The recipe for this pie is approximate since I kind of threw it together with a wish and a prayer.
Looking back over posts from the past I’ve come to conclude a few things: 1) I’m not entirely insane as I once was (something I’m proud of) and 2) I’ve been so focused on challenging myself with strange and eccentric pies that I’ve neglected the challenge of baking more basic, traditional fare. The honey and whiskey soaked blackberry pie got me thinking; just because something is simple doesn’t mean it can’t be elegant in its own right.
I’ve heard it called berry medley pie before, but I like the idea that “triple berry” or “three berry” tells you exactly what it is. There are three berries here and a simple, wholesome logic tells you that the holy trinity of berries must be your standard blue, black, and rasp. Sure, “three berry” could include any number of other berries: goose, elder, mull, cran, straw. Hell, avocados are berries, apparently. But strawberries have their own echelon in pie baking and the farther you range out into obscure berries the more niche the pie becomes.
So, in the spirit of simplicity, blackberries, blueberries, and raspberries are going to be our triumvirate. Recipe after the jump.
The pie you are about to witness is possibly the best pie I’ve ever invented. If not in design, than at least in execution. And I remembered to write down the recipe.
I started with the blackberries as the base of this pie. I’ve been wanting to give berry pies another crack and blackberries are really understated in their sweetness.
From there I began building up ways to compliment the blackberries.
(“Hey blackberries, you lookin’ foin fo realz tho.”)
Fans of Pushing Daisies will recognize this pie! I’m rewatching the series for just about the millionth time and every time I do I wonder: is pear pie with Gruyere cheese baked into the crust actually good? Or did Bryan Fuller just want to make clever cheese rhymes with his fictional pies? This time around it was just too much for me to take, I had to know for sure.
The facts were these…
Per usual I’m going to withhold the actual recipe for this pieminister pie because I still occasionally get a squeamish about copyright. But I modified a lot of the ingredients (mostly because the specificity of the ingredients hinges on a lot of ingredients that or more prevalent in Britain), so I’m including the list of what I put into this pie:
Nothing quite like an Arizona sunset reflected in the smooth, pristine surface of a lemon curd tart.
This is actually a rebake of a pie/tart I made my freshman year of college when this blog was in its infancy. When I made the switch over from blogger to tumblr it didn’t make the switch. I can’t remember why now.
I’m currently visiting my grandparents in Arizona where lemons are in season in a big way. One of their neighbors brought over a whole bag of lemons from her lemon tree! And since I’ve been looking for an excuse to show off my baking skills to my grandma (who is an amazing cook), I thought I’d take another crack at this pie. It was a bit like playing telephone since I was following the directions from my own blog and I made some changes the first time (I really hope I’ve gotten better at writing out my recipes, that was a bitch to slog through).
So here goes:
Happy Day After Pi Day everyone! I hope you all celebrated by getting appropriately pie-faced.
After I made the earl grey tart a while back I started thinking of other teas I’d really like to taste in a chocolate ganache filling since I’m absolutely addicted to tea. Chai lattes are my cold day jam and since March in NYC can’t decide whether it wants to be a lion or a lamb (inadvertent rhyme!) I thought I’d hit that flavor up for a pie. For Pi Day sharing and convenience (and because I knew you only want a shallow little bit of ganache in the middle anyway) I made them into cup pies.