When my husband Mr. Tofu talks about our early courtship, he likes to tell the story about the day he took one of my homemade pies to work. He put it on the break room table and co-workers flocked. One particularly astute pie-loving colleague took a bite, smiled at Mr. Tofu and said, “This is pretty much the best dating experience for you ever, isn’t it?”
Which is funny, because I’m not even good at pies. I fall down when it comes to the crimping part, every time. My crust is flaky, my fillings divine, and I dare say I’m a struesel specialist. But when it comes to the edges, my pies are not perfect, they’re shaggy as hell. I end up apologizing for my crimping and every time Mr. Tofu looks deeply into my eyes and says, “Hon, it’s fine. It’s perfect. It’s the best pie I’ve ever had.” Sigh. He always does that, assures me when I’m freaking out because it’s not perfect.
But come to think of it, that’s a good part of why I married the guy. Who doesn’t need that assurance now and then? Especially when it comes to pie dough. That’s why Shauna James Ahern has decided to put all of the blogosphere’s pie dough fears to rest with this pie e-event. Well, I can’t really coach you on perfect crimping technique (see the photos), but what I can do is give you a really kick-ass huckleberry pie recipe and some pie dough tips.
In this recipe, I use pie filling from Packard Orchards and Bakery, a nice stop on the stunning Hood River Fruit Loop here in Oregon. They are also at farmer’s markets around Portland, and if you call them in advance, I’m sure they’d be happy to bring some huckleberry filling with them to the next farmer’s market.
Huckleberries are wild, tiny, and they’re only around for a fleeting week or so in summer. They also cost a mint when they are around. Add all this up, and I don’t feel too bad using a pre-made huckleberry pie filling. Packard’s pie filling is a really good choice–full of the sweet, grapey, blueberry flavor that only my favorite berry can deliver.
And as for the crimping? Well, Mr. Tofu swears the crust is just fine. That’s good enough for me.
Makes 1 8 to 9-inch pie