Blackberry Pie!

This is the easiest pie dough recipe you will ever make – I swear! It makes 2 balls of dough, enough for two pies or one with double crust. If you are making 1 pie, and only need 1 ball of dough, you can wrap up the other ball and refrigerate for about 3 days or freeze for 3 months.

Pie Dough
– 2 balls of dough
3 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon Kosher salt
3/4 cup very cold water
1 cup (2 sticks) cold unsalted butter

In the bowl of a food processor, mix together flour, sugar, and salt.

Cut the cold butter into cubes and add them to the flour mixture. Pulse in short bursts until the butter cubes are about half the size. Pulsing in short bursts, drizzle in the water. As soon as the dough comes together in a ball, stop adding water. The dough feels a little sticky, but don’t worry it firms up once refrigerated.

Remove the dough from the food processor, and divide it in half. Flatten into disks and place in Ziploc bags, remove as much air as possible. Refrigerate for about 1 hour. While refrigerated make pie filling.

Blackberry Pie
– 8 servings

2 balls Pie dough
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons freshly grated lemon
3/4 cup sugar
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon Kosher salt
7 cups fresh blackberries
1 1/2 tablespoons butter, cut into pieces
1 egg, beaten
Raw sugar cane

Lightly butter a 9-inch pie plate.

Dust your work surface with flour. Roll out one of the balls into a 12-inch round, to fit your pie plate. Transfer the dough to the pie plate, carefully work it into place, and crimp the edges. Place in the fridge for 30 minutes.

Preheat the oven to 350 degrees F.

In a small bowl combine lemon juice and zest. In a large bowl, mix together the sugar, flour and salt. Add the blackberries and gently toss, add the lemon juice mixture to the berries and gently mix together. Pour the blackberry mixture into the pie shell, and scatter butter slices over the top.

Dust your work surface with flour. Roll out the other ball into a 12-inch round, and place it over the pie filling. Trim the dough so that only a 1/2-inch overhang. Crimp the edges together, brush with the beaten egg, and sprinkle with as much raw sugar as you like. Cut 6 long steam vents into the top of the crust.

Bake the pie for an hour, the filling will bubble, and the crust should be golden brown. Cool the pie on a rack for at least 2 hours. Serve warm or at room temperature with a scoop of vanilla ice cream.

You can cover the pie, and refrigerate for up to 2 days.

Sorry I don’t have a photo of myself rolling out the dough, honestly I’m a weakling when it comes to cold dough, so John rolls it out for me!


Artichoke and Veal Gratin

In our house we always have ground veal on hand, and cans of artichokes! I was inspired by the recipe in La Cucina Italiana. A great way to serve this would be to toss some angel hair pasta with olive oil and pecorino, and serve the artichoke veal gratin over it.

Also if you want to impress your friends with some Italian, this is called: carciofi gratinati con ragu di vitello
Doesn’t that just look beautiful!? Forget saying it aloud.

Artichoke and Veal Gratin – 4 servings
2 tablespoons olive oil
1 1/2 pounds ground veal
1/2 cup red onion, chopped
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium vegetable stock
2 cups low-sodium chicken stock
1 can whole artichoke hearts, drain and halve
2 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
1/4 cup grated pecorino

In a large non-stick saute pan, heat the oil over medium heat. Add the veal, and cook until meat is broken down into small pieces and browned. Add onion, pinch of salt and pepper. Once the onions have softened, Stir in the vegetable stock, and simmer until stock is reduced to about 1/4 cup, about 30 minutes.

Once the stock is reduced, add the halved artichokes and mix well. Simmer for about 10 minutes. Preheat the oven to 400 degrees F.

In a small saucepan bring chicken stock to a boil, and remove from heat. In a medium saute pan, heat butter over low, until melted. Whisk in the flour, until combined. Whisk in the hot stock, stirring constantly until the sauce thickens.

Place the artichoke veal mixture into a baking dish, pour with sauce over mixture, and evenly distribute pecorino over top.

Cover baking dish with foil, and bake for 10 min. Remove foil, and broil for until top is lightly browned, about 3 minutes. Serve immediately.

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PB Banana Chocolate Chip Bundt

I’m sure most of you have come to realize I love all things PB and banana. For lunch I usually have a PB banana and honey sandwich..everyday.

This is a celebration of PB, banana and chocolate chips (which you can ommit). You can make it in a bread pan, but I think it stays moist for longer in bundt form.

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I hate to admit it, but we ate the entire cake over 2 days. =d

PB Banana Chocolate Chip Bundt – 1 bundt
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ripe mashed bananas
1/2 cup creamy peanut butter
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 cup milk
1/3 cup semi-sweet or bittersweet chocolate chips (chopped if large)

Preheat oven to 350 degrees F. Coat a bundt pat with baking spray and set aside.

In a medium bowl, sift together flour, baking powder, baking soda and salt.

In the bowl of a stand mixer, fitted with a whisk, on medium speed, beat together banana, peanut butter, butter, granulated sugar and brown sugar until creamy. Beat in the eggs and vanilla until combined. Reduce speed to low and beat in milk and flour mixture until just combined, fold in chocolate chips

Pour batter into prepared bundt pan, and bake for 1 hour. Midway through, rotate bundt pan. Cool for an hour before removing from bundt. To transfer to a serving dish, place dish on top of bundt, holding the bundt and plate carefully, flip. Remove bundt pan and serve.