Who doesn’t love pie? There is something comforting and soothing about making pie. The methodical rolling out of the pie crust, the frustrations of daily life easing every time you put your weight into the rolling pin as you turn and re arrange your pie crust is very comforting to me- and of course the ultimate reward is sitting down and savoring a warm slice with a glass of cold milk. The rain was falling the morning I made this pie, and I had the window screens open letting in the morning breeze. The simple pleasures and joys of life are so important, so if that means making pie for your loved ones or maybe just lazing around a rainy Sunday morning sipping coffee- remember to take the time and find your joy.
I always make extra pie crusts and store them in the freezer. I highly encourage this practice of squirreling away pie crusts in your freezer to save time. Every time I make crust- I make a double batch and save the extra crust. Another tip I like to give is write the measurements down for pie crust on a little card or sticky note and secure it to the inside of your cupboard. Once you’ve made the pie crust and you have the technique down you will memorize the ingredients and method. See my recipe for fearless pie crust.
yield: one standard 9 inch pie
one recipe of my fearless pie crust
5-6 cups fresh berries or (24 oz. defrosted and drained frozen berries)
1 Cup sugar
3 Tbsp. instant (also known as quick-cooking) tapioca
1/2 tsp. cinnamon
1 tsp. lemon zest
1 tsp. fresh lemon juice
1/4 tsp. pure almond extract
1. Note: before rolling out pie crusts allow pie crust to rest for at least 30 minutes before rolling; this ensures that the crust does not shrink and is also easier to roll out. If making a standard pie top and not lattice make sure to pierce the top of pie crust a few times to allow steam to escape. Prepare one half pie crust in a 9 inch pie plate and set aside.
2. To prepare filling: In a bowl toss all ingredients gently until well coated and pour evenly in prepared pie crust. Dot with filling with about 1 tablespoon of unsalted butter. Top filling with second pie crust and crimp as desired. Brush pie crust with milk, heavy cream, or half and half (whatever you have on hand), and sprinkle granulated sugar, raw sugar or coarse sugar over top of pie. Chill prepared pie for 30-40 minutes before baking.
3. Bake pie at 400° F for 30 minutes, then decrease oven to 350° F and cover edges of pie with a pie shield or tinfoil until crust has browned and filling is bubbly. Remove pie and allow to cool over a wire rack.