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Best pie I ever made

My lattice is a little free form, isn’t it? But it tastes just the same as a geometrically perfect lattice.

In my family, the reference and standard for good cooking — a standard that is almost impossible to meet — is the standard set by one of our grandmothers. She made amazing pies. Today I made a pie that comes awfully close to meeting that standard. Ken and a friend of his visiting from New York picked half a gallon of wild blackberries out in the 96-degree heat. With the berries brought absolutely fresh into a cool kitchen, I baked a pie using Irma Rombauer’s recipe from the 1943 edition of The Joy of Cooking. I made a simple crust — unbleached flour, olive oil, and ice water — from Rosalie Hurd’s Ten Talents cookbook.

It’s the best pie I’ve ever made, and it just may be the best blackberry pie I’ve ever had — perfect berries and a perfect crust, served warm. It was dessert to a homemade pizza dressed with roasted green tomatoes.

One Comment

  1. Quetal wrote:

    Yum, congrats to you, Ken and his friend.

    Sunday, June 27, 2010 at 8:33 pm | Permalink

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