I returned from our annual summer trip to South Carolina to spend a week on the beach with John's family (hot, humid, no hot tea). We got home at 2:00 a.m. thanks to another flying adventure and the next morning, I was greeted by...yellow! The blooming goldenrod turned fields to the golden late-summer hue. Enjoy these perfect days and cool nights!
It's the height of blueberry season! All the rain means the picking is very good if you can get out there between the showers. We went to the Charlotte Berry Farm this morning and will be visiting Pelke's in a couple of days for more. After coming home, I called my Aunt Donna in Buffalo and whipped up this pie for dessert -- so easy!
Try it yourself:
Aunt Donna's pie crust recipe
(Makes enough for three double-crust pies.)
In a large bowl, measure out: 5 cups white flour 2 1/4 cups shortening 1 1/2 teaspoon salt
Combine with a pastry cutter or fork until pea-sized lumps.
Take a 1 cup measure and add 1 egg and 2 tsp. cider vinegar; mix and then add water to the one cup line. Make a well in the flour/shortening mix and pour in the egg mixture all at once. Mix with a fork, cover with plastic and let sit for 30 to 60 minutes. Then dump it out onto a floured board, cut into 6 portions. Freeze 4 for later. Flatten and roll out the last two for your pie.
I brushed the top crust with an egg white wash and sprinkled it with sugar. We're trying to hold out until after dinner but might have to start with dessert first!
Here's Charlotte News Ad Sales Manager Pati Naritomi pulling in ads on one of our two new iMacs, thanks to a wonderfully generous News supporter. They're beautiful and awesome, although we have a lot to learn. The upcoming issue is nearly ready -- look for it in your box on Thursday!