Jonesing for Pie
Good Morning,
It's summer in New England. Have you noticed? Maybe we've mentioned it once or twice?
Near the top of my summertime "get it while the getting's good" list is always pie. Above, my nephews, now 15 years older, stare longingly at the treats our dear friend Cobrina made for my wife's and my wedding. No wedding cake. Wedding pie.
We're those people. Pie > cake. 7 days a week. (That doesn't mean we don't like cake. Just want to be very clear about that.)
As the baker in the household, I've been tasked with mastering pie dough but for years I've simply not been up to it. One big thing has changed, though: as I've gotten older, my sweet tooth has gone from a tiny, anemic little thing, hardly capable of piercing an overcooked potato to a full blown canine that craves just about any mixture of sugar, butter and flour.
More inspiration hit last week when we ate, in one sitting, an amazing blueberry pie with a crumble top from Rosemont Market and insanely rich vanilla ice cream from Dear Dairy, both from up this way in Portland.
So this is the summer. I'd LOVE to hear any of your pie dough making tips, tricks, witchcraft that will make my first efforts maybe, possibly, hopefully not be a complete disaster.
Armed with your guys' experience and an armful of cookbooks, I'll still be missing the other vital component.
Of course, the Fruits of the Week that are finally available. (FRUITS OF THE WEEK ARE FINALLY BACK!!!) Blueberries will be one of two fruits this coming cycle. We'll wait and see what else is popping at the farms but I'm hoping for some more berries. MIXED BERRY PIE IS IN MY FUTURE!
Photos of first successful pie outcome forthcoming. Maybe. Possibly. Hopefully.
Have a great weekend, all. We hope it's fruity as hell.
Joe, Erin and the Family Dinner Crew
