I wrote about the berry pies of Stehekin, Washington in a past popsicle post, but it bears repeating that the they were life changing. I think about them often. This week's pie was similar to those pies in that it included nothing more than fresh, tart berries, it had a big, flaky crust (this week's crust recipe was the best yet), and it was eaten as the light of a summer day slowly dipped away. The only difference was that, instead of the freshly whipped cream that accompanied the berry pies of Stehekin, we enjoyed this pie with vanilla ice cream. We are in the middle of ranking vanilla ice creams. The process is going well. We have liked all of the ice creams. I decided to decorate the pie with stars, as it was a Fourth of July pie. I did not have a star-shaped cutter, so, alone in a house with nothing but rolled out pie dough and and a paring knife I attempted free-hand cut star after star. I try to always employ a growth mindset but man was I bad at it. I had quite the laugh. Blackberry Pie
Yield: 1 Pie | Total Time: 2 hours Ingredients 1 pie crust 4 cups berries 1/2 cup sugar Zest and juice of 1/2 a lemon 1/2 cup flour Directions Preheat oven to 425°. Combine berries, sugar, lemon juice and zest, and flour in a bowl. Transfer berry mixture into pie crust. Bake pie at 425° for 15 minutes, then lower the heat to 375° and bake for 20-25 minutes, or until the juices bubble.
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