Ever eaten a mulberry before? Me neither, until this recipe. Recently, I was gifted a GIANT bowl of mulberries. You can’t get mulberries from a store, they have to be lovingly picked from a mulberry tree. I wanted to get a pure taste of the mulberry pie flavors, so I planned on doing a basic berry pie recipe. I looked up online to see how I would prepare these little black berry jewels and the common answer was to pinch or cut all the tiny green stems off.
I decided I would just pinch off the stems, but 2 and a half reruns of “Friends” later, my hands were stained purple and my repeated pinching caused my thumbnail to break skin on my pointer finger. Not enough to bleed, but definitely enough to hurt. Take a slice of advice from me…cut the stems, don’t pinch!
The result was a delicious berry pie that wasn’t too sweet and even though it looked really “seedy”, I wasn’t picking them out of my teeth like I might with a raspberry pie per say.
And wait! How could I eat pie in the heatwave of the Northeast without ice cream?
1 double basic flaky crust
4 cups (2 lb.) mulberries
¾ cups (170 g.) sugar
¼ cup (75 g.) flour
3 tablespoons lemon juice
Preheat oven to 200c/400f. Roll out bottom crust, press into pan and let chill in the refrigerator.
Clean berries and snip the stems. Mix with sugar ,flour and lemon juice. Let sit for 15 minutes. Pour berries into the bottom crust.
Roll out remaining pie crust and either lay on top, cutting to vent or use cookie cutters to make shapes and decorate the top.
Bake for 15 minutes and then turn oven down to 175c/350f. Bake for another half hour, rotating halfway through or until top is nicely golden.
You ever have those moments where you realize that time is going by WAY TOO FAST? I cannot believe it is already July! I spent most of June across the pond, my 30th birthday/4th of July weekend in NYC, and now it is only a few short weeks before I get to meet a lot of my food bloggy friends in PA for the Big Summer Potluck 2: This Time We’re Going Sans Gluten.
In the blink of an eye, summer may be a memory so I’ll need to savor every moment of it….like this concoction of summer rhubarb, fresh strawberries, and delicate raspberries. Served a little bit warm…oooo child! Hold on, let me get you right up into that pie.
Can you smell the buttery crust and sweet berries? If only this was a scratch and sniff photo blog. Now THAT would be something.
Go swimming, catch fireflies, watch a sunset, have a water balloon fight, roast a marshmallow….and make sure to relish every delicious moment summer has to offer.
Oh! And an announcement! I will now be offering my pie recipes in both US customary and metric measurements. My UK friends said they loved my pies, but wished they could make them…and who am I to leave anybody out? Pie for all!
A basic flaky double pie crust
1 cup (227 g) rhubarb, chopped into small ¼" pieces
1 ½ cups (340g) fresh strawberries, quartered
1 ½ cups (340g) fresh raspberries
½ cup (113g) sugar
½ tsp cinnamon
3 tbsp corn starch (If you like a runnier filling, you can reduce to 2)
Preheat the oven to 425 degrees Fahrenheit (215 degrees Celsius). Blind bake the bottom crust for 15 minutes. Set aside to cool.
Lower oven heat to 375F (190C). In a small bowl, mix together the sugar, cinnamon, and corn starch. In a large bowl, gently combine the fruit and the dry ingredients. Dump the mixture into the bottom crust. Lattice the top crust over the top and crimp the edges.
Bake for 45-50 minutes, until the topping is golden and the fruit is bubbling at the edges.
AND WE’RE BACK! This week’s post comes from the lovely Jill at Home Sweet Hopkins. When she’s not working on her house, reading to meet her goal of 111 books in 2011 or loving on some Boston Terriers, she is taking us on all sorts of fun food adventures.
I presented the challenge of a No-Bake pie to blog about since summer has hit. Heat and humidity do not a happy baker make. Jill stepped right up to the challenge and I found myself drooling at the site of the photos.
Happy 4th of July!
Well, hello there, For Your Pies Only readers. I’m Jill and I have a confession to make. This simple, simple pie recipe was a huge challenge for me. When I bake, I do like to make everything from scratch. The problem is, I hate baking anything that requires the use of my rolling pin. The dough always comes out either too dry or too wet to roll out properly. I hate making pie crust because it always falls apart on me. My go-to when making a fruit dessert is to make a crumble or buckle, not a pie.
This time, I decided I was up for the challenge. After many tries, I made a pie crust that turned out great. You would think that the filling would be the easy part after that, right? Nope. The pie filling is so very easy and yet the first time I made it, I failed. Whomp whomp. I ended up with blueberry soup in a pie crust. Sounds…delicious? I tweaked the recipe a little bit, made sure i used fresh blueberries instead of frozen and I ended up with this perfect 4th of July treat. Take a tip from me:
Blueberry No-Bake Pie
2 cups fresh blueberries
1 cup sugar
2 tablespoons corn starch
½ cup water
1 prepared pie crust (you can buy it, we won’t tell)
Homemade Whipped Cream Ingredients (optional, but really…who’d go without it?)