On Friday, I took Rilke to see a behaviorist in the Central Valley; I had to take the day off work, which ended up being a small blessing. We drove the hour and a half through the hills and the orchards and the cow fields, past huge, newly-built mansions and worn, dilapidated houses and truck stops and feed stores. The behaviorist put me so at ease about Rilke, about her energy and her aggression and her anxiety. At the end of the month, we’ll head back to drop Rilke off for a 2-month board and train. I’ll make the trip out to see her once a week (so I can also get trained).
Friday morning, though, before driving to the Central Valley, I made a vegan blueberry-cherry pie to take to Shabbat dinner at Amy’s house. Originally, I had planned on making a blueberry-peach pie, but the peaches were mealy and flavorless, so I rounded out the filling with some hastily-defrosted cherries leftover from the jam bars I made earlier this week.
I used Cook’s Illustrated Foolproof pie dough, which I swear by — except I substituted Earth Balance for the butter. Yes, it was less flavorful, but it was worth it so that Amy and her daughter could dig in!
Crust (make 2+ hours ahead of time)
2.5 cups flour
1 tsp salt
2 T sugar
12 T butter OR Earth Balance
1/2 cup Crisco
1/4 cup cold vodka
1/4 cup cold water
Note: I have to make this in two batches, because my food processor is small. If you don’t have a food processor, do your best with a pastry cutter or fingers.
Pulse 1.5 cups flour in the food processor with salt and sugar until combined. Add in butter (cut into 1/4″ slices) and shortening (cut in 8 pieces). Pulse the food processor until the mixture comes together — it will look wet and cohesive. Scrape down the food processor, add the rest of the flour, and process again.
Turn the dough into a bowl and sprinkle with the vodka and water (mix together first). Fold the water and vodka into the dough — it will be very wet and tacky! Toss into a ziplock bag or wrap in plastic wrap and refrigerate for at least 2 hours and up to 2 days.
20 oz blueberries
1 lb cherries (frozen is fine, defrosted and wrung out)
5 T cornstarch (if making this again with only blueberries or fresh cherries, I would reduce to 4 T)
1/2 cup sugar
1/2 tsp cinnamon* (there is a definite cinnamon flavor to the finished pie — everyone loved it, but just a head’s up!)
1/4 tsp salt
1 T butter or Earth Balance
Egg for egg wash
Preheat oven to 400°.
Whisk together the cornstarch, cinnamon, salt, and sugar, then toss with the cherries and blueberries.
Roll out half the crust and lay in a 9″ pie plate. Pour in the filling mixture, and dot with 1 T butter (or Earth Balance).
Roll out the second half of the dough into a 10″x10″ rectangle and cut into ~10 1″-wide strips. Lay over the pie in a lattice pattern. Brush with egg wash and sprinkle with turbinado sugar.
Bake for 15-20 minutes and then drop the temperature to 350°. Bake for another 30-40 minutes, covering the pie if necessary.
Let cool for at least an hour before cutting!
On Sunday, R and I went back to my elementary school’s Spring Fair. It was lovely to show her all of my childhood haunts — the junk garden and tree house, the clay room, the back stairs with my class’s mural, the bench with my initials carved into it. We got “scrip”, the fair tickets I remember budgeting and hoarding as a kid, and bought ourselves a mini-key lime pie and I got my face painted. It was bright and warm but not hot; kid bands were playing a mix of new alt-rock songs and 70’s classic rock. Everything felt covered in a golden softness that carried through the rest of the day — coffee, soup, and baguettes at a cafe, book-browsing at one of my favorite bookstores, reading at the kitchen table while R cooked us bougie burritos (broccoli, tomatoes, quinoa, and a cashew-“cheese” sauce).