This summer has been perfect for lazy days down at Cape Cod. The smell of salt air, bike rides, fresh seafood, ice cream cones and sand between your toes is the ultimate relaxation. There’s nothing quite like a New England summer.
Of course there’s pie too, so we went berry picking. Then, I came home and made this amazing summer berry pie.
During my break, I read a tweet from Hannah, lamenting the loss of involvement and passion that people once had with their food blogs. To be fair, there are a lot of people who still maintain and do incredible work on their blogs, but there is a big chunk of the blogging community that seem to have left their blogs behind.
Like once beautiful gardens left to languish unattended, there are a lot of blogs out there sitting dormant. I, too, have been guilty of putting the blog on the back burner (no pun intended). The question is, why?
Are the pressures of daily life too much? Has the need to keep up with myriad social media platforms taken over? I scanned my Twitter, Instagram and Pinterest feeds for something that would say, “it’s because this other platform is so much better” – but I didn’t find it.
Social media is nice but it’s not the same as the sense of place and person you get when reading a good blog and connecting with the global food community. (Not to mention the incredible recipes).
Leaving comments and preparing posts requires effort but when you consider the great people and meaningful relationships it builds, it’s a no brainer. And, it’s fun. We want to hear your stories, in your voice. Social media has it’s place but it isn’t the same.
I, for one, am ready to blog again. I gave the blog a new look which makes visiting here a lot more fun for me – almost like moving into a new place.
I decided to kick off my blogging revival with this pie because it was wonderful to make. I used a 7″ spring form pan instead of a pie pan and turned out this incredibly beautiful deep-dish pie. (Of course, a big scoop of vanilla ice cream works with it too.)
For those of you who have been neglecting your food blogs, pull up a chair, have a slice of pie and consider reviving your blog – even if it’s only once in a while. We miss you!
Summer Berry Pie
1 tsp (4 g) sugar
21/2 c (35g) all-purpose flour
17 tbs (235 g) unsalted butter
3 tsp (15 g) cider vinegar
2-3 tbs (approximately 35-40 g) cold water
In the bowl of a food processor fitted with a large cutting blade, add the sugar, flour and butter and pulse until the mixture forms pea-sized pieces. Add the cider vinegar and the 1/2 of the cold water and pulse until the dough comes together ( adding additional water as needed.) Do not overwork the dough. Remove the dough and form it into two flat disks. Wrap one disk in plastic wrap and refrigerate.
Roll out the remaining disk of dough and use it to line a 7″ spring form pan, or any other pan/pie plate you wish to use. Cover with plastic wrap and chill for at least 30 minutes. In the meantime, heat the over to 425 degrees (218 c).
After 30 minutes, remove the spring form pan from the refrigerator. Dock the bottom crust with a fork, line with parchment and fill with pie weights. Bake 8-10 minutes or just until the bottom sets slightly. You don’t need to do this if you’re using a traditional pie plate, only if you’re making a tall pie, like I did.
Roll out the remaining disk of dough and cut into 1″ strips. Add the berry filling (below). Create a lattice pie crust top (how-to video) and bake at 425 for 15 minutes. Then, reduce the oven heat to 375 degrees (190 c) and bake for another 20-25 minutes or until the pie is golden and the berry juices begin to bubble.
3 cups (300g) of fresh blueberries, rinsed and gently dried
1 cup of fresh raspberries (75-100 g), rinsed and gently dried
1/2 cup (105 g) sugar or more to taste – the amount you use will depend upon the sweetness of the berries
1 tbs (6-g) organic cornstarch
Mix the sugar and the cornstarch together. Toss the mixture with the berries.