Yesterday, my chief accomplishment was making a Blue-Rasp-bery Pie. Not a "Blue Raspberry" pie mind you, as we know blue raspberries only exist in the world of slush puppies, slurpees and the like. A fellow baking enthusiast I used to know, once told me he had made a baked raspberry pie, and it was a disappointment. The filling became a seedy mess. James Beard recommends making glazed berry pies (in which the berries are not baked) when using raspberries and strawberries, and even blueberries. I have to "go ahead and sort of... disagree" (tm Office Space) with him on blueberries. I think baked blueberry pie is food of the gods.Yesterday, I decided to make a blueberry pie, and then decided to also use some raspberries. Although I have trouble making it, my piecrust always seems to taste good and have a nice texture. I like to make crusts with butter, but since Sweetie is vegan, I made the crust with Earth Balance. Then I cleaned, dried and dumped into the crust one box of blueberries and sprinkled it with Florida crystals and flour, and proceeded with a box of raspberries, another box of blueberries and then another box of raspberries. I baked it 15 minutes at 425 degrees and additional 40 minutes at 350 degrees. And it came out great! My friend Writer came over and had some and said it was delicious and Sweetie and I each had two pieces. Blue-Rasp-berry Pie is destined to be a summer tradition!Labels: food posted by Miss Rachel 7/14/2007 09:29:00 AM . . .
Labels: food
Subscribe toPosts [Atom]
