Blueberry Lattice Pie

This Thanksgiving, I wanted to go back to basics and make a classic lattice pie with homemade crust. For those of you who know me, I stay away from box mixes or anything that comes pre-made, with the exception for pie crusts. The store bought pie crusts turn out wonderfully, save a lot of time, and you can’t even tell that its store bought! I believed this until I actually saw the light and made my own crust today. Oh. My. Goodness. Homemade really does make a difference, and it’s totally worth the extra effort. The trick to making a good pie crust is using super cold ingredients. Not only does the butter need to be cold but the flour does too. I followed Martha Stewart’s recipe for her blueberry lattice pie. I would have gone with a more traditional Thanksgiving flavor such as apple or cherry, but blueberries are on the “OK” list for my father who has an allergy to fructose.

 

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Polpette al Pomodoro

Happy Meat{full} Monday! I’ve seen other food bloggers do Meatless Mondays but I can’t find a day worthy enough of breaking away from meat, hence, Meatfull Monday. What started out as a quest to make the best meatloaf turned into meatballs in tomato sauce (a.k.a. polpette al pomodoro). I used a food processor because a) it’s way easier and your hands won’t get too cold when you handle the meat and b) to incorporate the spices into the meat. I served the polpette with mashed potatoes and steamed broccoli sautéed in garlic.

 

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