Summertime pie

I'm going to continue these "what I did" posts for a little while, in order to try to pressure myself into staying busy.

On Tuesday (day 4 of unemployment), I spent a lot of time working on my sewing project, ran some errands via bicycle, baked a pie (my grandmother's recipe!), biked to ballet class, and came home and cooked dinner (spicy southwest chicken soup, made from party leftovers) for me and Tim. Scroll down for pie recipe!

Days 5 and 6 have become a bit less accomplishment driven. I ran errands, made a lot of progress on my sewing project (and made mistakes, fixed them, and learned more about how my machine works), crocheted a tiny bit, cooked some more meals for myself out of things I had on hand (thrifty eating!), went to appointments, and biked around for several miles. Lovely, mostly relaxing, and a bit productive, although I'm hoping for more tomorrow.

Oh! And I finally went back and added the recipe for mocha mini cupcakes to Sunday's post - check it out!

Griffith Family Blackberry Pie

crust:

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2/3 cup unsalted butter (1 1/3 sticks), cold, straight from the fridge

1/4 cup water

filling:

4 cups blackberries and/or raspberries (I used a mixture)

2 tablespoons Minute tapioca

1 cup sugar, plus more for sprinkling

1/4 teaspoon salt

Preheat oven to 400.

Mix flour, salt, and baking powder. Rub between your fingers or cut in with a pastry cutter until the mixture is like a coarse cornmeal - don't overmix! Turn onto a silicon mat or wax paper and knead until well combined. Divide into two pieces and put in the fridge for 15 minutes to rechill the butter.

Meanwhile, combine all filling ingredients and mix to combine well.

Place one half of dough on mat or wax paper and roll out to extend over an 8" or 9" pie pan. Center in the pan and press down to the bottom. Poke holes in the bottom with a fork, then pour in filling. Roll out the other layer of crust and place on top of the pie. Remove any excess around the edges and pinch to close the top and bottom. Cut holes in the top to vent.

Bake for 40-50 minutes, until the crust becomes golden and the filling begins to bubble out.