The One That Started It All

Hey y’all, my name is Becca and I have recently discovered my newest obsession in baking.

I LOVE to cook, but baking has always frightened me a bit. Yet, when I had an excess of plums I knew that I must conquer whatever fear or doubt I had in myself when I decided to make a Plum & Raspberry Pie from scratch.

Never in my life had I attempted in making pie dough on my own. Yet when I saw the recipe for this pie I knew that I had to try it. So in the kitchen I went, without knowing what in the hell I was doing.

I must say, for never making a pie before, it turned out amazingly! It was a huge hit at home and with my friends.

Since then, my weekend project has been to bake pies. It’s like my stress reliever after a crazy and stressful week. Being in the kitchen, with flour, butter and sugar everywhere, listening to some good ol’ Frank Sinatra…it’s my happy place.

Because of this, I thought that I would share my journey as I conquer baking. I’m determined to make the best damn pie so here goes nothin…or…maybe something…I guess we’ll just have to wait and see.

Enough with the chit chat, here’s the recipe for the first pie I ever had the balls to try and make. It’s a damn good pie and you should definitely make it. You’ll thank yourself later, believe me.

I got this recipe off of one of my fave food sites, Food52 (

Plum and Raspberry Pie
By fiveandspice

Makes one double crust pie

For the crust::
1 3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold butter, cut into chunks
2 egg yolks
3 tablespoons cold milk
Stir the flour sugar and salt together in a medium mixing bowl. Cut in the butter chunks just until they are about the size of pecans and the flour will hold together a bit when you clump it.
Whisk together the egg yolks and milk in another small bowl, then dump this into the flour mixture and stir until the dough just comes together in a shaggy mess.
Turn your shaggy mess out onto a cold, un-floured work surface. Gather the dough into a tight mound, then using the palm of your hand, smear the dough down the side of the mound on each side, moving around the mound so all the dough gets smeared. This is a process called fraissage. Scrape the dough back into a mound and repeat. At this point the dough should have come together into a pretty cohesive mass streaked with butter.
Gather the dough, divide it into 2 pieces with one just a bit larger than the other (the bottom crust needs to be a little larger than the top), wrap each tightly in plastic wrap and flatten them into disks. Refrigerate for at least 4 hours before using.
For the filling and assembly::
1 recipe pie crust (above)
8 ripe plums, pitted and sliced into 1 inch-thick slices (no need to peel them)
1 cup raspberries
1 cup sugar
2 tablespoons cornstarch
1 beaten egg, for an egg wash (I actually skipped the egg wash, but it makes the pie look nicer)
Heat your oven to 350° F. In a large bowl, toss together the plum slices, raspberries, sugar, and cornstarch until the fruit is coated.
On a well-floured work surface, roll out the larger of your crust disks into a circle that’s about 12 inches across. Transfer the dough circle into a 9-inch pie pan, gently pressing it into place, and leaving a 1/4-inch lip around the edge of the pie plate.
Transfer the fruit mixture into the pie plate. Roll out the other piece of dough into a circle that’s about 10 inches across. Place this on top of the pie, pinch the edges together and crimp them to seal the pie. Poke some slits in the center of the pie to allow steam to escape. Freeze the pie for about 30 minutes.
Put the pie on a rimmed baking sheet to catch the mess of fruit that always bubbles out (the crust sometimes leaks some butter too). Brush the top with your egg wash, if you’ve made one, then bake it in the center of the oven until the crust is golden brown and the fruit is bubbling (about 1 1/2 hours). Allow to cool at least one hour (and preferably more like 3 hours) before eating, to give the filling time to set.


And there she be, the finished product.

I do apologize for not having more pictures, I wasn’t planning on doing all this when I started making pies. This pie though…phenomenal!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s