Berries to end it all.
August is a spoiled sweet month. There is the sweet putrid smell of the
end of summer. Fruits are ripe on trees and fall on the streets without notice.
Rancid plums or peaches may stain your car’s hood overnight, blackberries
shrivel on every corner, and stores have the best deals on local berries of the
year.
The plans for multiple picnics, river trips, hiking extravaganzas, and
the ultimate camping nights always seem plausible when summer stats;, but once
you hit August you realize that “Ain’t nobody got time for that”, so you turn
on your AC, get some delivery pizza and if you are determined enough, make
something out of those berries before you pop them in your mouth like popcorn.
This summer has rushed by like hoard of hungry zombies; changes galore
have been torn up in seconds by these hungry guests. Yet, I have managed to
accomplished things to be proud of. Finding a resting spot for my heart, a
temporary home for my plants, a workout my muscles are eager to accomplish, and
a peace my mind has been striving for the last months.
A piece of pie and a cold beer is sometimes all you need to make a
weekend feel like a real weekend. A stella is an occasional reward I allow
myself somewhat often. The light crispness combines well with a good variety of
my favorite foods, specially sushi.
On this occasion, I allowed myself a six pack of Stella and some
farmers’ market berries and rhubarb. It makes a perfect simple treat when the
sweet tooth is aching and the throat is thirsty for some ABV.
The second recipe is for the very special Dapper Hand Pies. My WA best
friend is the proud lady writer for the Dapperdinner.blogspot.com, where she
very somewhat often shares her exclusive recipes. We decided to join forces and
make some delicious and Handy Dapper Pies to give out on a beautiful Sunday
street event. Fresh berries, plums, peaches and basil were the following stars
of some swanky tunes by Rebel Without a
Cat. Overall, the enjoyment of fresh pastry, sun, tunes and friends are
something that smells, sounds and feels like summer.
A maze of sweet fruit, cold river water, old melodies, honeysuckle
scents, tight itchy sunburns, cold libations, and short dresses fill my
summers. This year was no exception, the putrification has started, and soon
the berries will dry up and wave a sad goodbye; see you next year.
I used the same dough for both desserts. I love the flexibility this
dough has once it is cooled. And the flakiness to richness ratio is just right.
Rhubarb/Strawberry Pie
Crusts (this makes one pie with double
crust)
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon sea salt
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup ice water
1 egg, beaten
3 tablespoons sugar
1/2 teaspoon sea salt
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup ice water
1 egg, beaten
Mix flour, sugar and salt. Cut in butter
with pastry cutter, and add ice water one T at a time until dough is malleable but
not too sticky. Refrigerate for at least one hour wrapped in plastic wrap.
Fillings for pie
1 pint quartered strawberries
3 stalks rhubarb, chopped
1 cup blueberries
1 cup sugar
1/3 cup flour
Pinch of salt
Mix all ingredients together and fill your pastry shell.
Top with other half of
dough.
Make slits for venting.
Brush with egg wash.
Bake at preheated 350 oven for around an hour, until it is
golden and juicy.
Yum!
For hand pies
Follow same procedure! Just cut up your pastry dough into
rectangles of about 3 times 4 inches. The fillings can be what you like! Just
remember to add a bit of sugar, salt, citrus and flour.
Our flavors:
-Peach Apricot Basil
-Strawberry
-Plum
-Blueberry
This will take a bit less time to cook, so keep an eye to
them! And turn your pan around in the oven for perfect golden pastry.
