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blackberry-blueberry crumb pie

I am completely and utterly failing at having a low-key, lazy summer. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely because I seem to be jumping from big project to big project, we’re suddenly approaching the midpoint of August and I’m faintly panicked that this summer will be over before I have taken in sufficient levels of sun, sand, toasted marshmallows, vacation, and hot, sticky laziness that veers into boredom to fortify us for a big exciting fall and an always-too-long and always-too-cold winter. The fix begins now.

let's make pie!gather scraps, chillready to rolleasier to transfer folded

First up: pie. Look, I too enjoy the look of a stunning, woven lattice of a pie lid. Chevron, braided, plaid and twisted ribbon spirals too. I am not immune to the charms of elaborate pate brisee crafts. But I would like to postulate that were we all to eat pie in the dark, only a tiny fraction of those of us who respond to butterfly-leafed lids with heart-eyes emojis (that is, me, me, me) would choose the taste over that of a fluffy, rubbly, cobblestoned crumb lid.

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About Bob Lucas-Clark

Bob Lucas-Clark
I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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