Tuesday at the Table . . . and Then Some

Last week I shared a bit about my stint as a pastry chef, and it reminded me that this week was an anniversary of sorts. On July 4, 1993, this article was published, and it was definitely a proud moment in my brief baking career. John Hinterberger, at the time, was the restaurant reviewer and food columnist for The Seattle Times. To me, he was the Seattle food expert, and I really enjoyed reading his column and following his foodie adventures. So to have him come to 'my' bakery and eat 'my' pies was truly an honor.

I occasionally think about his comment, that "If the fourth of July could request a birthday cake, it would be pie." As I've said before, I'm not really a pie-person given other options. But still, there is something special about pie, and I've waxed poetic about it a few times here on the blog.

At the bakery, marionberry pie was our top seller hands-down. And though Thanksgiving was the top pie holiday, July 4 was pretty close behind. We must have been open half-days on that holiday, because I clearly remember standing at my work bench, the Fourth of July parade marching past my window. And there I was, still baking pies for all the parade goer's special orders.

This Fourth, I think I'll be taking the Snickerdoodle Bars I've been hearing so much about to our holiday function. But just in case you're pie-inclined, here's the recipe for that "northwest favorite", just like I used to bake it.

photo courtesy of epicurious.com - not my pie but looks alot like it with a lattice crust. Always.

Brusseau's Marionberry Pie
Pastry:
2 cups unbleached all-purpose flour
1/2 teaspoon salt. 1 teaspoon sugar
1 1/2 cubes (6 ounces) cold, unsalted butter, cut into small pieces
1 egg mixed with 1 tablespoon fresh lemon juice.

Filling: 

2 pounds fresh or frozen marionberries or blackberries

1 cup sugar

2 tablespoons fresh lemon juice

3 1/2 tablespoons flour

1 tablespoon butter

1 teaspoon sugar

1. To prepare the pastry: In a food processor combine the flour, salt, sugar and butter, processing until butter is blended but the mix is still granular. Add the egg mixture and process just until the dough forms a ball. Form into two balls and set aside while preparing the filling. 

2. To prepare the filling: Combine the berries, 1 cup sugar, lemon juice and flour. Set aside. 

3. Roll out half of the pastry in a circle to fit a 9-inch pie pan; trim excess dough. Pile the filling in the shell and dot with butter. Roll out the remaining dough and fit over the top. *Or cut into strips and form a lattice top.* Tuck in the excess dough and crimp the edge. Sprinkle with 1 teaspoon sugar.

4. Place the pie on a baking sheet and bake on the bottom rack of a preheated 375-degree oven 1 hour for fresh berries, 1 1/2 hours if berries are still frozen. Let set before cutting.

Now before you leave . . . How about a little link-up and giveaway this week, just cuz it's been a while? Link up some new recipe you've tried lately, the thing you just can't stop making, a table post of your own in any way, shape, or form. *Edited to add: or yes, even a sewing project destined for your kitchen or table!* And then since I have a stash that needs straightening, and a scrap basket that is still overflowing, I'll fill a flat rate envelope for one lucky winner. So link up and then comment with your preference of 'stash' or 'scrap' - sometime by Monday, July 8. Next Tuesday I'll announce a winner. And hey. Thanks for joining me at The Table. This giveaway has ended - thank you!