Archive | 5:59 pm

Pie, pie, I like pie

21 Jul

So Ryan and I went berry picking on Saturday. We actually took it easy and picked 2 pounds of blueberries and one pound of blackberries. Now the question was what to do with all those berries. First and maybe most obvious, pie. I choose a double crust double berry pie. I used a Tyler Florence recipe as inspiration. His recipe was for a blueberry peach pie, but I used the blackberries instead of the peaches. Here’s the recipe…

Peach-Blueberry Pie

Recipe courtesy Tyler Florence


  • 1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows
  • Flour, for rolling
  • 2 pounds peaches, pitted and sliced
  • 1 pint blueberries
  • 1/4 cup sugar
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons butter, cut into bits
  • 1 egg, beaten with a drizzle of water
  • Vanilla ice cream, for serving


Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.

Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.

Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.

Basic Pie Pastry:

2 cups all-purpose flour, plus more for rolling

3 tablespoons sugar

1/4 teaspoon salt

1 lemon, zested and finely grated

3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks

1 egg yolk

2 tablespoons ice water, plus more if needed

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it’s still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

Yield: enough for 1 double-crust pie or crostata

Prep Time: 20 minutes

Cook Time: none

Inactive Prep Time: 30 minutes

Double Crust Double berry pie

Double Crust Double berry pie

So as I said I used 1/2 a pound of blackberries instead of the peaches and used 3 tablespoons of cornstarch to compensate for the extra liquid the berries let out. The crust was fantastic! It was flaky and just sweet enough. The filling is a little tart but is complimented but the sweetness of the crust and with a little whipped cream or vanilla ice cream it’s fantastic! Give it a try

Always thinking of the next meal