I don't know about you,
but when summer rolls around,
I love buying and eating all the fruit.
Maybe it's because it's so hot
outside or maybe because so many of
my favorite fruits are in season.
So my first guest is here to make
a dessert that really highlights
2 fruits that are peak
right now. Peaches and blackberries.
And it's a recipe from her
cookbook, simple fruit. Welcome
back to new day. Laurie falls are so good.
They're here. Thank you.
I am excited because we're
making this pie crust.
Teenie, I don't know what this is.
OK. It's called different things.
So in my book, I call it a cristata,
which is the Italian word usually
that French call it a galette often.
But they use that for cake, too.
So, you know, there you go.
And we and some people just
call it an open face pie.
And the thing I like most about
this is it doesn't look too hard.
I told you that I'm kind
of terrified of pies. Yes.
And I. This is, you know,
as an instructor and then also my book,
you know,
my goal is to take the fear out of it.
OK. And it's really just pie.
You have to think about it.
Just high. It's just just pie.
OK, so let's let's make some crust 1st
and then we'll talk about the fruit.
Alright, we'll get.
So for the crust, just four ingredients.
Alright.
Alright, so you can start out with flour.
That's one. And 1/4 cups.
I've already measured this out for you.
And a half a teaspoon of salt.
Is this measured too? Yep.
Alright.
Thank you.
Made it easy for you.
You can just toss it together with a fork,
which is actually how my mother and
grandmother always made theirs.
It's easy.
Yeah.
And then we're gonna toss in butter,
which is not quite as cold.
As it should be, but that's 1/2 cup or
a stick of butter and you just kind.
And so I would use your
fingers at this point.
You could use a pastry cutter,
but what I like to do is just get
in and just pinch here for the,
pass it, pinch it and toss it.
Pinch and toss.
OK?
And what you're gonna do is you're
gonna work in some of the butter, OK?
Into the flour,
and the flour is gonna start
to look a little yellow,
but you're also gonna leave some
of the butter and little chunks,
and that is what creates your flakiness,
so that that's really the water
in the butter creates steam.
And that's what creates puff.
So the lock up steam is what is created,
right? Science. Yeah.
Croissant, same thing.
That's what creates those pockets.
Ohto.
So, and you can feel that
that's not super cold butter.
It should be cold,
but you want it to be really cold. Butter.
OK, because that's also part of the science,
right?
So go ahead and toss it just a little bit.
And now we're gonna start adding some water.
OK. Alright.
And so am I done with my fingers here?
Yes, you're done with your fingers.
Let me give you a towel here.
Ohh. Thank you. Go check.
Alright.
Alright,
so we're gonna start with some water, OK?
And it won't need very much water.
I'm gonna start with three tablespoons.
Alright? And you can just toss it
with the fork. OK? I love using it.
You wanna do it or do you want me to do it?
I can do it for you. And there you go.
OK, so you just want to toss it
so once you start adding water,
you don't want to work it too hard,
because that's what creates gluten structure,
so we want to be gentle with it.
Tossing it with your hands,
tossing it with the fork is perfectly fine.
OK, if you're going to use your hands.
What I would do is just get
in and toss it like this, OK?
And I'll toss it until I
don't feel water anymore.
And this is probably about right.
So you can see how it's coming together
in clumps if I grab it and just kind of.
Turn it over a few times up.
It needs a little bit.
You can see it's not quite picking it up.
Alright, got it.
So just maybe 1/2 to half table.
So you want it to be like
slightly coagulated.
Yes, it should start to come together,
but it shouldn't come together in a big lump.
OK. So if you if it does,
it's too wet or you've overworked it.
So yeah, alright, so this is perfect.
OK.
So we're going to put it out on
the table here and then I'm going
to have you go ahead and just
push it together and then you can
flatten it out with your hand.
But we're gonna give it a couple of folds,
and this is what creates
a little bit of flakiness.
So go ahead and press it out again.
OK. And then fold it again like this.
Mm-hmm.
And then we're going to make it
into a little round disc.
OK. And this week it chilled
for at least 1/2 hour.
An hour is better in the fridge,
obviously, and you could do it overnight
so you can make this way ahead.
You can double wrap them,
stack them up in your freezer when it comes.
You know, if you're making a lot of pie.
Ohh. OK.
So then.
We're gonna actually, we're gonna
make a filling first and second here.
I'm so glad you showed me that
because I think if I read that,
yeah I wouldn't quite understand
what it was supposed to look like,
what it meant for the butter not to
be mixed in. So this was so helpful.
Really is definitely a benefit to,
you know, the in person. Yeah.
Teaching.
So alright, so we're going to make
the BlackBerry filling here. OK.
And this is 4 cups of blackberries.
We can add a Peach in if you want to.
OK.
So I will put in maybe about 3/4 of those.
OK,
these are beautiful blackberries.
The Blackberries are from Spooner
Farms and they are in the Puyallup
Valley and I got both of my fruits
from Yakima fruit market in Bothell.
But I love to. You know, I'm a patron
of a lot of the different farms around.
I I I think that's wonderful.
Most markets, I have a gigantic evil
BlackBerry Bush behind my house.
Could I use those? Yes.
OK, can't as long as I would not use
them if you think they're being sprayed.
But I don't think that we
spray anymore in Washington,
certainly not in the counties around.
You should look in them to make
sure there's no bugs and stuff.
I mean, I don't think you'll see that.
I think. I think you'll be pretty safe.
Or do bugs just cook out?
Well? Bugs do cook out. But.
But I'm not sure that. I don't not
sure you'll see that to be a problem.
I think they're perfect. Yeah.
So anywhere you can pick blackberries,
that's one of the great
things about blackberries.
Unfortunately, they are a little invasive,
but they are will take advantage of mine
as well. OK, so we've got our one Peach.
If I wanted to add maybe more Peach,
less BlackBerry, would it still be OK?
Yes. OK. And and you can switch this up,
any type of fruit will work. Alright.
Alright. So you can put the sugar in sugar,
save just a little bit of that,
like a tablespoon. A tablespoon.
OK. And we're gonna do some.
Cornstarch.
So you can put in all that except
for a tablespoon.
Ohh, except for a table, sorry. OK yeah,
that's about 1/2 cup and this is 1/4 cup.
OK and a little pinch of nutmeg.
I'm not big on spice,
but I do like little bit in there.
And the cornstarch is basically to help
get that thicker consistency, right?
Yeah, inevitably these will drain,
you know, kind of leak all over the place.
If it leaks, don't stress.
And then this is a vanilla bean,
which is a really nice.
I don't think I've ever cooked
with like a vanilla beans that I
would feel very fancy if I did.
So I'm gonna give you that would
make you use your hands this time.
OK.
It gets pretty messy so you can
just toss it and actually put.
Yeah you can put a little salt
and if we if we wanted to.
OK and what are you doing this do
you want to just take care to make
sure that the fruit stays whole and
complete wouldn't smash it too much
but I think you're you know good.
These berries are quite soft but really
kind of perfect and the Peach and the
BlackBerry is really a nice combination.
We got our feeling done.
So you can set that aside for a minute,
ma'am,
and we're gonna roll out some dough here.
OK. Alright.
So this dough I made earlier,
and ideally it's been sitting in
the refrigerator for how long?
At least an hour.
But an hour?
Yeah,
for sure.
And this is actually just perfect to roll.
When you first bring it out,
it might be a little bit too hard.
Hard? Yes. You might just have to
wait a little bit of flour down. OK.
And just a little bit on top. OK.
And then what you're gonna do is ### first,
OK? And if it cracks, just push it back in.
OK? Pick it up, turn it ### right,
pick it up and turn it.
And then you can start rolling.
Oh my God, middle up, middle down,
about up, middle down.
And you can give it a little more pressure.
There you go.
And now you're gonna pick it up and turn it.
So pick it up, turn it this way. OK.
Let's give you a little bit of flour on top.
There you go.
These are actually really great tips that you
know that after you've been doing things.
Well, sometimes you forget just kind of
the basic techniques that make it easier.
Yeah. So I am really grateful for this.
And it's all you're doing is turning it.
So she's picked up already.
How are you doing?
Is turning it just a quarter turn each
time and you're keeping it fairly round.
If it comes out Oval,
it comes out square, it doesn't matter.
We're gonna trim it and it all.
Pulled into a nice cristata.
Alright, so, OK, alright,
go to about an eighth of an inch.
OK, alright. Bigger, bigger. OK. Yeah.
Now we only have about a minute left,
so let's, I'll just, I'm going to quickly.
She's like,
I'm not getting it done together for you.
That's all right.
So once you get this out.
And and going on I see that like.
There's a little crystals on
it and everything, so.
We just dump it in, so we just put it all in.
And if you don't can't use it all,
I'm gonna probably cut back just a tad here.
And then what I'm going to do is
you want to kind of keep it all in,
you're going to fold it in,
you're going to fold.
Put your hand down.
Yeah, fold, fold, fold, fold, fold.
And I forgot to trim the edge,
which I always say you should do.
And I didn't do it today.
And so then I would freeze
it for about 30 minutes,
freeze this 30 minutes and
then put it in the oven.
Little milk on top with a little
sugar milk on top and sugar.
And that's it,
your BlackBerry cristata.
Hmm. So good. And so fresh.
Perfect. Like August, right?
Perfect. August.
Not too sweet, not too savory.
I mean, it's just delicious.
Thank you so much. Thank you.
Now, Lori shared her
recipe for this great dish,
and you can find a news website.
But what you showed us and
the tips you gave, just
amazing. Thank you.