Homemade Pie



The weather this summer has been amazing in London and because of the beautiful weather, the fruit has been especially good too. My friend Kate makes a delicious pie with a secret family recipe for the crust. So of course I asked her to make one for the blog and she happily obliged! We decided to make one berry pie (using blueberries, blackberries and raspberries) and another where we added in some peaches to the mix. Below is the recipe as well as a few photos of the process. They were both so, so tasty and I am already looking forward to the apple pie she is making for our Thanksgiving celebration.

Pie Filling Ingredients:

7 cups berries/fruit (if mixing in blackberries, use less blackberries than other berries due to tartness)
1 cup sugar
1-1/2 to 2 t lemon juice
4 t instant tapioca
1/2 t cinnamon
2 T butter (optional)


  • Make pie dough (since I didn’t want to reveal the secret family recipe, Kate suggests the Joy of Cooking pie crust recipe) and put dough in refrigerator to chill while you make the filling
  • Mix sugar, instant tapioca and cinnamon together
  • Put washed berries (or whatever fruit you choose) in a bowl, sprinkle with lemon juice, mix in sugar mixture and let sit for 15 minutes
  • Take dough out of fridge and divide in half
  • Roll out first half and put in pie plate and fill with berries
  • Cut up two tbsp of butter and sprinkle on top (optional)
  • Roll out second half and place on top of filled pie
  • Pinch edges to make crust
  • Sprinkle sugar on top if you like
  • Cut slits into the top of the pie
  • Cover edges of pie with pie cover or aluminum foil to prevent burning
  • Bake for 1/2 hr. take off cover/foil
  • Bake another 20-30 mins until crust looks light brown and juice starts coming through vents


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Mushroom Risotto

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Risotto is such a delicious and comforting dish and also really easy to change it up in easy ways by just adding new ingredients. One of my favorite ways to make it (a little bit due to nostalgia of our first year of marriage when I made this all of the time) is to add in a mix of dried and fresh mushrooms. I whipped this up one weekend after a visit to the farmer’s market in Marylebone and paying a visit to the mushroom stand. I tend to go a little off the cuff when it comes to cooking, so some amounts might not be exact, but just sort of go with it…


  • 1/2 Cup Arborio rice ( or a handful per person)
  • one small onion diced
  •  olive oil
  • handful of dried mushrooms (I like to use a mixture but any variety will do)
  • handful of fresh mushrooms, cleaned and hand torn (I like to use shitake or porcini)
  • one glass of white wine
  • 1 Litre chicken stock
  • 2 large handfuls of freshly grated parmigiano cheese (try to get the best quality you can as I think this makes a big difference)
  • salt & pepper


Start out by heating up some water to almost boiling, remove from heat and soak the dried mushrooms in this water and set aside. Heat chicken stock in a sauce pan to keep warm. Meanwhile, heat a couple of glugs of olive oil in a medium sized pan over medium heat and add the onion, cook until translucent (about 4 minutes). Add in fresh mushrooms and arborio rice and cook for a minute or two until the rice becomes a little glossy. Add in white wine to rice and stir until fully absorbed. By this point you can drain the soaking mushrooms but reserve the water and give the mushrooms a little chop or two. I like to alternate adding in a cup of chicken stock or a cup of the reserved mushroom soaking water to the rice, always stirring until fully absorbed. Continue to do this until the rice is at the doneness that you prefer (I like for it to be a little al dente). Remove from heat, add in the drained mushrooms and most of parmigiano and stir. Taste and season with salt and pepper as needed. Serve with a sprinkle of parmigiano on top and enjoy with a glass of wine!

*shot on a Contax 645 with Kodak Portra 400*

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