I still have bags of berries in my freezer. And the only occasion to make a pie this week was to bring it to a showing of Keanu Reeves’ “47 Ronin,” with my other two friends.
That movie was “a thing,” as my one friend put it, mostly because we never knew there were supernatural elements at work in that historical event.
But I made a pie and for the first time, quite quickly with one of those bags from the freezer.
The irony is, my bachelor friends will eat endless bags of chips, but when it comes to sweets “Stephanie you are so skinny you should just mow through it by yourself by having it for every meal.”
Which meant I rid myself of only three slices of pie last night, one of which I ate.
Since I have perfected the pie crust in that pumpkin recipe, I rolled the crust out really quickly in the morning.
For the blackberry filling, I added sugar, a mixture of cornstarch and flour, ground ginger, allspice and a bit of lemon juice. The spices and lemon juice definitely gave the berries more of an interesting flavor. Just sugar would have left it too bland and the allspice and ginger gave some aromatic character to the blackberries.
This time, I also learned how to store pies. I left the berry pie out for 3 hours to cool when I went to work, and as a total left the pie out for 24 hours before packing it up and putting it in the fridge.
The fridge leftovers have been great for breakfast but I still had so much pie that the leftovers are in the freezer taking up space in a ziploc bag like the berries I was trying to get rid of.
