Linwoods Superfood – You know you love when I throw in something healthy! @LinwoodsFoods

I know y’all love when I throw in something healthy here and there right? Well how about some SUPERFOODS for you and all your baking desires.

Linwoods-Flaxseed-Walnuts

Linwoods provides delicious blends of flaxseeds that are perfect for baking. (WHAT WE’RE ALL ABOUT, RIGHT?!) These little superfoods are packed full of vitamins, minerals, fatty acids, antioxidants, protein and more. Sounds too good to be true right? But it’s not – the facts are all here.

Growing up my mom always blended in flaxseed to our meals and now as an adult, I am continuing on in this habit. Most of my habits like: late night snacking on chocolate chips, hiding cookies so the kids don’t see me eat them – those are all not so great habits – but the Habit of mixing in Linwoods Flaxseed Blends, now that’s a good habit to form.

So today they are sharing with us a recipe for Berry Pies with Linwoods’ Flax, Cocoa, and Berries Blend

Enjoy!

Berry Pies with Linwoods’ Flax, Cocoa, and Berries Blend

Prep Time: 45 minutes           

Total Time: 2 hours 35 minutes              

Yield: six 5-inch pies

Ingredients:

 

Dough

1 cup gluten-free all-purpose flour

1/2 teaspoon coarse sea salt

1 stick cold unsalted butter, cut into small pieces

1 large egg

2-4 tablespoons ice water

*Make two batches separately. Do not double recipe.

 

Pie

2 large disks of pie dough

All-purpose gluten-free flour, for surface

7 1/2 cups mixed raspberries and sliced strawberries or blueberries and blackberries

1 cup plus 2 tablespoons sugar

1/4 cup cornstarch

1/4 cup fresh lemon juice (from 2 lemons)

Salt

2 large egg yolks

2 tablespoons heavy cream

Sanding sugar, for sprinkling

 

Directions:

 

Dough

In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

 

Pie

Roll out 1 disk of pie dough to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.

Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.

Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.

Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.

Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.

 

Pies can be stored at room temperature overnight.

*Recipe courtesy of marthastewart.com Provided by LINWOODS

 

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