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blackberry and passionfruit curd pie

blackberry and passionfruit curd pie

This is going to be a funny thing for me to complain about, but so far, one of the most difficult things about moving here is that there's too much to do. It's a far departure from my beloved city of Portland (and even San Francisco, to some extent), which I knew like the back of my hand. I knew exactly where to go for every one of my whims and desires. If I was craving boba? Boom, I could pick from the three places worth getting boba from (Tea Bar, Fat Straw, Bubble Bubble) in the entire city. If I was craving a fatty, greasy sandwich? Easy — pick between Bunk and Lardo. Can't find the specific produce or ingredient I'm looking for? No biggie, I'll just wait until the Portland Farmers' Market rolls around on Saturday.


But here, I don't even know where to start! I talked about this in a previous post (thank you all you wonderful folks who provided me tips and recommendations), but there is just so much to do everywhereanywhereallthetime. Some of it I didn't even KNOW I wanted to do until I realized they were real things. Stuff like ordering and eating a bowl of cookie dough complete with TOPPINGS. Or things like "chocolate covered cloud puffs", which are basically little drops of mousse dipped in chocolate. And literally swimming in a pool filled with NOTHING BUT SPRINKLES.*

*Also, as a result of all these food-related endeavors, I've been spending the mornings trying to find my soul at SoulCycle. I haven't found it yet.


So forgive me if the baking around here has been a little bit scant, and my Instagram's been filled with more cityscapes and desserts not from my own kitchen. I'm still drowning in this crazy thriving metropolis that is New York City. However, I did manage to yank myself away from all distractions long enough to whip up this blackbeary (HA GET IT) and passionfruit curd pie for #humhipieamonth (because when I commit to something, I apparently REALLY commit).

Why blackberry and passionfruit, you ask? I wish I could give you a more inspired answer, but the truth is, I saw it in a cookbook once and it sounded bomb city. I'd never heard of anybody using whole fruit and a curd together in a pie, so I figured it why not give it a try? And it was worth it. It's delicious. Delicious enough to temporarily distract me from all the lobster rolls, Scandinavian hot dogs, and honey drizzled pizzas this city has to offer.

Just temporarily though.

• Let's talk equipment: I used the following oddly sized (but oh-so-cute) rectangular deep dish pie tin from Falcon Enamelware. It's definitely not a standard size, but I've found that a standard recipe for a double-lidded 9-inch pie crust works for the tin. The pie plate is surprisingly deep, so it ends up using a lot of dough! To cut out the bear shapes, I used the following cookie cutter from Daiso, this awesome Japanese dollar store that sells everything and anything. You can get it from Amazon too.


• Because you'll be using curd in the pie filling, don't be surprised if the filling is more liquidy than your usual pie. Don't worry! That liquidyness is tangy and delicious. However, it does mean that the crust will get soggy faster — be sure not to miss the step of brushing "pie dust" at the bottom of the pie before filling! This will help prevent any soggyness. I also didn't use as much sugar in the pie as I usually would; the curd already adds extra sweetness, and sugar would have drawn more liquid out from the blackberries.


• This was my first time ever using shortening in my pie crust. I have mixed feels. On one hand, I appreciated how easy it was to roll out the dough and stamp shapes; the pie also did a wonderful job of keeping its shape in the oven, with almost no shrinkage! However, I'm a food snob and shortening grosses me out. I mean, it tasted fine, but definitely not as flavorful as butter or lard. Also, I think it gave the pie a weird gray tinge??? Or is that just in my head? You tell me.

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