I’m back for a post with my very first pie!
I made this for a friend’s pie-bake-off party. I wasn’t totally pleased with the result but for a first try pie, it was pretty good. (Plus I did get some compliments, so my baker’s ego isn’t totally ruined! 😉 Especially since I handmade the pie dough!)
I would make this again but next time would definitely invest in the crystallized ginger the recipe calls for, since without it the streusel is pretty lame and not zingy enough. I really liked the addition of a quick lemon curd glaze as a prettier topping, though! Also, the pie dough is rolled out rather thick–about 1/4″–but it’s a good choice since the berries have a lot of water in them and the juice will bubble over.
Finally, I’m excited to say that I’m participating in another event at Anthropologie this summer! They’re holding events for local women to talk about something they’re passionate about and I’m reprising my role as baker-in-residence on August 1 at 6 PM. I hope you’ll come join me if you’re local! I’ll be bringing treats for sure.
Lemon Berry Pie
I followed this Bon Appetit recipe, except for the following. I nixed the blackberries for strawberries and didn’t have crystallized ginger on hand so I just used ground–too bad as I think that would have probably been the ginger zing I was craving in this pie!
Some other tips:
– Keep your pie dough thick as they suggest so it holds the bubbling berry juices.
– That said, I did drain the berry mixture before transferring to the pie.
– If you want to make this more lemony, skip the orange zest for lemon instead.
For a prettier look over the streusel, I also added the below lemon curd glaze since I had some lemon curd on hand. If you don’t, a splash of fresh lemon juice will do.
Lemon Curd Glaze
1/2 cup sifted powder sugar
1/2 tablespoon whole milk
1/2 tablespoon lemon curd
Combine all ingredients and whisk to combine until smooth. Add more of any ingredient to taste. Texture should be just a little runny. I transferred this to a little Ziploc bag, snipped a corner and drizzled on a pattern over the finished pie.