When you think of “pot pies” you probably think of something savory, with colorful vegetables and chunks of meat swimming in a thick and hearty gravy. And that’s all fine and dandy, until you get to dessert.
There’s no reason that a pot pie can’t be sweet, and with that in mind I’d like to propose a ‘rebranding’ of pot pie to include just as much sweet as savory.
In this case, the ‘pot’ in pot pie refers to a single-serving ramekin in which a pie filling is baked. I particularly like these KitchenAid® ceramic ramekins, which are oven safe, perfect single-portion size, and even come in a cheery red to color-coordinate with the filling (I love color-coordinated dessert!)
Plus, did I mention they are single-portion size so you don’t have to share? Everyone gets their own adorable little pie.
A mix of strawberries, raspberries, and blackberries makes for a well-rounded berry flavor, but know that this recipe is incredibly flexible, and as long as you use 20 ounces of berries in total, you can use any combination of berries you like. You can also substitute frozen berries if fresh are out of season, but if your farmers’ markets are anything like ours this time of year, fresh berries are bursting with abundance. Take advantage of it while you can!
Flaky pastry, warm triple berry filling: what more could you want?
Ok, maybe a generous scoop of homemade vanilla bean ice cream.
In my mind, no fruit pie is complete without a scoop of cool, creamy ice cream.
©2015 Love and Olive Oil
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