Summer Pie Time

no cherry pitter- place cherry over a glass bottle and
push a chopstick through the back of the cherry,
 and pop the cherry out through where the stem
was into the bottle

Pies are not my thing, generally speaking. I'm a cake girl. I think they taste way better and isn't pie like a giant thick pop tart really!? But once a summer I do truly love creating a pie. The simplicity, the care, the flow of steps creates a happy rhythm that only pie making creates.

This year Joshua and I snagged a bunch of blackberries from his work parking lot. The act of giggling as we got pricked and stuck in the bushes, the rain trying to scare us off but not succeeding, the 2-handed method Joshua implements often (picking them and popping them straight into his mouth). The picking reminded me of the method and feelings of making a pie so I knew the blackberries were going into my once-a-summer pie.

lavender pistachio crust:
2 cups flour
1/2 cup pistachios; ground up in food processor into almond meal
1-2 tbs lavender buds
1 tbs sugar
pinch of salt
1 cup cold butter; cut into pieces
1 cup water with ice cubes in it
1 egg white; lightly beaten

2 cups blackberries
1 cup cherries;pitted
2 tbs coarse sugar
3-5 tbs agave
2 tbs butter; cut into pieces

1    mix flour, pistachio meal, lavender buds, sugar and salt in a bowl
2    using a pastry blender cut in the butter until only about pea size pieces
     are left
      (you want pieces because it makes the crust flaky)
3    once blended  mix in 1/2 cup cold water (no ice cubes)
4    if dough isn't quite able to come together add more water 1 tbs at a time
      (shouldn't need the full cup)
5    bring dough together into a ball and split in half
6    wrap each dough ball in plastic wrap and place in fridge for at least 1 hour
      and up to overnight
7    preheat oven to 425 degrees F, flour your rolling surface and bring 1 dough
      ball out of the fridge
8    roll it into about a 12" circle
9    then lightly fold in half, and then half again and transfer to pie tin and unfold
     (there should be about a 1/2" overhang of dough)
10  press into tin and roll our your other half of the dough
11  place blackberries and cherries inside bottom crust and sprinkle in sugar, drizzle in agave,
      and scatter the butter pieces
12  to make a lattice top use a pizza cutter to cut the dough into strips and then
      weave them together over the top of the pie
13  crimp the woven dough together with the bottom by pressing your thumb
      between you middle and index finger all the way around
14  brush egg white over top of pie crust and place pie in oven and bake for 25 minutes
15  then reduce temperature to 375 degrees F for about 30-35 minutes, filling should
      be bubbling and crust should be golden brown
16  let cool for 15 minutes before serving

Going to share it this week with our small group, pies (giant poptarts) are meant to be shared outside on blankets with great people I'm pretty sure!

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