Awakening this morning to a dreary mist of rain outside our windows for yet another day, I felt that something warm and cozy and delicious was needed to counteract the gloom.
It didn't take much effort to come up with the answer: pie. What is more comforting than a warm, tart, drippy berry pie?
I loosely based my on this recipe from Food & Wine, but I'll share my version here, as it turned out to be really lovely.
Crust
2 c. all-purpose flour
1/2 c. white whole wheat flour
1/4 tsp. salt
3 tbs. sugar
1 c. vegetable shortening
5 tbs. cold water
Filling
1 pint blackberries
1 pint blueberries
1/2 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
3 tbs. flour
1 tbs. lemon juice
Preheat oven to 375°.
Whisk the flour, sugar and salt together in a large bowl. Add the shortening and cut it into the flour until the mixture resembles coarse meal. Add the water and stir with a fork until the dough is moist enough to gather into a ball. Roll out dough and place in pie plate.
Mix together the berries, sugar, flour, spices, and lemon juice, and then pour into the rolled out pie crust. Place the top crust over the filling and crimp edges.
Bake the pie for 50 minutes to an hour, until the fruit is bubbly.
Eat whenever you want (the original recipe wanted us to wait 4 hours? Nonsense!). It will be delicious no matter what.
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| my makeshift rolling pin. |
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the little sprigs of green peeking out in the previous photo are the delightfully whimsical tendrils of our rosemary plant.
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| oh, so perfectly drippy. |
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