I made a victory pie, a blackberry pie to enjoy on Superbowl Sunday. Sadly the 49ers lost (even though they shouldn’t have but I don’t want to get into *that*) the pie was still a win because it was my own victory.
I have long had an irrational fear of pie crust, any kind of rolled dough just doesn’t work for me. I never get the consistency of the dough right, it sticks, it rips and tears, it bakes up wrong, it tastes wrong or pasty, it’s just stupid and scary. For years I have struggled with my hot, not made for pastry, hands and have grumpily given up to buying premade pie crusts and hated them.
Meanwhile my mOm bangs out perfect pie crusts with her elegant, cool hands like she’s making a bed, smoothing out the pastry with effortless strokes. I have watched her and helped her year after year and I’m still a failure.
Then a great lady in town started her handheld pie business. Natalie Galatzer of Bike Basket Pies delivered her mini sweet and savory pies using her cute bicycle and the pie crust was the bomb. I met her when I was doing culinary tours during The Great Unemployment. I couldn’t really afford them but loved the samples she gave during the tour.
When I got a job I would order her pies for myself and then I started ordering them for the office and we all scarfed them up marveling at her great crust and divine fillings. How on earth did she make her pies so well and make so many of them? Practice obviously, and a great recipe.
When she stopped her business due to exhaustion and burnout I was glad for her for taking a rest and selfishly a tiny bit sad because how could I possibly live without her Shaker lemon pies? But then, a fabulous email arrived! Natalie had written a recipe booklet! It is probably the most adorable recipe book I have ever seen, the illustrations are so adorable and really capture the joy of Bike Basket Pies. The instructions and recipes are well written and explained and are a joy to use.
But I was still afraid. Then the Great Allergy/Intolerance arrived and fruit was banned from my life, along with many things I loved, nuts, potatoes, eggs, who all knew what else. The doctor still doesn’t know why but one day I could eat raspberry jam, then cherry, then walnuts, then fresh berries (but not strawberries) and the occasional potato chip. This summer I ate about six pies, mostly blackberry, and life was good again.
Last year Natalie announced she was teaching a pie crust making class. I had to go! With a very gimpy ankle I got to the darling Pot and Pantry for her class and made pie crust. It was great, we all had to make a batch and it felt good. I froze the pie crusts from the class since I had yet to go grocery shopping alone.
In early February, after a month of heinous flu and secondary sinus and ear infections, I made it to the farmer’s market with D___ and bought great vegetables and $15 of blackberries and Buddha’s Hand citrus. It was fantastic to shop without a cane and not feel so petrified of being knocked over. I was weak as a jellied eel after a long fever but the sunshine felt great. The moment I got home I went hope to bed and slept for 3 hours. I sugared down the berries though before going to bed for the evening and resolved to bake a pie for the Superbowl.
On Superbowl Sunday I made breakfast and had a nap and tried to knit but that didn’t work, too tired still, but I did get up to make soup from all my vegetables, a minestrone of sorts, and to roll out the pie crust.
I was nervous but just did it, using a Silpat on my kitchen table. It rolled out pretty nicely, cracking here and there but it went okay! I made a rustic pie/tart using a tiny tin, just enfolding the giant berries inside the dough.
I brushed the crust with milk and a generous sprinkling of coarse sugar, and just remembered to add a pat of butter on the fruit. Into the oven it went.
The juices were thick and bubbling, the crust was nicely browned, it smelled good. I was excited.
The game was sad but I thought consolation by pie would be nice. It was better than nice, it was perfect. The 49ers should have won that game but it cut as keenly because the pie was my victory.
The crust was crunchy and yet flakey, it held together, the fruit was delicious and not too soggy or sweet, it was just perfect. I still have one crust left to make a savory pie this week, greens and goat cheese I think or perhaps a winter squash. I can make pie now!
Natalie’s pie recipe booklet for Bike Basket Pies is available here, I have given away several copies as gifts so I would recommend you buy several.