I've had my entire life to prepare for the solar eclipse that is happening on Monday, August 21st 2017. Literally, my entire life. But, staying true to form, I decided to make a solar eclipse inspired pie in the eleventh hour and 59th minute. This Brown Butter Blackberry Pie may have been thrown together last minute, but the out of this world flavors were worth the time and space it took to make.
This Brown Butter Blackberry Pie is a culmination of celebrating this historic eclipse and my sweet hubby's equally important 41st birthday. He's a giant space nerd, so the timing of this eclipse is pretty impeccable. He's also a big pie guy, and a handmade berry pie is a guaranteed path to a total eclipse of his heart. I'd been considering a browned butter crust pie for months, but I've been waiting for the right recipe to arise. Brown butter and blackberries just made sense, and so a star was born; Brown Butter Blackberry Pie.
I started with my tried and true All Butter Vodka Pie Dough recipe, but browned the butter to add more depth of flavor. A tender, flaky pie dough requires cold butter, so melting down the butter to brown it seems counterintuitive. This is where I got tricky with it. Once I browned the butter, I poured it into a shallow glass container and chilled it the freezer to re-solidify the now browned butter. It worked like magic. Then, I cubed the brown butter and cut it into the dry ingredients just as I do with in my trusty pie dough recipe. The only difference in the dough is that extra step to brown the butter, but the flavor is well worth the work.
With the warm, slightly smoky notes of the brown butter crust, the depth of flavor flirts with the savory side and offers a comforting blanket for the tart blackberry filling. The filling is sweetened with rich brown sugar, brightened with lemon, and then mellowed with a hit of smooth bourbon. In this Brown Butter Blackberry Pie, the berry filling snuggles into the brown butter crust with flavors that align like stars between sweet and savory. As a nod to the eclipse, I shaped the buttery yellow pie shell into a shining sun with pointy crusty rays. The top crust is a simple, round, full moon shape fully eclipsing the berry filling before baking. The rich and nutty crust settles when baking and exposes a ring of vibrant blackberry filling around the edge of the moon crust resulting in the tastiest eclipse of all time.
A total solar eclipse may be a once in a lifetime experience, but thankfully it lives on in this Brown Butter Blackberry Pie, which can be baked up any day of the century.Print