What can I say? It was calling to me, crooning a love song that rivaled the beauty of the frogs' sex-swept serenade as I walked back from the mailbox. Such a simple action, gazing at the moon, but for some reason, I was enraptured. Seduced. And I needed to capture it.
Mixed Berry Pie with Homemade Pie Crust
Ingredients
Crust:
2.5 cups all-purpose flour
1/4 tsp salt
1 cup cold butter, cubed
6 to 8 Tbsp ice water
Filling:
1 cup sugar
1/4 cup cornstarch
dash salt
1/3 cup water
1/2 tsp ground cinnamon
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup blackberries
1 Tbsp lemon juice
2 Tbsp butter, melted
Method
In a large bowl, mix flour and salt. Cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so one is slightly larger than the other. Shape each into a disk, wrap in plastic wrap, and refrigerate for an hour or overnight.
For filling, in a large saucepan, whisk sugar, cornstarch, salt, water, and cinnamon until smooth; add blueberries. Bring to a boil, and cook and stir two minutes or until thickened. Cool slightly.
Preheat oven to 400°. Gently fold raspberries, strawberries, and blackberries into blueberry mixture. Add lemon juice and mix until well combined.
On a lightly floured surface, roll out the larger portion of dough into a circle 1/8" thick. Transfer to a nine-inch pie plate. Add filling.
Roll remaining dough into a circle 1/8" thick, then cut into 1/2"-wide strips. (I used a pizza cutter!) Arrange over filling in a lattice pattern; trim strips and bottom pastry to 1/2" past the pie plate, then seal strips with bottom pastry and flute edge. Brush top of pie with melted butter. Bake for 10 minutes.
Reduce oven to 350° and continue to bake for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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| @letitproducejoy |
The moon wasn't quite full yet; when I zoom in, I can see the craggy surface piercing the night sky where darkness still clings to the edges by its fingertips. It's a bit creepy, really, seeing all but that tiny sliver of a shadow, a sure indication that something is not quite complete and there's still a faint hint of the unknown.
Perhaps it's appropriate, then, that I shot the moon a couple nights before Lughnasadh, marking the first harvest of the year. Those in tune with nature have likely sensed the waning daylight and the wind of change in the air, despite the summer heat and... if you live anywhere near where I do, the stagnant humidity that envelops you the moment you walk out the door.
But change, it really is a-comin'! And with Sagittarius right on its heels, that change is likely to push some boundaries and force us to fly higher than we have before. Though the season really is slowing down, there's a sense of urgency in the atmosphere, an optimism and a fire that pushes for action.
I like to think of this particular Lughnasadh, considering it coincides with a blue moon (a phenomenon that occurs every 2.5 years or so), as a time to chase after dreams and make them bigger than I ever thought possible, even if the end result is hidden from view. By taking my first step into a new career, and as I settle in and create a niche for myself in my new role and really engage with my new work family, it feels like the fire has been ignited, burning more brightly than it ever has before.
Tomorrow marks the opening of a window of opportunity and the time for taking leaps of faith just as we reap the benefits of what was sown in spring. To that end, The Fool comes into play with vigor this sabbat, bringing his gifts of risk-taking, purity, and potential.
I'm not a particularly controlling or Type A person; many people would tell me I'm actually quite terrible when I try feigning anything of the sort. The Fool still makes me a bit uncomfortable, though, with his laissez-faire attitude, blissful ignorance, and sense of wonder even in the face of danger (I mean, the guy is right on a precipice; no way would I consider doing that). What a fool, indeed; doesn't he realize there are rules, one of which is "don't stand at the edge of a cliff, lest you hurl yourself over it?"
(Yes. I made that up. It's one of my rules, though.)
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| I mean, seriously, look at this flighty bastard. |
But I admit, I'm jealous of him, too. Without a care in the world, a single shit to give... he lives for the day, whatever it brings. I find that, while I certainly hold the same attitude to a degree, I prefer to hang back, sometimes simply enjoying the scene unfolding instead of actively participating in it.
This blue moon Lughnasadh is the perfect opportunity to step outside that comfort zone, be thankful for what you've achieved, and almost step directly in the fire to experience its warmth and, yes, maybe even some heat, potentially to the point of getting burned. "You only live once," after all, so make it a damn good one. Grasp your carnelian, anoint yourself with sandalwood, enjoy the gathering of and feasting on apples and grains and berries*, and embolden yourself by taking a fucking chance on something. Anything!
The Earth is winding down, thankfully taking its sweet time to usher out summer for a much colder period. As this happens, I plan on taking a life lesson from The Fool and light that flame within me, in the hopes it preserves me and to keeps my belly full of delicious, salacious fiery passion.
I hope, this beautiful turn of the year, you find your heat, too.
*Did I mention, I made this beautiful pie this past week? Twice, even! Keeping the fire in the belly and the heat in the kitchen, clearly. Recipe below. :)
Mixed Berry Pie with Homemade Pie Crust
Ingredients
Crust:
2.5 cups all-purpose flour
1/4 tsp salt
1 cup cold butter, cubed
6 to 8 Tbsp ice water
Filling:
1 cup sugar
1/4 cup cornstarch
dash salt
1/3 cup water
1/2 tsp ground cinnamon
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup blackberries
1 Tbsp lemon juice
2 Tbsp butter, melted
Method
In a large bowl, mix flour and salt. Cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so one is slightly larger than the other. Shape each into a disk, wrap in plastic wrap, and refrigerate for an hour or overnight.
For filling, in a large saucepan, whisk sugar, cornstarch, salt, water, and cinnamon until smooth; add blueberries. Bring to a boil, and cook and stir two minutes or until thickened. Cool slightly.
Preheat oven to 400°. Gently fold raspberries, strawberries, and blackberries into blueberry mixture. Add lemon juice and mix until well combined.
On a lightly floured surface, roll out the larger portion of dough into a circle 1/8" thick. Transfer to a nine-inch pie plate. Add filling.
Roll remaining dough into a circle 1/8" thick, then cut into 1/2"-wide strips. (I used a pizza cutter!) Arrange over filling in a lattice pattern; trim strips and bottom pastry to 1/2" past the pie plate, then seal strips with bottom pastry and flute edge. Brush top of pie with melted butter. Bake for 10 minutes.
Reduce oven to 350° and continue to bake for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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