I first arrived at Wilson Café in late May, when Alex offered to meet me from his Jonesboro office for a late Saturday lunch. We were instantly enamored by the elevated small-town style behind the Southern fixins' and staff hospitality, as well as the immaculate interiors of the year-old restaurant. Co-owner Shari' Haley had been posting pies on her Instagram frequently; so though we were stuffed from blue plate specials, we squeezed in a slice of strawberry pie. Damn, was that pie perfect.
The taste lingered for not just moments, but rather months...and one morning, I asked point-blank if Shari' would school me on Southern pie-making herself. She accepted; and, boy, did she bring her A-game.
Together on a Saturday afternoon (in between the lunch and dinner crowds), my intern/photographer Virginia and I drove 45 minutes to Wilson Café for a tutorial. Using Wilson Gardens blueberries, Shari' and I baked the most delicious, colorful summer pie I could have imagined. Despite my initial intimidation, I learned that pie-making isn't all that tough; it's mostly]]] about patience. Let that pie bake thoroughly, even if it takes the full hour. You'll be thankful you waited when you linger in that first bite.
Let us know how your pie turns out! And if you don't feel like going through the motions, roll into Wilson for Shari's specialties, from oreo and chocolate to strawberry and peach.
PIE CRUST
1 cup flour
1/4 teaspoon salt
1/2 cup vegetable shortening
4 tablespoons ice water
1. Combine flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly.
2. Add water and blend together until mixture holds together. Place ball-shaped dough on a lightly floured surface. Roll out to 1/8 inch thickness. Roll dough back onto rolling pin and unroll it over the pie pan.
3. Tuck edges under and crimp as desired. Refrigerate or freeze until ready to bake with filling.
BLUEBERRY PIE
2 cups blueberries
1 pie crust (see above)
1 cup sugar
1/3 cup flour
1/2 teaspoon salt
1 cup sour cream
2 eggs
Topping:
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter
1. For the filling, whisk sugar, flour, salt, sour cream, and eggs in a bowl until blended.
2. Meanwhile, for the topping, combine sugar and flour. Blend in butter with a pastry blender until mixture resembles course crumbs.
3. For the pie, add blueberries to pie crust. Pour filling over blueberries. Sprinkle topping over filling.
4. Bake pie at 350 degrees for 50-60 minutes. Cool pie and enjoy!!!
