. Separate the dough into two balls, flatten the balls into discs, cover in plastic wrap, and chill for at least an hour or up to 2 days.
While the dough is chilling, mix the filling ingredients in a medium bowl.
Black Raspberry Filling
4 cups black raspberries
1 1/4 cups sugar
1/4 cup corn starch
2 tablespoons melted butter
1 teaspoon lemon zest
1 tablespoon lemon juice
After the dough has chilled, dust your work surface with a little flour. Roll it out to fit your standard pie dish and transfer to the pie dish. Add your filling to the unbaked crust. Roll out the second piece of dough, cover the pie and crimp the edges to seal the pie. Using a knife (large or small, haha), cut the top crust to allow steam to vent from the pie during baking.
Additional ingredients:
Milk
Sanding sugar
Using a pastry brush, brush milk on the top of the pie. Sprinkle with sanding sugar. Bake for about one hour in a preheated 350 degree oven or until golden brown and delicious. Allow to completely chill. This is the hardest part, but it’s better when it’s cooled and set (not runny).
If you’ve never tried black raspberries, this is a great way to try them. They grow wild in Indiana, but we’ve seen them in some specialty stores here in California. I’m hoping they’ll become the next hot food because they’re just the best raspberry out there, and we adore the standard red.
Please let us know what you think of the video and the pie. TLC is looking for comments and we want to know if this made you laugh as much as we did!
Jeanne
AJ’s Moonlight Bakery
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