Wednesday, September 6, 2017

Sassy Sweets: Open-Face Berry Pies

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One of the nicer things that happened this summer is that John and I went up to Maine.  John and I try to go for at least a few days every summer to see his family and catch up with everyone.  The year has been completely stressful for me and work has been crazy too.  John was incredibly thoughtful and selfless (as usual) by giving up two of the days with his family and taking me away where we could relax and just BE.

He chose the perfect place in Peaks Island.  We went there about 5 years ago for the first time but had never stayed on the island.  Well that was going to change!  We stayed at an inn on the island with our own balcony of the ferry landing and just chilled.  As soon as we stepped on the ferry, it was like a calmness washed over me and although I still had my Blackberry and worked, and took phone calls of all kinds, I was, for once, just content.  Even John was shocked at the change - he can't remember the last time I was that relaxed.
We rented a golf cart and the biggest decision every day was there to eat, picnic, look for sea glass, etc.  Just writing about it makes me want to go back so badly.  Of course, the sunset views weren't bad either!  And, while were there, we toured a few open houses.  Perhaps one day we'll be able to go back there every summer to a house that's just our own.  One house at a time Danielle (I'm getting ahead of myself here!).  But I do work in real estate so even when on vacation, I like to have a look at the local housing stock!  John and I have promised ourselves a full week up there next year, just enjoying one another, surf, sun, sand, and relaxation!

The summer should be all about relaxation so when you decide to make a pie, you shouldn't have to fuss with annoying things like top crusts and rolling dough.  Hence the open-face berry pies.  Use whatever berries you have around.

Open-Face Berry Pies
Serves:  12 (6 mini pies)
4 cups of mixed berries, diced or sliced (I used raspberries, blueberries, blackberries, and strawberries)
1/4 cup sugar
4 tablespoons corn starch
1/2 cup butter, softened
1 1/2 cups flour
2 tablespoons sugar
1/2 tablespoon salt
2-3 tablespoons milk


Preheat the oven to 350 degrees F.  First, in a large tupperware container with lid, add berries, sugar, and cornstarch.  Cover with a lid and shake well so sugar and cornstarch evenly cover (you can also do this in a bowl and toss with a spoon but shaking is more fun and cleaner too!).  Set aside.
Combine butter, flour, sugar, salt, and milk.  Mix until a soft dough forms.  Divide into 6 and press into the pie pans.  Pour berry mixture evenly into each pie tin (no prebaking of dough required).
Bake for 15-19 minutes, until golden brown and berries are bubbling.

Let cool and serve warm, room temperature, or refrigerate for up to 3 days.  Serve with vanilla ice cream (of course).

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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