I’m really pleased to be sharing this pie recipe with you. There’s nothing better than pie, as previously stated, and I don’t feel like I get to eat it often enough. I think that now that Crumbs has (finally) gone under, people realize that the era of the cupcake is over. I am not a cupcake fan. They are hard to eat, and the size of the small cakes make for a potentially dry dessert. Don’t get me started on the frosting situation. There’s either an insane amount on top, making the cupcake impossible to eat, or it’s overly sweet. Sure, I have had the occasional delicious cupcake, but I’d probably pick almost any other dessert before going for a cupcake. Pie, on the other hand, is the dessert of the gods. The buttery, flaky crust, the sweet, curd-like fruit filling, and the must-have topping, be it ice cream, whipped cream or marshmallow fluff, is irresistible in every single way. Even when Kramer and I were in Montreal, having stuffed ourselves with foie gras and blood sausage, we still found room for a slice of heavenly lemon meringue pie. I think because pie involves a little bit of kneading, a little bit of waiting, and a little bit of rolling out dough, people make it less – it definitely takes longer to make than a sheet cake or something like that (for me, anyway – I am not a decorator). Maybe I wouldn’t feel so strongly about pie if I saw it as often as I saw a cupcake or a chocolate chip cookie, but we’ll never know because I don’t live in a fantasy world full of different kinds of pie. More specifically, this fantasy world would be filled with berry pies.
I adore this blueberry and blackberry pie. It’s filled with my two favorite summer berries. This time of year, they are plump, juicy and perfectly ripe. Just a touch of cinnamon, a little lemon zest and juice, and a bit of flour or cornstarch to hold it all together transforms a bowl of fruit into a seasonal dessert. Remember those pie cookies I shared with you? Luckily, this pie crust recipe makes a ton of dough, so you’ll be able to make this beautiful pie and a big plate of pie crust cookies, making you the surefire dessert king or queen of the day. I brought this pie to a World Cup party a few weekends ago, and only a small sliver remained in the dish by the end, which was of course picked apart by wandering fingers as people passed to and from the kitchen. I brushed the top of the pie with a quick egg wash, and sprinkled a healthy amount of sanding sugar over the top – this makes for the most crunchy, sparkly crust and believe me, nobody will be able to say no to a slice when they see it.
So, yes, I loved this pie, and I hope to make it or something like it again soon, but I’m also looking forward to more pies and what is to come this weekend. We are having a happy hour at work tonight, which is going to be a good time. I’ve made chocolate chip cookies with chocolate covered pretzels for the office, as well as some spicy guacamole for our guac station (a key element to any happy hour). After the happy hour, I’m determined to have enough energy to meet up with a friend for drinks at Tradesman, which is near my apartment so I’ll probably feel good just knowing that my bed is close by. On Saturday, I’m planning a picnic on Governors Island. I’m hoping a lot of people come! If you know me and want to stop by and you’re reading this, please let me know! I’ll send details. I’m going to get lots of charcuterie, spread out my picnic blanket, throw on some music and enjoy the sunshine. The weather is supposed to be perfect, so I’m hoping that is still the case by Saturday. On Sunday, one of my good friends is having her baby shower – I can’t believe she’s due in just a couple of months! Time flies. I of course got her something Star Wars related. Babies really can’t have enough Star Wars stuff – they must be indoctrinated early on. My friend will thank me later, I’m sure.