Freeform Strawberry Blueberry Pie

Hello Readers!

It’s summer, and summer at my house means PIE!

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I love pie – I personally think it’s better than cake. Well, when made the right way with fresh fruits, or in the case of rhubarb, veggies, anyway. I do make an exception for pumpkin pie.

Anyways, blueberries and strawberries have been rolling into the house, and I stumbled upon this delicious recipe in one of the Sunday paper inserts. The original recipe can be found here.

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I like that the pie crust is free form and doesn’t overwhelm the fruits, plus, the crust is made with lemon juice and lemon zest! This recipe could be easily modified to use other types of fruits or zests in the crust – so I predict many variations of it gracing my table this summer. It’s also quite small, so it’ll go fast!

Onward!

Delicious!

Delicious!

Start by making your pie crust. I used a food processor, but you could easily make the dough by hand with a pastry blender or a pair of forks.

In a measuring cup, combine lemon juice with enough ice water to make ¼ of a cup. Keep cold and set aside.

In a medium sized bowl, combine lemon zest, flour, and salt. Add in butter in small chunks and mix with a food processor or pastry blender until it resembles coarse meal with pea sized chunks. Drizzle the lemon water in and pulse or stir until the dough just comes together.

Form the dough into a flattened disk, wrap in plastic wrap, and chill for at least half an hour.

While the dough is chilling, preheat your oven to 450°F. Prepare an eight inch round baking pan by greasing and lining with parchment paper. Set aside.

In a large mixing bowl, combine strawberries and blueberries with 2 Tbsp each of flour and sugar. Toss to combine and set aside. You could also add in some additional lemon zest here.

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Once dough has chilled, roll it out into a twelve inch round. Place the dough gently into the baking pan, with edges going over the sides. Pour the berry mixture into the center of the soon-to-be crust, making sure to keep a two inch border around the edges.

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Fold the dough over the berries, pleating the edges to keep them inside. Brush dough with egg white, and sprinkle the entire pie with turbinado sugar.

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Place baking dish on a cookie sheet to prevent any leaks into the oven, and bake at 450° for 15 – 25 minutes, or until the crust is golden.

Serve warm or at room temperature. Add ice cream if you’d like and enjoy!

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Freeform Strawberry and Blueberry Pie

Ingredients:
For the Crust:

Juice and Zest of one Lemon

1 ½ c All Purpose Flour

½ tsp Salt

½ c (1 stick) Butter

For the Filling:

1 lb Strawberries, hulled and sliced into fourths

1 ½ pints Blueberries

2 Tbsp Sugar

2 Tbsp Flour

1 ½ Tbsp Turbinado Sugar

1 large Egg White

 

Procedure:

  1. Combine the lemon juice with enough ice water to make ¼ cup lemon water.
  2. In a large mixing bowl, or the bowl of a food processor, combine flour, salt, and lemon zest. Add in butter in small chunks and mix until pea sized lumps remain.
  3. Drizzle in lemon water and mix until dough just comes together.
  4. Scrape dough onto your work surface, form into a flattened disk, and wrap in plastic wrap. Chill for at least a half hour.
  5. Prepare an 8” round baking pan by greasing and lining with parchment paper. Set aside.
  6. In a large mixing bowl, combine remaining 2 Tbsp flour, 2 Tbsp Sugar, and fruit. Toss to combine.
  7. Place chilled dough on a floured surface and roll out into a 12” round. Transfer to baking pan.
  8. Pour berry mixture onto the pie dough, leaving a two inch border around the edges. Fold crust over berries, pleating to make sure the berries stay inside.
  9. Brush dough with egg white. Sprinkle turbinado sugar over dough and fruit.
  10. Place baking pan on a cookie sheet and bake at 450°F for 15 – 25 minutes, or until crust is golden.
  11. Serve hot or at room temperature, and enjoy!

 

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Brown Sugar Chocolate Chip Cookies

Hello Dear Readers!

Do you ever get a craving for sweets? I know I certainly do, especially after working a shift in the pool. Something about the chlorine and the kiddos might be triggering a need for sugar. Maybe? Probably not. I do have a sweet tooth, though. So, to combat these sugar cravings, I decided to make cookies! Counterproductive? Maybe. Delicious? Totally.

Yum!

Yum!

The recipe I used is by Amy McCoy of Tiny Farmhouse. I found the recipe in her gorgeous cookbook “Poor Girl Gourmet”, but more on that later. Definitely give her a look! I like her recipe because it makes a small but delicious batch of cookies – just what I was looking for.

I’ve made a few modifications to the recipe, including adding cloves and whole wheat flour. Oh, and more chocolate, too!

Lots of chocolate!

Lots of chocolate!

Start by combining your flours in a medium sized bowls. I substituted whole wheat flour for the last two tablespoons of all purpose flour in this recipe because I like whole wheat, but you can use just all purpose if you want.  Add in baking soda, salt, and cloves and set aside.

In a large mixing bowl, combine your butter and sugars. Turbinado sugar has a larger grain than regular granulated sugar, so the texture of the dough will be slightly grainer. Don’t worry though – the graininess disappears during baking and the flavor is amazing!

I cut the butter into tablespoons for easier integration.

I cut the butter into tablespoons for easier integration.

Turbinado Sugar

Turbinado Sugar

After the butter and sugars have become light and fluffy, add in your egg and vanilla. I find that vanilla is pretty forgiving, so you could add more in if you’d like.

Egg and vanilla

Egg and vanilla

Add in the flour mixture about a fourth cup at a time until well combined. I found that the dough was a little dry here, so I added in about a tablespoon of water to help it stick together. You could also use milk if you wanted to.

Now for the fun part! Add in the chocolate chips! I used half a bag of mini chocolate chips and half a bag of regular semi sweet chocolate chips, because that’s what I had laying around. You can use whatever type you want.

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Delicious!

Spoon onto your cookie sheets and bake at 350°F until golden brown. Mine took about 12 minutes.

If you are using two cookie sheets, make sure to rotate your pans halfway through.

About a Tablespoon's worth of dough

About a Tablespoon’s worth of dough

Allow to cool on cooling racks and enjoy!

 

Share and enjoy!

Share and enjoy!

Brown Sugar Chocolate Chip Cookies

1 c All Purpose Flour

2 Tbsp Whole Wheat Flour

½ tsp Baking Soda

½ tsp Salt

½ tsp Ground Cloves

8 Tbsp (1 Stick) Butter

½ c Turbinado Sugar (such as Sugar in the Raw)

½ c Brown Sugar, packed

1 large Egg

1 ½ tsp Vanilla Extract

½ bag Mini Chocolate Chips

½ bag Semi Sweet Chocolate Chips

 

Procedure:

  1. Preheat oven to 350°F.
  2. In a medium sized mixing bowl, combine flours, baking soda, salt, and cloves. Set aside.
  3. In a separate bowl, cream butter and sugars until light and fluffy. Add egg and vanilla extract to butter mixture, beat until well combined.
  1. Add the flour mixture into the butter mixture ¼ cup at a time, beating well and scraping the bowl in between until all the flour is mixed in. If necessary, add a small amount of water or milk if the dough is too dry.
  2. Add in the chocolate chips and stir to combine.
  3. Spoon the dough out onto two cookie sheets. Dough balls should contain about ¾ of a tablespoon of dough.
  4. Bake for 10 – 12 minutes, switching the top sheet to the bottom and the bottom sheet to the top halfway through. Cookies are done when golden brown.
  5. Remove from oven and allow to cool for a few minutes, then transfer to cooling racks.
  6. Enjoy!