Pies have a storied past, beginning as savory things before developing their sweeter popularity. In England it was traditional to send a lamprey pie to the monarch, as a coronation celebration. And, while the thought of eel pie may not make your mouth water, clearly the famous pork pie Pip steals from the Christmas dinner in Great Expectations was intended to be the crown of the meal. Maybe it was the rise of Victorian villain Sweeney Todd that led to the marginalization of the savory pie, but, for whatever reason, the most we can hope for in that category is a chicken pot pie every year or two.
Sweet pies still abound, however, and they're never out of season. My husband whipped up his seasonal batch of blueberry pies for the freezer, and the freestone peaches are coming in this week and the next! As soon as we get back from vacation, that'll be me carrying a box through the parking lot to be turned into pies and cobbler.
If you're not a pie baker yourself (and it's never too late to start), Adrienne's Cakes and Pies offers a tempting selection every week. Last week my youngest and I got key lime and cherry, respectively, but I forgot to take a picture before this happened:
Adrienne makes some pretty tasty crust, and, since eating pie is often just an excuse to eat crust, it's best to make it worthwhile.
Eating pie leads to making pie, as the night follows the day, so my fourteen-year-old then whipped up these mini chocolate mud pies for us from the Sweet Auburn Desserts cookbook:
And since Atlanta baker Sonya Jones' pie crust is pretty tasty too, that's what I'll leave you with. Fill it how you please, with our bounty of summer fruit!
Pie Pastry Dough
1-1/2 cups flour
1/2 tsp salt
2 Tbsp shortening
1/2 stick butter
1/2 c cold water
To make the pastry dough, mix the flour and salt together in a mixing bowl. Cut in the shortening and butter with a pastry blender or fork until the mixture has the texture of coarse cornmeal. Add the cold water and mix until the dough is consistently moistened. Shape it into a ball and press flat. Wrap in plastic and refrigerate at least 30 minutes.
Once the dough is chilled, roll it out on a lightly-floured surface to 1/2" thickness. Transfer the dough to a 9-inch pie pan and trim the edges.
To prebake a pie shell, preheat the oven to 425F. Using a fork, prick holes in the bottom and sides of the pie shell. Bake for 10-12 minutes, or until the crust is golden brown.