I don’t know about anyone else here in the Midwest, but this summer’s hot, sticky, cut-with-a-knife humidity has basically rendered me useless everywhere except my basement! It’s. So. Hot.
This last Sunday we didn’t have any plans for the afternoon, so our family went blackberry picking our church community garden.
We filled a wicker basket so heavy neither of my kids could carry it! When we got home and washed everything up, we discovered that we had picked almost a gallon (!) of blackberries!
“Do you know what we have to do now?” I asked my five-year-old.
She looked at me quizzically, and asked, “What?”
“We have to make berry pie!”
This, of course, was greeted with much five-year-old whooping and hollering and feet-stamping. The baby just screamed with joy because he just wanted to join in the excitement.
After the kids went to bed, I set to work making the pie crusts so we could bake early in the morning. (This 90+* weather is killing my baking vibes!)
And this morning, as promised, we dug out the gallon tub full of blackberries and cartons of strawberries from the fridge ready to get our hands juicy and sugary. The kids were ALL about stirring the berry mixture and pressing down the crust into the pan. Also, licking ALL the spoons. We even made a tiny strawberry to go on top of the pie at the end. What a sweet memory!
Even though this crust melts in your mouth and the berry filling could be eaten by the spoonful, the best part of this entire recipe creation was picking the berries with my family. We hope you enjoy this pie as much as we did!
Strawberry Blackberry Pie
2 c. gluten free all purpose flour
¾ tsp. salt
½ c. butter or margarine
4-5 Tbsp. cold water
½ c. granulated white sugar
1 ½ c. fresh blackberries
1 ½ c. fresh, roughly chopped strawberries
1 tsp. lemon juice
dash of cinnamon
Prior to Baking Day:
Make the crusts! Whisk together the flour and salt. Add the butter and cut in with a pastry cutter or fork. Add the cold water and stir gently until just combined. Using your hands, divide the dough into two equal parts. Roll each lump of dough into a tight ball. Add more cold water if necessary. Wrap each ball of dough in plastic food wrap and refrigerate to chill overnight.
Ready to Bake!
Preheat the oven to 350* F. Press one of the balls of chilled pie dough into an 8 in. pie pan. No need to grease. J
Pre-bake the crust for 7-10 minutes.
Combine the berries, sugar, lemon juice and cinnamon and stir with a rubber spatula until all combined.
Pour the berry mixture into the pan over the pre-baked crust. Top the berries with a dough design of your choice, using the remaining ball of pie dough! My daughter decided to cut circles and decorate them with a fork. I helped her make the berry in the middle!
Bake for 45 minutes, or until crust is golden brown. We added some raw sugar on top for an extra sweet crunch and sparkle.
Is this pie worthy of a Better Homes and Gardens photo-shoot? Probably not. But I can assure you that the bursting summer flavors and buttery crust are just as sweet as the memories that go with making it.
Enjoy with ice cream on one of these hot, summer-sweet days!
I promise I didn’t originally plan for this post to come out the week after Thanksgiving…but it is fitting, isn’t it? 😉
Stuff can so easily accumulate and clutter.
But this post isn’t about capsule wardrobes, donating to charity or living simply (all good things, though). It’s about continuously choosing joy while decluttering our minds and homes – with God’s love, through God’s love, for the love of our families.
Happy First Week of Fall, everyone!