Pies, cobblers and crisps are the locavore’s best friend when dessert-making time rolls around. Why? Because all season long, bakers can walk straight from the field or farm market to the kitchen, modify only a few ingredients, and make a delicious treat. This Father’s Day, with peaches, raspberries and blueberries in season, and strawberries still available from just a few states north, Dad is in for a treat.
When I bake fruit pies, I often mingle a variety of fruits, and they are quite happy together. A pie is a forgiving dish, especially when topped with a mix of brown sugar, butter and flour.
What’s not so forgiving is the crust. Often by the end of my duel with the dough, I want to hurl a rolling pin out the kitchen window. When it comes to dough, I am what a Bon Appétit blog calls “the pie-challenged among us.” In the past, I’ve blamed it on humidity, lack of counter space, my reliance on the food processor, and maybe even wondered if I looked at the dough wrong to put it in such a bad temper.
But, there’s hope. That same Bon Appetit blog offers five easy steps for pie crust, including tips that prevent just the things that usually cause me difficulty. This blog, too, offers a series of helpful pictures to guide the process.
- Strawberry Rhubarb (made with our rhubarb!)
- Apple (made with our apples!)
- Apple Walnut Caramel (made with our apples!)
- NEW Blueberry (made with our blueberries!)
- Key Lime
- Chocolate Peanut Butter
Stop by today for fresh fruit for a freshly made pie, or a freshly made MyHouse pie from local ingredients! Either one is sure to make a delectable Father’s Day treat.