After I came home from the Farmers' Market with what must have been five pounds of berries, I knew I'd have to set some aside to bake a pie. I used a simple recipe from "Joy of Cooking" (there's a similar one online here) since I find the less you tamper with fruit, the better. The result was exactly what you'd hope for in a summer pie. The oozing berries had just enough tartness and the crust was flaky, crisp and buttery. I've already planned on having it for breakfast for the rest of the week (sans the vanilla ice cream, of course).
The Basics of Pie
Last week I took my first cooking class. It was a KCRW fundraiser with Evan Kleiman and Sherry Yard, two very impressive women who are geniuses when it comes to food. They shared their secrets for perfect pie, both savory and sweet, while I watched from the front row, scribbling ...read more