Berry Pie, its always in season!

I know its not the season for this pie… But we have to do what we want, because life is short!

If I had to pick my absolute favorite kind of cooking I would say baking a pie. And if I had to pick my favorite pie to make I’d say Mixed Berry Pie. There are tons of recipes out there that are a variation of this pie but this recipe is mine. Out of trial and reassessing this is what turns out the best in my opinion. I hope you enjoy making it as much as I do!!

  1. Place half of pastry on wax paper

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2. Press down to start flattening pastry

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3. Roll out pastry to about 12 inch circle

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4. Pull off top layer of wax paper

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5. Transfer pastry to empty pie pan

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6. Roll out top pastry and using a knife, or a rolling cutter, cut pastry into strips

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7. Fill lined dish with fruit filling and weave top pastry

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8. Seal top and bottom pastry by pressing down edges with thumb

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Spring Berry Pie

Filling;

1 cup quartered strawberries

1 cup raspberries

1 cup blue berries

1 cup blackberries

¼ cup granulated sugar

2 tablespoons cornstarch

dash of cinnamon

dash of nutmeg

1 tablespoon lemon zest

Mix all together in a medium bowl and let sit for about 20 minutes.

Pie pastry:

2/3 cup pluse 2 tablespoons shortening

2 cups flour

1 teaspoon salt

4 to 5 tablespoons cold water

Preheat oven to 350 degrees F. Roll out top and bottom pie pasties. Line pie pan with on pastry and fill with fruit filling. Lay top pastry over top the fruit. Seal top and bottom pastries along side of pie pan with thumb. Cut 4-8 vent in the top pastry.

Mix together all ingredients with your hands. Start with 4 tablespoons of cold water and if dry add 5th tablespoon. Split dough in half. To avoid the messy flour situation roll crust in between two pieces of wax paper to a 12-inch circle. (If paper slides wet the counter top just slightly)

Transfer pastry to pie pan and pour the filling into the pan. Roll out the second half of the pastry. Place pastry on top and fold top pastry under access bottom pastry. Seal fold with thumbs. Cut 4-8 vent in the top pastry. Cover top of pie with tin foil, and place in hot oven. Bake 30 min or until filling is boiling. Remove tin foil and bake an additional 20 minutes or until crust is golden brown.

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Whats your favorite thing to cook!?

Peach [Green Tea] Pie

 

As the month of August comes to an end so does peach season in the south. Before the last of the peaches were gone I got some fresh ones from the Farmers Market.

This weekend was so much hotter than expected… and peach green tea was sounding super refreshing! Then I had the idea of peach pie with green tea in the crust! So here is my little experiment that turned out amazing!!!

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Peach pie with Green Tea crust

Crust:

2/3 cu plus 2 Tbs shortening

2 cups flour

1 tsp salt

1 individual bag of green tea (I used Twinings Green Tea with Jasmine!)

4 to 5 Tbs cold water (tip put ice cubes in the water ahead of time)

Mix all ingredients with a pastry blender or fork. Or if you’re like me just get elbows deep in it! Mixing with your hands lets you feel the pastry and will avoid over working it. Over worked the pastry makes a tough crust…

Split pastry in half and refrigerate while you mix up the filling. Once pastry is cooled roll out your pastry to fit a 9-inch pie pan. My pie has a full top pastry with vents, this pie will also do wonderful with a lattice top.

Filling:

2/3 cup sugar

2 Tbs corn starch

¼ tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp lemon juice

6 medium peaches peeled and sliced

1 Tbs cold butter

Put everything except the butter in a mixing bowl and mix! Pour into bottom piecrust. Before placing the top crust, put small slices of cold butter around top of filling.

Bake at 425 degrees F for 40 min or until filling is boiling and crust is starting to brown.

Top with homemade whipped cream!!

Whipped Cream:

1 ½ cup heavy cream

4 big Tbs confectioners sugar

½ tsp vanilla extract

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Rich Chocolate [Brownies]

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The further into the semester I get the more I want to be in the kitchen. Making food is my escape, and I can’t say it’s good for my weight but its good for my inner peace!

 

Last night I had a yearning for an adventure in the kitchen so I decided to make brownies and not from the box! I remembered these amazing sounding brownie recipes from the second chance café novel I read last year. Unfortunately they called for more chocolate chips than I had so I had to try something else. I looked online and found a recipe for rich chocolate brownies with a coffee frosting what were made with cocoa powder!

 

The Frosting gave me a little bit of trouble. I think my water wasn’t hot enough and I might have taken too long adding the confectioners sugar so it wasn’t as smooth as I’d hopped. With a little heat the icing softened enough to spread and I made it work!

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recipe

They are most definitely rich but they turned out great!

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