The Southern dewberry is a close relative of blackberries and grow in Central and East Texas, as well as the southeast coast of the United States. Houston, Texas is an area where Southern dewberries are common and families enjoy picking these wild berries for cobblers and sweet treats during the summer. The Omni Houston Hotel‘s Chef Enrique Perez took these local berries and created this traditional and delicious, Texas Dewberry Pie.(More “Perfecting Pie” Recipes)
The Filling: 3 cups Dewberries 1 1/2 cups Sugar 1 tsp Lemon juice 1 Tbsp Butter 1/4 cup Flour 1/4 cup Water Mix all ingredients together and place on bottom crust. The Crust: 2 cups Flour 1 cup Shortening 1. Mix the 2 cups of flour and the 1 cup shortening until crumbly. 2. Then make a paste consisting of 1/2 cup flour and 1/2 cup water and mix it together. Then add to the crumble mixture. 3. Roll dough and form in pie pan. 4. Add filling. Then make strips with remaining dough and place on top of filling. You can make a solid top crust if preferred, but make a hole for stream to escape pie. 5. Bake in oven on 345 degrees until crust in golden brown.
Texas Dewberry Pie Recipe
The Filling: 3 cups Dewberries 1 1/2 cups Sugar 1 tsp Lemon juice 1 Tbsp Butter 1/4 cup Flour 1/4 cup Water Mix all ingredients together and place on bottom crust. The Crust: 2 cups Flour 1 cup Shortening 1. Mix the 2 cups of flour and the 1 cup shortening until crumbly. 2. Then make a paste consisting of 1/2 cup flour and 1/2 cup water and mix it together. Then add to the crumble mixture. 3. Roll dough and form in pie pan. 4. Add filling. Then make strips with remaining dough and place on top of filling. You can make a solid top crust if preferred, but make a hole for stream to escape pie. 5. Bake in oven on 345 degrees until crust in golden brown.
 Chef Enrique Perez was born and raised in Mexico City. He developed a love for the kitchen at an early age. Progressive positions in restaurants and hotel kitchens provided him the foundation for a bright future in the culinary world.He started his culinary career as an intern at the Barcelo Maya Beach Resort in Playa del Carmen, where he obtained his first leadership roll as a Chef de Partie. After working in the Mexican Caribbean, he moved several times throughout Mexico working in very diverse kitchens before becoming the Executive Chef for the Marriott Plaza Hotel in San Antonio Texas when he was only 29 years old. Looking for a greater challenge he became the Executive Sous Chef at the Hyatt Hill Country Resort & Spa, where he was able to show his expertise through the resort’s seven outlets and its 84,000 sq ft of meeting space. In 2014 he joined the Omni Houston Hotel.Enrique’s menus are reflective of his cultural influence: showing his creativity through bold colors and favors; his dishes are anything but boring. He contributes his success to a strong passion for food and a determination to create engaging and innovative dishes. |