I have been waiting for this day to come, and at long last it is finally here. You can now have everything your dessert loving heart desires because it is finally PIE DAY!
Those of you who have been coming here for awhile know that there is a lingering debate in our house…Pie versus Cake! We have some pie lovers and we have some cake lovers… but peace abounds because I can make both on a dime’s notice!
I have made so many pies that I can roll out a pie crust in 10 minutes with my eyes closed.
Nerd alert...If you want to talk the intricacies of leaf lard vs regular lard or all shortening vs all butter then I’m your guy because there is something seriously gratifying about rubbing butter into flour and watching it turn into a dough which then becomes your favorite pie! BOOM success followed by dessert.
It starts with the golden pie crust concealing the bubbling hot filling, apple, cherry, peach or maybe even my wife’s favorite… blackberry…steam rising from the vents.
I LOVE the way the pockets of cold butter begin to melt, bubble, and rise when you bake the pie crust, forming all those flaky layers. I confess and I will get it out of the way right now…drum roll please…
Yes the rumors are true…my favorite pie crust is all BUTTER! Please shortening lovers don’t rally against me! I was a shortening convert for YEARS and YEARS, and a lard fan before that. But now…I am just terribly fond of butter.
Let’s not stop at the crust, because we NEED to talk fillings.
We love Coconut Cream Pie with it’s rich creamy custard filling topped with mile high whipped cream and sweetened toasted coconut (oh please do toast it!) Or lemon meringue with it’s ever so slightly burnt and toasted peaks giving way to lemony sweetness.
There is also chocolate cream pie with the chocolate wafer crust. Frozen Strawberry ice cream pie with its loads of fresh strawberries and homemade ice cream drizzled with strawberry syrup…or peanut butter ice cream pie. Have you ever tried that? Simple and decadent beyond words. Talk about your blue ribbon pie envy.
I can’t forget banana cream with it’s layers of golden sweet vanilla wafers and ripe banana slices all suspended in mounds of banana pudding topped with fresh whipped cream. We had that at least once a week at my grandmothers dinner table. Oh and WAIT … we almost forgot the simple, but traditional Pumpkin or Pecan. Who can resist the classics in all their glory.
So are we ready to talk blackberry pie yet??
A side note to all who have been asking… I promise a very detailed post will be coming soon on exactly how I make my pie crusts! They are fail proof, easy and can be made ahead and frozen so you can pull them out at the last minute when you need them. Totally as easy as pie (I couldn’t resist).
Start with fresh blackberries (JULY folks for only two weeks!) and I added a few raspberries for good measure.
The short list of ingredients…
First, we mash about 1/2 a cup of the blackberries into a paste
then we coat the berries with the sugary coating mixture to tone down the tart berries…
Pour the mixture into the crust and then the artwork begins…
That’s right, there is a bit of artistry in the top crust… I cut the vent into the top of the pie crust after I placed it on top of the pie.
Finally, the finished product and a very happy wife!
A few more photos…as I have made this pie an absolutely embarrassing amount of times… because my wife loves it!
- 3 pints of BLACKBERRIES
- ½ pint RASPBERRIES
- 1 cup SUGAR
- 5 tablespoons FLOUR
- 1½ tablespoon fresh LEMON JUICE
- 1 tablespoon cold unsalted BUTTER cubed
- preheat oven to 375
- Mash ½ cup of berries
- add mashed berries to remaining berries
- combine berries with sugar, flour and lemon juice
- transfer to your favorite pie crust
- layer cubed butter on top of berries
- add the top pie crust sealing the sides and cut vents or slits
- brush top of pie crust with water and sprinkle with sugar
- bake pie for 1 hour and 15 minutes until crust is golden brown and pie filling appears bubbly
- let cool for 4 to 5 hours before serving
- after 2 hours of cooling on top of stove refrigerate for remaining cool time