Cookout at the OK Corral

0 Comments | Gazette, The (Colorado Springs), Oct 6, 2004 | by TERESA J. FARNEY THE GAZETTE

Nutrition data per 1 1/2-cup serving: Calories 271 (33 percent from fat); 10 g fat (sat 3.5 g, mono 4.3 g, poly 1.2 g); protein 16 g; carbohydrates 30 g; fiber 9.67 g; cholesterol 23 mg; sodium 1,301 mg; calcium 63 mg.

Source: Esther Libby

"Ranch women pride themselves on making good pies. This summer berry pie with its buttery crust is adapted from one made by my great- grandmother, Zelda Alvesta Ketcham. The Ketchams had the first dairy farm on the outskirts of the young town of Cheyenne, in the 1870s, when Wyoming was still a territory."

-- Beverly Cox

RICH BUTTER PIE CRUST

Yield: 1 (9-inch) double crust

2 cups all-purpose flour

2 teaspoons sugar (optional)

1/2 teaspoon salt

10 tablespoons chilled unsalted butter, cut into pieces

4-6 tablespoons ice water

Procedure: 1. Sift flour, sugar and salt into large mixing bowl. Add butter. With pastry blender or fingertips, cut butter into flour until mixture has a coarse, mealy texture. Sprinkle ice water over flour mixture a spoonful at a time and stir with a fork until dough begins to come together.

2. Gather dough into a ball, pressing it together with hands. Cover dough with plastic wrap and refrigerate at least 1 hour before rolling. Dough may safely be kept in refrigerator for two days or in freezer for a month. If frozen, let dough defrost in refrigerator for one day before using it.

Nutrition data per serving (made with sugar): Calories 336 (34 percent from fat); 20.7 g fat (sat 12.7 g, mono 5.9 g, poly .9 g); protein 5 g; carbohydrates 33 g; fiber 1.37 g; cholesterol 55 mg; sodium 182 mg; calcium 13 mg.

Source: Beverly Cox

LATTICED BLUEBERRY PIE

Yield: 6 servings

1 recipe Rich Butter Pie Crust dough (see recipe), chilled

4-5 cups fresh blueberries

3/4 cup sugar

1/4 cup flour

1 teaspoon grated lemon zest

2 teaspoons fresh lemon juice

2 tablespoons butter, cut into small pieces

Procedure: 1. Divide chilled dough into halves. Roll out one half. Line a 9-inch pie pan with dough and trim off edge about 1/2 inch outside rim of pan. Fill shell with blueberries. Mix together sugar and flour and sprinkle over berries. Sprinkle top with zest and lemon juice. Dot with butter.

2. Preheat oven to 425 degrees. Roll out remaining dough and cut into 1/2-inch strips with a knife or a fluted pastry wheel. Moisten edge of shell with water. Crisscross pastry strips over berries to make a lattice pattern. Fold the 1/2-inch overhang over ends of lattice strips. Press edges together and flute with fingers or fork.

3. Bake in middle of oven about 45 minutes, or until crust is golden and filling begins to bubble. Cool before serving.

Nutrition data per slice: Calories 552 (41 percent from fat); 25.3 g fat (sat 15.2 g, mono 7.1 g, poly 1.3 g); protein 6 g; carbohydrates 78 g; fiber 4.85 g; cholesterol 66 mg; sodium 231 mg; calcium 23 mg.

Source: Beverly Cox