So here I am, finally blogging. I’m quite grateful to everyone that encouraged me to share my travels, projects, and things that inspire me. To all those who encouraged me, it should come as no surprise that some of my most inspired moments have come from my kitchen during some of my most inspiring kitchen convos.
I’m unashamedly a Daddy’s girl and although he passed away nearly three years ago I still consider myself so. My best kitchen chats were with my Dad, my partner in wonderment. During an all-day gab session and recipe testing for berry pie with Dad (the namesake for the recipe) we hit a conundrum. Heaven. As I stirred, measured, and tasted we debated eternity. How big do you think it really is? Could everyone from every country from the beginning of time really fit in there? We came to the mind-spinning conclusion that it must be really, really big. Then I asked, “do you think we’ll have jobs in Heaven? What would you do?” He replied, “I’d probably keep doing the same.” “Construction?” I asked. “No. Cook and talk with you.”
We may not have solved our ambitious questions about eternity that day but we did make a damn good pie. Terry’s Berry Pie as it is now affectionately named. Whatever his job may be up in Heaven, whether fixing the pearly gates or mending a broken heart, I hope he’ll keep the oven warm for me. On this National Pi(e) Day I am certain of a few things: Pi, 3.14 that is, will infinitely continue, eternity will forge on and the love of pie will remain.
Terry’s Berry Pie
36 oz. berries fresh, frozen or combination of both (I used blueberries, blackberries, raspberries and strawberries; organic and frozen)
1 cup granulated sugar and a few pinches
Juice of 1 to 1 1/2 lemons
4 tablespoons corn starch
4 scant tablespoons water
1 package (two pieces of dough) of Pillsbury brand pie crust dough- found in the refrigerated case
In a medium saucepan on medium heat, add berries, setting aside about 1/2 cup blueberries. If frozen, allow berries to thaw over heat and natural juices to develop about 15 minutes. Once thawed, use potato masher to break up berries until desired consistency is achieved. Add remaining blueberries and leave whole. Add cup of sugar and lemon juice. Note: I like my filling on the tart side so I use the juice of 1 1/2 to 2 ripe lemons.
In a small bowl, mix cornstarch and one tablespoon of water at a time to create a “slurry.” Consistency should be a bit thinner than a paste. All four tablespoons of water may not be necessary. Add slurry to pot, increase heat to a light boil while stirring consistently. Once up to a light bubble, reduce heat and allow to thicken stirring occasionally for about 20 minutes. Remove from heat and set aside until cooled.
Preheat oven to 425 degrees. Remove both pieces of individually wrapped dough from box. Note: You can certainly make pie dough from scratch, however, we used Pillsbury the first time and felt no need to change it. Unroll one piece of dough and secure on the bottom of pie dish. Add filling until just below rim of dish. You can add the entire second piece of dough to make a fully crusted pie, do lattice work or any pattern you desire. Sprinkle remaining sugar on the top crust. Cover edges of pie with foil for the first 15 minutes of bake time to prevent over browning. Total bake time around 40 minutes. Filling should bubble slightly and crust should be golden brown.
This cuteness was going on in my living room while my pie was in the oven.
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