It’s been awhile since I shared some food porn, but today’s food porn is quite magnificent (if I do say so myself).
Today I made a pie. From scratch. I even made the crust from scratch. I have mad skillz.
How did I make the pie? Well, I searched the Internets for some recipes — which I sort of followed.
- 2 3/4 cups sifted all-purpose flour
- 1 teaspoon salt
- 1/2 cup vegetable oil (I used 1/4 cup vegetable oil and 1/4 cup grapeseed oil)
- 1/2 cup milk
Sift flour into bowl, add salt. Pour milk and oil into one measuring cup – do not stir – and add all at once to flour. Stir until mixed and separate into two flat balls. Refrigerate for 15-20 min. Roll out on lightly floured surface.
I took much liberty in following this recipe: Bridgid’s Blackberry Pie Recipe from Allrecipes.com:
- 2-3 cups fresh blackberries
- 1 cup fresh blueberries
- 1.5-2 cups fresh strawberries, sliced
- 1 1/2 cups white sugar
- 3/4 – 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons butter melted
I put about 2 cups of blackberries, 1/4 cup blueberries and 1 cup strawberries and pureed them using the Magic Bullet. I added the puree to a saucepan with the melted butter. Then I added 1 cup of sugar, 1/2 cup flour and the salt to the pan. I let the sauce get to a slight boil and turned off the heat. In a separate bowl, I mixed the rest of the berries, sugar and flour. I slowly added the sauce mix to the bowl. Then I poured the mixture into the pie pan and baked for 55-60 minutes at 350F.
I ended up with extra filling, so I made some mini tarts:
I had a bit more of the filling left, so I stuck it in the freezer. You never know when you might need some pie filling. 😉
Obviously, I don’t like to measure when I cook. I’m more of a stream of consciousness cook/baker. I go with the flow and make modifications along the way. MMMMMmmmmMMMMM Can’t wait to eat it all!