Oh what a long way I've come. Because I've discovered it's not how fancy the recipe is, but the quality of the products you put into it. And the real secret? The fewer ingredients, the better your food can be.
Talk about full circle huh?
And that leads us to this...
Polka Dot Pie, made with fresh strawberries, and blueberries and blackberries frozen from last summer's harvest. I have to tell you something. I've kind of stopped using recipes when it comes to making pie.
Gasp.
Because they are simple. And the key to good pie is simplicity, and really good, fresh product. I've been using local butter from an Oregon dairy, and the good folks at Stone-Buhr recently dropped off a bag of their certified sustainable flour on my doorstep. Yes, I came home with a bag of flour on my doorstep. I love saying that. Their flour has been making some pretty wonderful pies and pizzas. Both things, which are best with fewer items. Check out the cool thing with Stone-Buhr: at FindTheFarmer.Com you can trace back to the exact farm where your flour was grown and harvested. Stone-Buhr uses wheat sourced through Shepherd's Grain, a small collective of Food Alliance-certified wheat farmers in Oregon, Washing and Idaho. Stone-Buhr is available at New Seasons and Safeway.
For a lot of folks pie isn't easy to make and there's a lot of nervousness about making your own crust, etc., but in the end? The key to good pie is simplicity, and that is easy as pie.
5 comments:
Thanks for the reminder. I tend to panic when making fruit pies, so I leap to find a good recipe, only to realize it is exactly what you wrote - simple is better. Here is to summer pies!
Thanks so much for getting me excited about pies this summer. However, going a bit above simple and adding a little brandy to a peach pie or kirsch to a cherry one make them just a bit better!
That's one gorgeous pie you have there. Two thumbs up!
Brace yourself. You're probably going to throw up but I use Pillsbury frozen pie pastry.
That pie really does look divine. Kudos to you!
You said a mouthful there! I always look to the pioneers...they didn't invent new pie recipes like our modern magazines do...they just threw together some lard, salt, flour...yum! Your pie looks mouth-watering.
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