If there's one thing I really understand, it's how healing baking can be for the soul. Any time that I feel stressed, anxious or out of place after a job I find myself back in the kitchen. Sifting flour, pouring sugar and working dough between the pads of my fingers. It's not so much that I feel particularly overwhelmed or unlike myself, but more that I feel so much more at peace when I'm working on a new recipe. Specifically pie.
I spent my summers as a child in Washington visiting U-Pick farms in the hot sun, and stuffing my hand picked berries into a pie crust to serve as dessert with Sunday night dinner. Every time I successfully sealed the pie crust and sprinkled it with sugar, I felt myself beam with pride. That joy of creating something, and then watching everyone dig in as the sun set behind the hill is unparalleled in my mind. It was another tentpole in my love of baking, and the reason that I so fondly equate fruit pie with a summer's day.
I learned little secrets along the way. Fresh berries are more satisfying to bake with because they burst open as you combine them with sugar. Dotting your filling with butter before sealing it shut lends a certain richness to the finished product. And after washing the entire thing with milk, a little sprinkle of raw or granulated sugar adds a hint of sparkle to the crust.
This Blackberry Lavender Pie is a more grown up version of the berry pies I used to make each summer. Fresh blackberries (or frozen if you've got a hankering during the off season) melt into the lavender sugar and create a delightful aromatic pie. One that feels reminiscent of both popsicle stick summers, and of replanting the flowerbed summers. It's mature, but youthful, with a radiance that only comes about after school is done for the year and homework is a distant memory. It holds promise, and joy. And I think it will be the perfect addition to your summer.Read More