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).
Ever since I made these (which, I must reiterate, were way harder than they looked), I'd been curious about other variations on the same idea. I decided to try out pie pops this past weekend in the middle of a nearly six-hour-long Mad Men marathon. The process would have been ...read more