In honor of summer, blueberry peach pie is on the menu, served up with a scoop of vanilla ice cream.
Gathering ingredients and my grandmother's old rolling pin, I measure out the flour and salt, slice the cold butter, slowly add in the water, and using my hands, I work the dough together. Most recipes call for a food processor to combine these ingredients, but I was taught to use your fingers and gently pinch the butter into the flour. Less is more, minimally knead the dough, and shape it into a ball.
Patience is key, as the dough refrigerates, wash the berries and cut the peaches.
A heavy coating of sugar and flour, sweetens and thickens the fruit filling.
Roll out the dough and fold it over the pin carefully to lay it into the dish.
Pour the fruit into the dish and dot with butter.
Roll out the top layer of pie crust and place it over the fruit, creatively venting your pie.
The sensuous smell of sugared fruit and melted butter floats into the house. Amazingly, it is done after only 30-40 minutes in a 400 degree oven. Scoop out the pie while it's hot and add the ice cream.
The steam from the pie will melt the cream, one mouthful of goodness is all it takes, and your lips will curl up into a sweet, summer smile.
|"All you need is love is all you need."|