Welcome to Ambitious Kitchen.
I’m so delighted you are here. I feel like squealing like a little piggy. Is that weird? Probably. But it’s just me, you’ll get used to it.
Hold on… I have to switch my Pandora station.
…Okay, Louie Armstrong was playing. Who put that on? I write to Adele and Florence and the Machine, not Louie Armstrong with his giant saxophone. It’s official, Pandora’s gone crazy.
But apparently I’ve gone crazy too. Crazy in thoughts. Overwhelming myself with what I want to accomplish. Putting to do lists everywhere. Throwing clothes around my room. Missing episodes of Project Runway. You know the big things in life.
But really I was thinking about how short life is. Each chapter ends as soon as it begins. I literally blinked my eyes and college flew by. That happens to everyone though right?
You get dropped off on campus by your parents then… you cry, you party, you sleep in, you get an internship, you balance, you eat a lot of ramen, you gain 10 pounds, you learn right from wrong, you balance again, you struggle, you live, you laugh, you find love, you meet heartbreak, you find meaning, you find your best friends, you find you.
I swear that happens in a moment. A small little flash that is taken for granted most of the time. I thought about how I don’t want to take anything for granted. Ever.
Then I thought about pies. Ohhh pies. Sweet summer pies. Dutch and laced. Sugar crumbled and those topped with meringue. Blueberry, peach, raspberry, strawberry. All those summer fruits in that buttery flaky golden brown crust. Never take pie for granted. It’s good for the soul.
I used to be afraid of pies. Probably because I couldn’t have one slice. Pie was an enemy. The best tasting, most delightful soul soothing enemy.
I used to scream “Screw you pie. Screw you for making me eat 3 slices!” I would always take it back. I love pie. And I always will.
If you can’t stop at one slice here are some suggestions: Bring it to the neighbors, they’ll invite you over for cocktails more often. Bring it to your boyfriends, his friends will love you and he might too. Bring it to your parents, they’ll be impressed. Or you can bring it to work and watch other people look at you like you are the next Betty Crocker. Just sayin.
Making homemade pie crust is sort of an art. A scary art that will piss you off and haunt your dreams. Just kidding, it’s just something you learn as you go. Kinda like life, you learn as you go.
So don’t buy the Pillsbury boring crust from the store. For heaven’s sake please don’t buy it. I’m begging you.
Make this pie. While your making it, think about what you’re taking for granted. What are you thankful for?
Of course, you’ll be thankful for the pie when it comes out of the oven. You’ll bask in pie glory. Sweet heavenly pie glory. You can do it. I know you can.
After all, It’s the summer of pies. The summer of baking. The summer of love. Don’t ya think?
- For Double Crust Pie Dough:
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 3/4 teaspoon salt
- 2 sticks of very cold, unsalted butter, cut into tiny pieces
- 1/2 teaspoon of fresh lemon juice
- 5 tablespoons ice water
- ½ teaspoon of cinnamon
- For the filling:
- 1 pint of blueberries
- 1 1/2 cups stemmed and pitted cherries, chopped
- 3 medium ripe peaches, sliced
- ¾ cup granulated sugar
- 3 tablespoons flour
- 1 tablespoon fresh lemon juice
- 1/2 tsp of vanilla extract
- To make the crust: In a large mixing bowl stir together flour, sugar, and salt. Place in food processor or pastry blender and add the butter. Pulse several times until small peas form. Add lemon juice. Next add 2 tablespoons of ice water to start. Work dough so that it forms a mass. Add remaining ice water if necessary. You don’t want the dough too sticky, but in a large ball.
- Coat your hands in flour and separate the dough into two round balls. Wrap in plastic wrap and put in the fridge for about 30 minutes.
- In a separate mixing bowl, stir together blueberries, cherries, peaches, sugar, lemon juice, vanilla, and flour until well mixed.
- Preheat oven to 400 degrees F.
- After 30 minutes, remove one dough ball from fridge and roll out using a flour coated rolling pin. You will have to work at this. You want the dough very thin and flat. Next carefully place the rolled out dough into a 9 inch pie pan. Fill with your fruit mixture. Take your remaining dough ball out of the fridge and roll out. Cut out roughly 10, 1-inch thick strips. Weave over fruit mixture, then trim off edges and make your pie crust pretty, if desired.
- You can brush edges with melted butter or egg wash and then sprinkle with sugar.
- Take foil and wrap around the edges of the pie crust so they do not burn. Bake for 30 minutes. Remove foil and bake for an additional 30-40 minutes or until crust is golden brown to liking. Cool on a wire rack.