Hap-pie Birthday to us! Hap-pie Birthday to us! That’s right, Friday was cookplantmeditate’s first birthday! Thank you to all who have read, followed, liked, tweeted, facebooked, googled, yahoo’d, pinterested, reposted, emailed and just generally supported us. Thank you! Thank you! Thank you! Cheers to another year!
And just how did we celebrate our first birthday? With pie! Today we started by baking some pie. Today’s pie is what we like to call our Black and Blue Pie – a blend of fresh blackberries and blueberries. We hope you enjoy it as much as we did!
Black and Blue Pie
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
½ cup sugar
½ cup flour
pinch of salt
pinch of cinnamon
squeeze of lemon
Toss together berries and sugar in a bowl. Let rest on counter until berries are room temperature and become nice and juicy. Thoroughly stir in all other ingredients and set aside at room temperature.
2 ½ cups flour (chilled, if possible), plus some for rolling out
½ teaspoon salt
2 sticks (1 cup), chilled, unsalted butter, cut into pieces
6-8 teaspoons ice water
Combine flour and salt together, then cut in ¾ cup (12 tablespoons) butter until incorporated, but pieces of butter remain. Check this out – here is a photo of how it should look – notice the little flat looking “wafers” of butter? Stop mixing!
Next, add in water, a tablespoon at a time just until dough starts to hold together well when pressed together with your fingers. Stop mixing! Collect all the dough into a ball, flatten the ball, wrap in plastic wrap and put in the refrigerator for at least one hour.
When fully chilled, on a lightly floured board, roll dough out to around ¼ inch thick. Using a vegetable peeler or sharp knife, cut the remaining ½ stick chilled butter into very thin pieces and place on dough, covering evenly. Starting at one end and working your way to the other, roll up the buttered dough into a log and cut in half. Rewrap each log in plastic wrap and return to the refrigerator to rest another hour. Look at those swirling layers of butter!
Preheat oven to 425 degrees. Roll out one layer of crust to desired thickness and line a 9” pie pan or plate. Cut edges of dough to 1 inch from edge of pie pan and crimp edges. Refrigerate for 20 minutes (this will help prevent blind baking “shrinkage”). Line crust with tin foil and secure with pie weights or dried beans. Note: Do not cook beans for eating after use – they will taste like burned beans – trust me on this.
Bake crust in oven for 15 minutes, remove from oven, remove tin foil and beans (which can be saved for this same purpose). Let crust rest 5 minutes. Meanwhile, roll out the top crust to desired thickness. Fill bottom crust with pie filling. Top with top crust, trim top crust and crimp with your fingers around the edges. The top crust should be folded under into the bottom crust. Using a sharp knife, cut several vent holes in top crust and return pie to the oven. Bake around 40 minutes (depending on filling) or until the filling starts bubbling out of the vent holes in the top of the pie. Do you like a little shine on your pie crust? Brush the pie crust during baking with a little milk or egg wash. Let pie cool for as long as possible before serving so that filling has time to set up and crust has time to rest.
Today, after we took our pie out of the oven, we went to our favorite pizza pie place and usual meeting spot, Napoli Pizza in Vallejo while our black and blue pie rested and cooled back at home. We had to have their Pizza Bianca – a delicious blend of Mozzarella, Ricotta, Parmigiano, and Feta cheeses. It was awesome! And is just as good left over!
With our bellies full and smiles on our faces, we returned home to our Black and Blue pie. It was still warm!
Hap-pie Birthday to us indeed!
Amelia and Trish