One of the reasons I bake and cook is to share the fun creations with people so I was so happy to find this part of the blog today! This is only the second time I have made a berry pie and it’s the first time I tried making the decorative leaves to line the edge. I saw them on the Designer Cherry Pie photo in The Pie & Pastry Bible so I wanted to give them a try for this pie I was taking to a friends pie party and contest. That’s right, there was a blue ribbon up for grabs! I didn’t not have a cutter so I tried by hand and was very happy with the results. As with any time you cook and try something new you learn and I can’t wait to try it again knowing I can make it look even better. Thanks Rose for helping me push myself in the kitchen and to have a lot of fun in the process.
I love the cream cheese pie crust recipe but never really made it exactly as I haven’t found regular pastry flour locally and typically don’t have bleached flour. I also noticed the whole wheat cream cheese pie crust. The only pastry flour I found was whole wheat pastry flour so I started trying something and love how it worked out. I use the whole wheat cream cheese recipe but I use unbleached AP flour and whole wheat pastry flour and I love the results.
For the filling I looked at the recipes for blueberry and blackberry pies and went from there with my own mixture. The first time it was a little tart and very runny (I served way too soon because of poor timing on my part). I learned about how much moisture the various fruits will release during cooking and how much cornstarch to add to correct. I also put the tossed fruit, sugar, spices and cornstarch on the stove for a few minutes to thicken some before baking which I hadn’t done the previous time. It worked!
Looked great, tasted even better and it all held together
P.S. - I took home the blue ribbon!