Category Archives: pie

Blueberry Strawberry Pie

There are few things better than pie. If you do not agree with this statement then just stop reading already. It is the very lifeblood of the dessert coarse, the Cadillac of after dinner enjoyment, the very pith and core of all we hold dear. Sadly my friends it can be so easily mis-happed and misinterpreted.

Here is my most recent attempt at it and well, the results speak for themselves…I was having so much fun making it, I didn’t really take many pictures so you’ll have to use your imagination. I will describe things, don’t worry.


Dough You can make Marissa’s pie crust or try this new one I did for this pie.

I grappled this from the Smitten Kitchen.
2 1/2 cups all-purpose flour (I used 1 cup whole wheat 1 cup white)
1 tsp salt
2 Tbsp sugar
2 sticks cold unsalted butter, cut up into pieces
1/4 cup cold vodka
1/4 cup cold water

Once this is done preheat the oven to 220 C (425 F).

4 heaping cups of blueberries and sliced strawberries
3/4 cup white sugar
1/2 tsp ground cinnamon
6 Tbsp whole wheat flour (of course regular flour will work, sheesh)

Mix the flour, salt, sugar into a bowl or throw it in a food processor if you have one. I don’t so mixed it up and then cut in the butter with a pastry cutter. Once the butter is well mixed into the flour, you can start to sprinkle the vodka and water into the mix.

Since we don’t have a picture, imagine me riding atop and elephant dumping cups of butter and flour into a bowl while a pack of Brazilian salsa dancing, female pirates mix in the vodka and water. If only I’d had my camera but there you are.

Once the dough had formed cut it in half an make two little discs about 4.7345 inches across. If you don’t have a measuring tool just estimate π then add 1. It’s quite simple. Let those sit in the fridge for anywhere from 10 minutes to 2 days. They need to cool down so you can more easily roll them. If you don’t have time, skip it.

To prepare the filling simply mix all of the ingredients in a bowl. Once again I’ll paint the picture: Two ill-tempered wood nymphs danced around the bowl nakedly throwing berries with somewhat conservative abandon whilst a midget on stilts dumped in way to much cinnamon and sugar. Damn you, Simon the midget.

Once that was all prepared we pulled the dough out of the fridge rolled it out on a floured surface and placed in a 9 inch pie pan. We then dumped, rather ceremoniously, the filling into said pan. From there it really just is putting the top crust on the pie, cutting little air slits into it and popping it in the oven.

We put it in for 50 minutes and it came out looking like Seattle native in the Arizona sun, Toasty!

Behold the only photo I was able to eek out between bites.

Labels: pie, blueberries, strawberries

Marissa’s Pie Crust

Here she is again. Popping up where you least expect her, Marissa. Half a world away and she’s still a wonderful active contributor to the blog. This crust is yum and pretty much (you thought I wouldn’t say it but I kind of have to) easy as pie. We used it for our pumpkin pie but you can choose any filling you like.


1 and 1/2 cups flour
1 and 1/2 cups whole wheat flour
1 tsp salt
1 cup butter (not hard, but not too soft because that makes the dough hard to work with)
1 cup cold water

Directions: First mix salt and flour. You know you want to so just do it. Cut the butta into the flour with two knives until it turns into crumbles. Now when I say cut, it isn’t in the “I’ll cut you” kind of low budget mexican ganster film way. We just use butter knives here. Although pictured is a bad-ass kitchen implement if you’re doing a lot of baking. She’s called a pastry cutter, and this one’s named Cassandra.


Then pour the water into the dry ingredients and get your hands in there! Marissa says, “I like to start mixing with one of the knifes or a spoon, and then finish up with the dough between my fingers.”

Mix until uniform and then split into two balls (just a standard Saturday night for some of us). Wrap it up, swaddle it (if you will) in plastic wrap and put in the fridge for about an hour or so until it firms up. Marissa says, “If you don’t have time for this step, it’s not critical, but it just makes the rolling process a little easier.” I don’t know about you but when it’s firmed up the rolling process is always easier.


When that puppy’s good and firm, roll it out on a floured surface and get your pie on! Grease the pie pan.


Once you’ve got it big enough for the pie pan you can use a simple trick to get it in there. Roll the dough up onto the rolling pin, drape it over the pan and unroll it. Now crimp the edges like it aint no thang and viola, you’s a masterbaker!


We filled it with a secret concoction of pumpkin pie-ish stuff. You can fill it with pretty much what ever you want: meat, fruits, and if you like Stephen Sondheim you can fill it with people who’ve done you wrong in the past…


Personal Chicken Pot Pies

So mom says she’s making these personal pot pies and I say, “No kidding?” She says yeah, they’re easy and yummy and you should try them so I did. Wow was she right. Though in my inimitable fashion I changed the recipe a bit.

1/2 package of refrigerated pie dough
1 Tbsp olive oil 
1/2 onion (chopped)
4 cloves garlic (chopped)
2 cups chopped chicken breast
1 tsp red pepper flakes
1 tsp Worcestershire sauce
1/2 cup of milk
2 Tbsp flour
1/4 cup sour cream
1/2 cup chicken stock
salt and pepper to taste
1/2 cup carrot (chopped)
1/2 cup broccoli (chopped)
1/2 cup mushrooms (sliced)
1/2 – 1 cup boiled potatoes (chopped) 2 small reds

Extra stuff:
4 oven safe bowls (often called ramekins)

The first thing you need to do is chop up the potatoes and start boiling them. This takes about 20 minutes so start right away.

Next roll out your pie dough into roughly a 12 inch circle. Place the four oven safe bowls upside down on the dough and with a knife cut around them. Now you will have 4 little pie crusts for your 4 bowls.

Preheat the oven to 230 C (450 F).

In a largish pot add about a 1 Tbsp olive oil and toss in the onions. Sauté for about 2 minutes and add the garlic. Then toss in the chicken.

In a small bowl mix milk flour sour cream and chicken stock. Once the chicken is browned add the milk mixture to the pot. Then add salt and pepper.

Once the milk mixture is incorporated add the veggies and mushrooms.

Drain the potatoes and toss them into the pot as well. Mix them all up.

Now divide the chicken mixture into 4 bowls. Cut a few slits in the top of each dough topper and place them onto each oven safe bowl.

Place each crust over the pie and use a spoon to press down the edges on the sides. This keeps the whole thing intact. Now brush a little melted butter or oil over the top of each pie.

Throw them all in the oven for 15-18 minutes. Once the crusts start to turn a bit brown, they’re done. These are great for dinner parties and so easy to make you may become addicted.

Enjoy these and thank my mom with every bite!