Easy as Pie. Berry Pie.
July 27th, 2010 § Leave a Comment
Blackberries are in season. And they’re delicious. Soft. Plump. Juicy. Especially when they’re too ripe to sell at the store and must be eaten immediately.
And that’s why I made blackberry pie.
…with a few raspberries for good measure.
I made my mom’s classic shortbread crust, and then adapted the filling from a couple of fruit tart/pie recipes in my copy of Baking with Julia (Childs, that is). As it turns out, my mom’s recipe, which I have copied down countless times (and promptly lost), and which I had to make my dad read over the phone to me this time, is actually almost the same recipe that I found in this book. Now the odds of me losing it again are slim!
I added a little extra fresh meyer lemon juice (sweeter than regular lemons), and the pie took on a fantastic tart element which complemented the sweetness of the blackberries and sugar. Yum.
My lattice crust was a little uneven, as I changed my desired thickness half way through cutting it, but it did what it was supposed to anyway.
I brushed the lattice with egg whites and sprinkled a bit of turbanado sugar on top, as suggested in the recipe.
And in the end we had pie. And the apartment smelled luscious. And it didn’t even matter that the filling was a little runny.. or soup-like. There’s always next time..
Many more berries to come. Many more berry-delicious projects.
Ahh, summer.
