Separate, but equal. |
I also understand that I sound like every episode of "Portlandia." Here is the thing: When you are in Vegas, you play slots. When you are in Miami, you go to the beach. When you are anywhere even CLOSE to Portland, Oregon, you eat fresh, fabulous fucking food. It's just how things roll around here. The restaurants, the food carts, the wineries, the markets - everybody loves to eat clean and local foods. And I know it's cute to make fun of that and to PUT A BIRD ON IT AHHAHAHAHA RIGHT GUYS?!?!?! but I can't really apologize for being in this environment. Or I could, but then I have to think about how most of the world is starving right now and about a zillion babies are dying in Somalia every hour, and how it is an outrageous fluke of luck and cosmic chaos that I was born a privileged-ass white girl and have every opportunity in the world and yet somehow still manage to feel shitty about myself for a couple of hours everyday, and really man? I just wanna eat some fucking pie about it already.
I got this recipe from American Test Kitchen’s “Healthy Kitchen” Summer 2011 magazine, which of course I had to pick up while I was geeking in line at the grocery. I have been living under a rock and had no idea about this institution or its several magazines and public television show. I also had never heard of the White Stripes until like 2004. This is the way I do things – late and tinged with just enough self-awareness as to make me uncomfortable in most situations. Anyway, I found this magazine to be quite helpful and interesting, and this recipe for Summer Berry Icebox Pie is the bomb.com and you are a dummy if you don’t make it and eat it in your face right this very minute.
Shizz Besides the Basics:
More Crumbs than a Zwigoff film. |
Ingredients:
Graham Cracker Crust:
1 and ¼ cup of boxed graham cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
3 tablespoons natural cane sugar (ok, I’ma go off right here for just a tiny second. I recently decided to limit my intake of refined-ass processed white sugar. I got these cookbooks that are all about only natural and organic ingredients, and the one change that has made the most difference in the taste and quality of my foods, is swapping out gross sugar for rad sugar. You can find “sugar in the raw” looking sugar in the bulk section of your grocer. That’s what you want. Those bins are the shit. If you aren’t doing half of your grocery shopping in the bulk bins, then you are a dummy and you are paying too much for your dry foods. Anyway, stop using that shit sugar and use the natural cane sugar you can get in the bins for cheap, else try one of the Gucci natural sugars with a name. I have been all about the Demerara lately. It’s got these (and I totally know I am about to sound like a dick right here, but) subtle notes of vanilla and molasses and it’s just fucking amazing on and in everything. It makes the crust of this pie like a giant brown sugar cookie. Do it do it do it do it do it go get the fucking sugar already do it do it do it.)
Pie Filling:
All I can think of when I look at this picture is cat assholes. |
2 cups blackberries
2 cups blueberries (Also, this recipe calls for FRESH berries only, frozen berries have no place here.)
½ cup natural cane sugar, like Demerara or Muscovado
3 tablespoons cornstarch (to be honest, I think they got it wrong here - or maybe there was enough structure already in the fruit puree - but it seemed like 3 TBSP of cornstarch made the puree a little stiff. I think I will try 2 and ½ tablespoons next time.
1/8 teaspoon salt
1 tablespoon fresh lemon juice
A pint of berries at their "Scared Straight" intervention. |
Order of Operations:
1. Put an oven rack in the middle position and turn it up to 325.
2. Measure out your (4 TBSP) of unsalted butter and pop it into a microwavable bowl and nuke it until thoroughly melted, approx. 45 seconds. Cool it off on the countertop or maybe in the fridge, if there is room for it to hang out and not get its escaping heat on your other perishables.
Another crumby day on Wall Street. |
3. While your butter chills out, measure out your (1 and ¼ C.) graham crumbs like you would flour and dump them into your batter bowl. Follow suit with your (3 TBSP) sugar. Set that batter bowl aside and get to work on your fruit until your melted butter is no longer hot to the touch.
Every caption I can think of is racist. |
5. Fill your water bowl with, well, water. I use the same big-ass bowl that I use for dough and potato peeling and all those other big and messy jobs.
I'm also badass at shadow puppets. |
6. Measure out 2 cups of blueberries – be sure to pick thru them first. Take off any weird dead flower blooms and toss any blueberries that look like shriveled smurf testicles. Dump your pretty blueberries into your water (alternatively, if you have a colander that fits into your water bowl, place your berries directly into your colander. It just makes it easier to bob your berries).
7. Follow your blueberries with your (2 C.) blackberries, and your (2 C.) raspberries (or strawberries, sliced into 4 thin triangles, or any combination thereof that equals a total of 6 cups of berries), all of them carefully picked over.
8. When every berry is in the colander, start dunking your colander into your water bowl. Pump those puppies up and down a few times, letting the gravitational pull of this dumb earth we sit on tug the dead and gross bugs and dirtie out of your berries. Dump out your water bowl and refill with clean water. Dunk some more. Pull the berry colander out of the water bowl and examine your water. When it looks like the majority of the flotsam in there is made out of raspberry hairs and not dirt clumps and bugs, then you may stop your dunking. It is ok if some of your more delicate raspberries got a little smooshed or fell apart a little. It happens to everybody sometimes.
9. Having come to the conclusion that you are no longer afraid of eating berry bugs in your pie, transfer your berries from your colander onto some paper towels where they might dry off a bit.
10. Return to your melted butter. If it has cooled down enough, then go ahead and toss it into your batter bowl with the graham crumbs and sugar. Use a stirring device to stir your business until your ingredients become well-moistened and mixed. It should look like what you would think it would look like – damp but crumbly and like you want to eat it right now.
11. Slowly spoon out your crust mixture into your pie plate or dish. Do not do as I did and just dump it all into the middle. It is easier to form a crust if you kind of just sprinkle and scatter the mix gently around the whole plate.
Fake your own moon lading at home! |
13. Transfer the pie plate to a wire rack and let it cool completely, about 45 minutes.
Fruition! |
15. Alright, look down at your berries on the paper towel. Some of them are gonna be ugly. It is just the way of life. Go thru and pick out all the ugly ones. Maybe they are split down the middle, or there is a bruise on that strawberry slice, or that one blackberry has two segments that are so light as to almost be pink and they are situated like accusatory eyes just burning holes right through your soul, or you know whatever you’ve got. The aim here is to get a total of 2 and ½ cups worth of berries that you are going to puree and strain, in order to make a base for your pie. So, ugly berries are meant for this task. You won’t have the full 2 ½ cups. You probably won’t even have one full cup. Just get all the ugly ones out first and then try to leave the best looking berries on the paper towel. These are your show berries. These are your studs. These are the bitches that are going to make whomever you have been so very fucking generous as to share this pie with, stand up and say “Holy Shit” when they see it for the first time.
Blender's Game. |
16. Take your (2 ½ C.) ugly berries and toss them in your blender or food processor if you got one. Buzz them shits up into a smoove liquid. You should blend away all of the flesh of the berries until only the seeds remain in your puree. Now comes the only kinda shit part of making this beast.
17. We need to separate all dem seeds until we have a totally smooth puree of berry guts that we can mix with a little cornstarch and use as our pie base. Locate your fine mesh strainer, a rubber or silicone spatula or equivalent, and your smallest saucepan. Pour about half of your berry puree into your mesh strainer over said saucepan.
You jelly? |
Warning! May cause you to shill for the Republicans (that's a Cosby Joke). |
20. Find your little jar of whatever awesomepants jam you are going to use, and take 2 tablespoons out and into a little bowl. Microwave for about 30 or 45 seconds until it is warmed thru and loosened up a bit. You want it super spreadable.
Just like gay Christians, these fruits are in a jam! |
Al Honey, I miss you! |
22. Pour the warmish puree into the totally cooled pie crust. Spread it round nice and slow. Like however many dollars of puddn from that one skit show on MTV in the gross early 90s with not-gay-yet Ian Michael Showatter, remember guys? Heh, remember this pop culture reference from our high school days, guys? Slap me a high five!
23. Now spoon out your delish jam-coated berries directly onto your puree goo. Lightly press them into the pie. Then go thru and obsessively turn every berry so that it faces out and evenly space your red berries so that there is enough symmetry to the pie that I will feel a certain amount of smuggish self-satisfaction like I made a fucking good looking pie just now, y’all. Or you know, however one might feel, were they to clearly demonstrate their genetic and mental superiority by making this super awesome pie. Look at you, sitting over there right now, with no fucking pie. Who is winning right now. And shut up, not like Charlie Sheen Winning or internet fail/ winning, but like actually winning. Actually and physically crossing the finish line of Who Just Made a Magical Pie. It is me. I’m having pie. I am the pie winner. And now, so are you.
24. Oh wait, PSYCH just kidding. You have to put some cling wrap on that pie and chill it in the fridge for THREE FUCKING HOURS until it is all-the-way set. But in three hours my friend, then, THEN you will be the pie winner.