Blackberry pie: The South meets Montana.

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Hey y’all! In the midst of it all, I made a blackberry pie! When we moved into our home I found a tangled bush/vine monster that was climbing up the back shed, and I suspected it would have blackberries. Sure enough, it did! Apparently, blackberry pie is a very Southern thing, which I did not know (my grandma is from Texas but hot damn is that the South? Or is Texas it’s own thing? I suspect the latter!) Anyway, I got to pick blackberries and take them into my kitchen literally just a few feet away! Some of them were small, other blackberries were as big as half my thumb and heavy as hell! Unfortunately there are lots of wasps hanging about (I loathe them), probably because I haven’t sprayed the three or four tiny new nests that have sprung up since we moved in. Ugh.

Now, here’s the truth: My pie didn’t turn out that aesthetically pleasing. I know that whoever reads this is probably more used to the gorgeous baking and cooking images that lace our everyday Instagram and Facebook feeds, but this pie is GENUINE! It was made with love and it tastes GREAT! Screw using all the props and the nice marble countertops if you don’t have them, because food is made for eating as well as visual enjoyment. So yes, my pie is ugly. My lattice work is hideous. But my taste buds and stomach are happy. 🙂

Having never made a blackberry pie, I searched the internet and used an excellent recipe from The Country Contessa My one change to her recipe would be that if your blackberries are juicy, your pie is going to be super juicy too- mine literally is standing in about 1/2 inch of delicious blackberry juices, which I plan to save. If you want a more firm pie, I’d increase the flour a tiny bit (something less than another 1/4 cup) and probably add a tiny pinch or two of corn starch. Rhubarb pie recipes have you lay down a sugar/flour mix at the bottom to soak up some of the juice, and you could give that a try if you wanted to. If you choose to use cornstarch, be really careful, as it can overwhelm the taste of your fruit (I did that to a raspberry pie about two years ago and still regret it). I know that baking is something close to an exact science but when you’re working with quality pie dough and good fruit I feel like there is more leeway.

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Ingredients (from recipe by the Country Contessa)

  • Dough for a double crust pie
  • 6 cups of blackberries
  • 1 cup granulated sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 of a lemon’s juice (I used a lime!) 
  • 2 tablespoons cold butter
  • 1 tablespoon beaten egg mixed with 1 tablespoon water (I never do a wash on my pies, that’s just me!) 

Roll out your bottom crust and lay in the bottom of your pie tin. Punch small holes in the bottom with your fork. This helps lessen the chance of burning or overcooking the bottom of your pie.

Mix together blackberries, sugar, flour, salt, and lemon juice. Put the mixture in your pie tin with the bottom crust laid out. Then, roll out the top crust. You can fold it in half and place on top and unfold, or do a lattice pie, or do whatever you damn please! It’s going to taste great.

Bake at 350F for 50-55 minutes. Remember to put tin foil or a pie plate protector on the edges so that the crust doesn’t cook faster than the rest of the pie dough!

Remove, let cool and set for at least 4 hours. Overnight is best! I like it with coffee in the morning.

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Ode to a calzone

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Right now we are drinking a bottle of prosecco to celebrate surviving the heat that is currently making our lives horrible but on a cooler evening we made a calzone and had caipirinhas in the front yard in picnic fashion and read books and chatted the evening away. A fine use for a yard and a sheet if you ask me.

Rhubarb pie

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My mother has a beautiful healthy rhubarb plant in her backyard. It’s grown from cuttings of a rhubarb plant that she had at our childhood home. The rhubarb that she grows is descended from a rhubarb plant that our family grew over one hundred years ago after my ancestors emigrated from Scotland to New Brunswick, and I love that it’s still growing in Montana and has been a part of our family.

Rhubarb is one of my favorite things to bake with and eat in general. It’s great in jams, in chutneys, in pies, crisps, tarts, and lots of other things. I even like eating thin slices raw- but that’s perhaps not everybody’s cup of tea.

This recipe is from one at AllRecipes, but I used less sugar:

4 cups chopped rhubarb

1 and 1/3 cups sugar (I used about 3/4 of a cup- I like my pies tart)

6 tablespoons white flour

1 tablespoon butter

1 recipe for two 9 inch crusts

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Roll out your first pie crust over flour and put in pie plate. Preheat oven at 450F. Mix together the flour and sugar until mixed well, then sprinkle about 1/3 of the mixture into the bottom of the crust. Then, heap your chopped rhubarb on top (isn’t it beautiful?!). Sprinkle the rest of the flour/sugar mixture over the rhubarb and dot with little pats of butter.

(If you’re feeling adventurous you can also mix a tiny bit of lemon juice in with your rhubarb! I meant to do this but forgot…)

Lay your other pie crust over the top and pinch the edges of the two crusts together. Poke holes with a fork in the top crust so that air can escape. Cover the edges of the crust with tin foil so that the crust doesn’t get over-cooked.

Put in oven at 450F for 15 minutes, then cook at 350 for another 40-45 minutes. Take out, let cool for a few hours, and enjoy!

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I like serving mine with ice cream or having it in the morning for breakfast with black coffee. A sweet and sour pie with a buttery crust is the best combination, in my opinion! What’s great about this pie is it’s amazing cold, which is perfect for summer when cold and tart things are ideal.

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Food stuffs.

If you’re important in my life we’re going to go get food together. I’m going to drag you to my favorite diners, we’re going to eat delicious creations, and there will always be something sweet in there. And, inevitably, at some point I will pull out either my bulky SLR or my bulky Minolta (efficiency isn’t my thing, clearly) and begin photographing the food if I have deemed it worthy of being so captured. Most of the people I eat with get conditioned to this behavior, and eventually don’t bat an eye.

Anyway, here are the things that have been consumed in the last few weeks!