Blueberry Pie with Creme De Cassis

Never fail pie crust recipe from my grandmother.

In a food processor blend 2 cups of flour, 2 teaspoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder with 11 tablespoons of unsalted butter. Pulse until the butter mixture is the size of little peas. Then add 6 tablespoons of cold water mixed with one egg yolk. Blend just until it comes together. Divided the dough into two rounds and refrigerate until well chilled. The filling for the pie is easy. Mix six cups of blue berries with 1/2 cups of sugar, 1/4 cup of corn starch, zest of one lime and one lemon, 1/2 teaspoon of cinnamon, 1/4 teaspoon of vanilla, 2 tablespoons Creme de Cassis. Then place into the bottom of a pie plate lined with one of the Pate Brisee. Top with a lattice of the dough too. I do a egg yolk wash with a dusting of sugar on top. Bake in the lower level of your oven at 400 degrees for 15 minutes then turn down your oven to 350 degrees and bake for an hour.

 My next interesting recipe is for Caprinettes. They are crepes made with goat's cheese. They are excellent filled with sauted summer vegetables or eat them with a little honey. You will need eight ounces of goat cheese, two eggs, 1 1/2 cups of semolina flour and white wine or chicken stock to make the batter. Salt to taste and butter for frying. You will cook them the same as you would any crepe.
 I have also canned some pickles. There is an interesting magazine that adds saffron to traditional dilled pickles. I have canned them up and can't wait until they have cured. Made some raspberry jam too. Added a twist to the normal jam recipe. I added lime zest and lime juice to the recipe. Really turned out lovely.