Well hello! It’s been quite a while since I’ve visited this little space and I have been missing it. I’m writing from a new venue today, one that I couldn’t be more pleased about. I bought my very first house in May and my world since then has been consumed with trips to Home Depot (Lord, how can I loathe a place so much?), and ungodly amount of Benjamin Moore’s White Dove paint, and boxes. So many boxes. But here I am, enjoying our mostly unorganized/empty rooms (moving from a small 1-bedroom apartment to a house instantly solved our clutter problem!) and our kitchen, which happens to be about 5 times the size of our last one. And after weeks of eating nothing but take-out and pastries from the coffee shop, I’m ready again for some good home cookin’.
I started small and simple to get acquainted with the new kitchen layout and appliances. Jeremy and I have been rediscovering the pleasures of freshly made fried eggs and toast, lemon pasta, BLT’s, and sourdough pancakes. But over the weekend, I decided to tackle something a little more ambitious. My very first berry pie.
And while you’ll have to excuse my rusty camera skills and my even more rusty remember-to-take-some-damn-photos-before-obliterating-the-thing skills, I was justifiably happy with this pie. The recipe is ever so slightly adapted from Heidi’s version and that girl must know her pies if she can calmly talk me through my first double-crust venture. If you’ve been waiting for the right moment to tackle this sort of culinary accomplishment, try now.
Last year: Goji Berry Power Bars
A Berry Pie
Start with 101 Cookbook’s Flakey Rye Crust here. I used the food processor technique and it came out just fine. While the crust is chilling in the fridge, mix the filling ingredients and preheat the oven to 425F.
2/3 cup brown sugar
1/3 cup all-purpose flour
1/4 tsp sea salt
1/2 tsp cinnamon
18 oz blueberries
8 oz blackberries
Roll out the crust to fit your pie pan (this video is very helpful). Place the bottom crust in the pan and fold over the edges, pinching a little to make it pretty. Fill with berry mixture and top with second crust. Cut off excess crust, leaving about a cm extra to fold and pinch with the bottom layer. Cut steam vents into the crust and brush with milk or cream.
Now into the oven for 35-45 minutes (mine went for the full 45) until the crust is golden brown. Let it cool before diving in!
Related Links I Love:
Strawberry Rhubarb Crumb Pie from 100 Dollars a Month
Cherry Rose Pie from The Kitchy Kitchen
Lemon Blueberry Ice Cream Sandwiches from Shutterbean