It all started with a midnight brownie…
I have a confession to make… I have not been out to play in the snow once in the past 48 hours.
No snowmen, snowballs, sledding… nothin’. Ive been torn between enjoying the nostalgia of this weather and staying cozy and warm, inside with my fuzzy blankets and plaid pajamas. Cozy and warm has been winning out.
Let me dispel a few rumors.
No, this pie is not exactly pretty.
Yes, this picture was taken inside of a refrigerator.
Yes, this slice is sitting on a plate intended for sushi.
No, this is not sushi. It’s pie. Delicious pie.
Yes, I ate this slice of pie after photographing it. And then I ate some more pie. And let’s not even talk about the obscene quantity of filling I ate beforehand. I might have to relive the prevailing guilt, otherwise.
I don’t like feeling guility.
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So I had this idea . . .
It involved summer, and blackberries, and butter. And therefore: pie.
Now before you go ahead and tell me that this doesn’t look like a pie, let me go right ahead and agree with you. Indeed, this is not exactly what I picture when I hear the word “pie”. But then again, it does meet all of the qualifications:
1.) Buttery crust
2.) Bold, and in this case fruity, filling
3.) Did I mention that the filling is nice and oozey when warm? No? Well, count that as numero tres.
And finally,
4.) The mind-blowing effect of faintly sweet crust and berry-goodness in just a few, compact bites.
So there you have pie . . . well, crostata to be more technical. At that, I suppose it would be appropriate to give you a brief explanation of what a crostata is.
A crostata is basically a rustic “pie” of sorts – it does not have a top crust, other than the edges which are upturned in order to contain the filling of choice. In my case, however, crostata is an excuse to be a little lazy because you don’t have to worry quite so much about appearance. It’s a way more freeform kinda dessert, which enables “creative license” and the ability to hide any impending mistakes.
