For June, I made Razzleberry Pie aka Triple Berry Pie and I used the buttery flour crust recipe I used for my May Strawberry Rhubarb Pie. My usual go-to recipe from my mother is for a lard crust – it’s delicious, light and flaky, but I opted for a slightly healthier recipe I found online.
The crust mixture combined easily and after being refrigerated, the dough rolled out easily. Little confession – I still can’t find my rolling pin (my kitchen is tiny, so I have items I don’t use daily stored in other locations). To avoid wasting time locating it, I again improvised by using a plastic bottle. Trust me - if you can roll dough easily with a plastic bottle, it’s great dough! The crust is flaky and delicious, and this is now my go-to recipe for flour crust.
Homemade Buttery Flaky Pie Crust – here is the link to Sally's Baking Addiction:
https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/
Here is the link to the recipe for the Razzleberry Pie I made for this month:
https://www.yourhomebasedmom.com/razzleberry-pie/
I was able to find fresh blueberries, raspberries and blackberries and my filling turned out perfectly – it was juicy without making my pie crust soggy. The flavors of the berries combined yet remained surprisingly distinct. The blueberries and blackberries were sweet, but had just the right amount of tartness from the raspberries. The ingredients were simple and didn’t require any special shopping trips. They went into one saucepan, so I didn’t spend the afternoon washing dishes – a definite “win-win” for me.
It’s been a while since I made a full top crust because I usually prefer the look of lattice crust, but this recipe called for it. As you can see, it’s not my prettiest crust. There were a couple of thin spots which let the juice seep out, but the color and texture of this crust is still beautiful. I blame my non-rolling pin rolling pin for not getting my top crust as uniform as it needed to be for the top crust. Trust me… once we cut this pie no one noticed the slight imperfections in the crust. The color, consistency and flavor of the crust and filling took center stage.
We tried servings of the pie plain, with whipped cream topping and with vanilla ice cream. Razzleberry Pie with vanilla ice cream won the day with its combination of creamy vanilla and fresh berry flavor.
Next month I’ll be making Blueberry Pie in honor of the 4th of July.
Send your recipes and original photos to Fran at This Awful Awesome Life. My email is fran.thisawfulawesomelife@gmail.com. On the subject heading of your email, please include your name and Pie of the month: ex. Pat Jones - April: French Silk Pie. You can send them a month before the feature month or during the month and I’ll feature them in the next month’s issue. The sooner the better. If you love to bake, you can contribute each month. In December, we will select one lucky baker who will receive a gift from Pampered Chef.
The 12 Months of Pie
