You know, pie is a pretty good stand-in for therapy.
I forget how much I really enjoy making it – for whatever reason, it’s not in my standard rotation of desserts, so I don’t make it often. Maybe because I do the fancy ones for auction and that is my pie for the year?! Ha.
Also I think because I have some weird holdover of thinking I can’t make pie dough… which isn’t true, but apparently is hard to shake. Sort of how I still think I’m bad at math, since I struggled with it so hard in elementary and middle school? Weird how that stuff sticks in your brain.
This pie actually looks quite a bit like the very first (I think?!) pie that I ever made. I used a star cookie cutter for that one too! I was in college, the crust was tough, I’d just started this blog and that was approximately a million years ago.
Anyway. I resolve to bring pie back into a more regular rotation. This is the all-butter crust I’ve come to love, made with whole wheat flour of course. I went the lazy (for me, anyway) route and used a cookie cutter for the top crust; normally I’d do something fancy and cut my own crust template but I needed a break. The whole state is on fire, the air quality is abysmally bad, and I’m mentally & physically tired; I’m working this weekend and I needed a lower maintenance dessert.
Plus, there’s something about pie that’s inherently comforting – anyone else feel that? I don’t really know why; there are other desserts I associate way more with family & growing up, but pie is just sort of its own category of homey. It’s also deceptively simple… all you really need is flour, butter and fruit.
My thoughts are with everyone who is affected by the horrible fires…. there really aren’t words to express it, but I love California and my heart is hurting for my state. Feels weird to be putting up something as normal as a blog post right now, but I guess a little enforced normalcy is good? Hopefully – I enjoy sharing food with you, virtually as always :)
I hope your weekend is treating you well, wherever you are! Sending love.
Peach & Blackberry Pie with Whole Wheat Crust
Summer pie at its finest. Barely sweetened, whole grain, refined sugar free. Perfect for dessert or breakfast or both. Yield: 1 9″ pie; double crust.
for the crust
2.5 c whole wheat pastry flour
1 scant tsp fine sea salt
8oz unsalted butter (2 sticks), cubed & cold
4-6 tbsp ice water
for the filling
5-6 peaches, sliced
1 c blackberries
1 c blueberries (or more blackberries)
1 tbsp maple
1/4 c whole wheat flour
1 tbsp tapioca starch
zest & juice of 1 lemon
In a large bowl, stir together all the filling ingredients. Let sit while you make the dough.
In a food processor (or by hand, but I actually love using the food processor for this dough; it comes together in a snap and keeps it from getting overworked), pulse together flour and salt. Add in cubed butter, and pulse until the mixture looks like coarse sand. Add in ice water – I start usually with four tbsp, then add a tbsp at a time until the dough comes together in a ball.
Turn it out onto a floured surface, divide it in half and and roll it out – I prefer to roll and then chill, since the dough is easier to work with that way. You’ll roll out a circle that’s slightly larger than the top of your pie plate, to make for crimping excess. Lay the dough into the dish, tucking the edge underneath and crimping it as desired. Do whatever you want with the top crust! Shapes, traditional top crust, lattice, whatever. Once the bottom crust is in, stick the whole dish into the freezer for 5-10 minutes while you roll out the top (helps prevent shrinking). No need to cover since it’s not in there very long.
Preheat the oven to 425, and bring out the chilled bottom crust. Pile in the fruit, lay on the top crust, and dot the fruit with butter. Brush the top crust with an egg wash and sprinkle with a little coconut sugar if you like (I like the color). Bake for 10 minute at 425, then lower the temp to 350 and bake another 35-40 minutes, until the crust is golden brown and the fruit is bubbly. Remove from the oven and let cool before slicing and serving.