Eat Well: Thanksgiving! Now with more pie!

The following post was written by my mom, WWW. Thanks, mom!

I don’t know about you but Thanksgiving completely snuck up on me. Weren’t we just carving pumpkins? It finally hit me that THANKSGIVING IS NEXT THURSDAY, so this afternoon I sat down to plan my menu. We are going to be a small group again this year. Rachel is celebrating with David and Alyssa in Boston, my sister is off to San Francisco to be with her daughter and her family (including their brand new, adorable baby girl), and Larry’s parents are joining Nancy and family in Truckee. That leaves Larry and me, my mother, and Rebecca and family.

I asked Rebecca this morning what type of pie she wants me to make since it seems silly, with such a small group, to make the usual three or four different types.

 “Oh you decide,” she answered. “Dessert isn’t that important to me.”

 “I know,” I continued, “but…if you could choose, what would you pick?”

 “Well…since you’re asking. My FAVORITE pie you make is razzleberry,” she said longingly and I could almost hear her salivating on the other end of the phone.

How could I have forgotten? It’s been several years since I have made that pie, and it is MY favorite, too. It’s funny how we can get out of the habit of cooking things that we love. That’s why I have often said that it is a good idea to go through your recipe files and books from time to time to reconnect with some oldies but goodies. I got this recipe years ago from my dear friend, Mary Platis, who got it from her mother-in-law. It is super easy and absolutely delicious. You can use fresh or frozen berries, so even though it isn’t summer, you shouldn’t have a problem finding the ingredients. At this time of year, I have found the best place to buy your berries, fresh or frozen, is either at Costco or Trader Joes. They are prohibitively expensive most other places. And even though berry pie isn’t a traditional Thanksgiving dessert, I think it will be a delightful change from the usual pumpkin and apple, especially since I plan on making pumpkin apple soup as a first course this year.

You can use your favorite double crust recipe, or buy ready made roll-out crusts. I made a gluten-free crust since my house is completely gluten free now (Larry just found out that he, too, has a major gluten allergy). David always makes his own flour blend for baking, but Pamela’s, my favorite gluten-free company, now packages a large all-purpose “Artisan Flour Blend” that you can use instead if you don’t want to buy the many different types of wheat-free flours needed to make a great alternative flour. I used the crust recipe on the back of the Pamela’s package (I followed it precisely) and it was, I have to say, the best piecrust I have ever eaten—light as a feather and the perfect combination of flaky and crispy. Pamela, you are my hero. Who needs gluten? (One reason this crust is so delicious is that the recipe calls for butter and shortening.  In my experience, the best pie crusts and biscuits are made this way.  I know, shortening is usually gross, but I used a new organic shortening made by Spectrum which has no hydrogenated oils and no trans fats!)

I like making a lattice top for berry pies. Here’s a tutorial if you haven’t made one before. With the gluten-free crust, the lattice strips broke as I transferred them to the pie and I had to mend them. Next time I will try popping the rolled out top crust in the freezer for a few minutes before cutting it into strips so they won’t be so soft—not too long or they will become brittle.

The original recipe calls for a cup of sugar. I cut that in half and it was perfect, especially since my blueberries were super sweet. (Thanks, Trader Joes!)

Helen Platis’ Razzleberry Pie 

4 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
1 cup sugar (I used ½ cup)
5 Tbsp tapioca flour
1 tsp cinnamon (optional)
1 Tbsp butter
2 pie crusts

Preheat oven to 400. Mix first 5 ingredients together and let stand for 15 minutes.

Meanwhile, line a 10-inch pie plate with one of the rolled piecrusts. Fill the pie with the filling and dot with butter. Roll the second piecrust and either cut into strips for lattice top or lay over pie, pinching together with the bottom crust.

Cut a few slits in the top of the crust if not using a lattice. Bake for 1 hour—1 hour 10 minutes, or until crust is golden brown and pie is bubbly.

 Cool and serve room temperature (or slightly warm).

 Enjoy and Happy Thanksgiving!

Love, 

WWW

For more Thanksgiving posts go here (squash and potatoes), here (potatoes, cranberries and stuffed peppers), and here (stuffing, gravy and heritage turkey). xoxo!