Karma's When I Feel Like It Blog

July 5, 2014

Quiet, Rainy 4th

Filed under: 66 Days of Summer — Karma @ 9:31 am
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As I think it was for most of the east coast, the 4th of July (Day 15 of my 66 days), was a rainy day. Something about rain seems to bring a sense of calmness. We moved around the house quietly and kept things low key. It was also a perfect day to bring back a recipe I hadn’t made for several years: mixed berry pie.

4th of July pie

It is not easy to get the “perfect” timing for all the berries being their freshest and most local! Strawberries are the first to arrive here -usually around Father’s Day and petering out around the 4th of July. My raspberries usually start to get going at the beginning of July. Local blueberries seem to appear mid-July. I decided to go for this pie yesterday because I had what might be my last batch of local strawberries and the blueberries were from New Jersey – not so very far geographically! Plus this pie just happens to be red, white and blue!

Slice of pie
Yum!

July 5, 2011

Mixed Berry Pie

Filed under: Recipes — Karma @ 10:29 am
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Fresh raspberries

Remember all the strawberries Sarah and I picked last week?  The raspberries in my backyard have been ripening too.  Sarah goes outside faithfully each day and picks about this amount of berries at a time.  I started to wonder about what I could make with them.  Serendipitously, I received an email from Fine Cooking Magazine with a wonderful looking pie recipe and, on Twitter, I started noticing the hashtag #pieday popping up with some of the folks I follow.  Turns out it is also an event on Facebook. Today, July 5th, is #pieday.   I made this lovely recipe on Saturday, with a small adjustment. 

Click here to see Fine Cooking’s recipe.  The weather has been warm and wonderful (pretty much) here for the last few days.  I really wanted to make this pie, but I really didn’t want to roll out pie crust.  The rest of the recipe seemed simple and straightforward, so I looked for a short cut.  I noticed it was calling for a shortbread pastry recipe for the crust.  I thought, what about a shortbread cookie recipe?  I was thinking about a nice, easy, crumb recipe that you just press into the pie pan.  I found that here.  This worked fine BUT it was more buttery than I expected and it didn’t fill the whole pie pan.  Because of the butter content, it sort of melted down the side of the pan and formed a big cookie at the bottom of the pie plate…
cookie pie crust

…which isn’t necessarily a bad thing.

Next, the fresh raspberries are sprinkled on top of the baked crust:
filling the pie crust

Blueberries get cooked with sugar and cornstarch to form a deep purple goo:

 hot berry pie filling

…and the strawberries are tossed in at the end.  Pour the hot berry goo on top of the raspberries in the pie crust:
pie filling

and refrigerate for 4 hours.  Final step is topping with whipped cream (yes, I whipped my own this time Scott) and sprinkling with berries:
finished pie

It was delicious and a perfect red, white and blue, Fourth of July weekend treat.