Supafly Summer Berry Pie

SO.  Last night.  Another epic visit with the Farmer’s younger bro (not to be confused with the Farmer’s youngest bro, he’s the oldest of three) and his wife, one of my wicked cool sisters from another mister.  Topics of conversation?  Anything and everything.

The Farmer took out a monster farm fresh ham that was WAAAAYYYY too big for us to completely devour ourselves so I decided to call them and see if they’d like to partake in the smoked pig delightfulness.  They accepted with pleasure and we feasted on new potatoes, garden fresh zucchini, HAM glorious HAM and caesar salad.  Also there was wine and rum o’plenty.  Now, I love cooking hams because they pay it forward for days – fresh bread and ham sandwiches, homemade baked macaroni and cheese, and as a child we used to have split pea soup when Nana (my Momma) would boil the ham bone.  HOWEVER, the Farmer’s most hated vegetable is peas so I’ve had to modify that a little bit.  Coming up in a few days will be a post on Ham and Corn Chowder – delightful.

Anyway, back to the present.  So on this particular night these three downed a lot of their sauce of choice and after having a pen thrown at my jugular I threatened them I would write about them but I don’t think they heeded my warning so here it is BRO.

Have you ever seen those pictures of First World Problems?



This is the Farmer.  And his brothers.  Always.  Except substitute the word “water” for the words “rum and coke”.  If I’ve got a hankering for rum and coke, I’ll drink it without ice.  And if I’ve already had seven doubles, I probably won’t care if there’s ice in it anyway.  Just sayin’.

The Farmer is a resourceful guy however on this instance, I will take full credit for this idea.  I was only kidding but they were so desperate they actually did it.  Can you guess what this is?

photo 2_new

You got it.  It’s the ice from the inside of the deep freeze.  That’s what desperation will do to you; they both REALLY REALLY needed that rum and coke and it had to be ice cold.  The first one went down amazing, even though it was my idea their faces said “look at our brilliant ingenuity!”  Until the Farmer poured his second drink which tasted like a fishy mug of nastiness.  The Farmer is not one to abuse alcohol (meaning pour it out) but this time, he had to to save himself from cleaning it off the bathroom floor later.

You know what else I keep in my deep freeze?  Ice cream (actually I had vanilla bourbon greek frozen yogurt but tomato tomatoe right?).  And you know what goes great with vanilla greek frozen yogurt?  Supafly Summer Berry Pie.

Now I promised I would get the recipe for the pie crust from Nana and I got it.  It’s pretty special actually because it came out of my Grandma Clement’s Farm Women’s Union cookbook.  Pretty special to me because I never actually got to meet this remarkable woman but over the years I have met her through cooking.  That’s a special kind of love.


SO the pie crust recipe.  Nana makes a large batch of it and freezes them in wax paper-wrapped balls because Papa (my super amazing kickass Daddy-O) LOVES cakes and pies.  And pastries.  And cookies.  And cinnamon buns. You get it.

Pastry Crust
5 cups flour
1 pound shortening (like Crisco)
1 tsp. salt
Cold water
1 large egg
2 tsp. baking powder
2 tbsp. vinegar


So what you need to do is beat the egg in a measuring cup, add the vinegar and then fill the cup to 3/4 full with the cold water.  Mix all the dry ingredients in one bowl and cut the shortening into them with two knives or a pastry blender.  Add the cold liquid gradually stirring with a fork.  Place dough between two sheets of wax paper and work together until it holds.  Separate dough into grapefruit size balls and freeze individually to take out as needed.

Now for the supafly berry part!  This is easy.  After you’ve rolled out your pastry crust between two pieces of wax or parchment paper and laid in a 9″ pie plate, take any combination of berries you have (blueberries, raspberries, blackberries) to add up to 5 cups to mix with 1/3 cup of flour and 1/3 cup of white sugar.  Once you’ve tossed them together add them to the pie shell and bake in a 375F oven for 30 minutes.  (That’s my chocolate zucchini cake below, if you’re lucky I’ll share that too).


May your drinks be cold (and with actual sanitary ice cubes, not our super sketchy rural substitute) and your belly’s be full with amazing summer treats!  Kindness and joy to you all, Kim.



6 thoughts on “Supafly Summer Berry Pie

  1. Couldn’t wait to read this edition. Not surprising that the brother would be noted in this edition. Food and drink were on the menu. Pie looks awesome. Can’t really do pie crust but may try with this recipe. The maternal great grandpa makes a mean pie crust as well. Must run in the family.


  2. Pingback: Festive Tarts! Part Two – Stevia Pecan Tarts | MyHusbandTheFarmer

  3. Pingback: Arizona Lemon Pie | MyHusbandTheFarmer

  4. Pingback: Single Serve Pie Crust | MyHusbandTheFarmer

  5. Pingback: Easter Greekcake with Mixed Berry Sauce | MyHusbandTheFarmer

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 )

Google photo

You are commenting using your Google 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 )

Connecting to %s