baking pies

I love having little mini-pie crusts in my freezer ready to be filled with fresh or frozen fruit as needed or wanted. It's my new favorite thing to do on a lazy day--pâte brisée (fancy word for pie dough) made quickly with my food processor. If there's time I fill the little pans. If not, I freeze the dough for later use.

A recent clean-out of my freezer drawers unearthed two forgotten pie disks from my cooking class on pie dough--so of course, I had to make pies.

Thanks to a tiny mouthwatering Buttermilk pie delivered by my neighbor as a thank you for a borrowed cup of sugar--love that--I remembered my little pie tins that had been stashed away in the baking drawer for far too long....the happy result....a half dozen frozen tart shells and three beautiful mini pies ready for the freezer--each filled with a little sugar, cinnamon, butter and flour, a combination of fresh blackberries, frozen raspberries and blueberries, and for my friend Matthew--his favorite sour cherry filling. Happy pie girl now.

Sharing my favorite pie book--purchased at a little independent book store in Charleston, South Carolina.