Start in a skillet -- you'll end in one, too.
First up, make the pie dough.
After the flour and butter looks like this, add water by the tablespoon.
Turn it out into a long rectangular log -- you're about to become a pastry chef.
Now using the heel of your hand, smear a sixth of the dough away from you -- this will create long streaks of butter -- and repeat.
Gather your masterpiece back into a disk, and chill.
You should obviously start the filling with browned butter.
Add the fruit -- any fruit, but we think this is a winning combination.
And the rest of the filling ingredients follow suit.
Are you ready to finish this thing?
Roll your dough out, working quickly.
And then transport it to the skillet by draping it around the rolling pin.
Lay it over the top of the filling, pressing down around the edges.
Trim, if you're a perfectionist.
A quick egg wash will make this even prettier.
Sprinkle some sugar!
Some air vents for good measure (don't worry -- you'll be adding a lot more later).
Halfway through the cooking, you get to dowdy your pan! Go ahead, mess up your pie.
Isn't this fun?
This is your reward. Okay go eat!
Ready? Let's go.
Steal a blackberry or two for a snack, then get them macerating.
Gently mix everything together, and move on to the rest of your buckle.
Ready your pan. (Hint: butter.)
Now cream the butter and sugar.
Add the vanilla...
...and then beat!
Eggs are next, one at a time.
Enter the dry ingredients -- sift them over the wet ones.
And fold everything together elegantly, just like our Test Kitchen Manager Jennifer does.
Buttermilk is key -- that comes next and gets folded in, too.
Pour it into your (readied) pan and spread it out.
And then: this. Isn't is pretty? It'll get prettier.
Make a quick crumble topping.
With your hands, of course, for authenticity.
Sprinkle it evenly, go a little wild, and bake!
When it's done, let it cool in the pan for a few minutes. It will be hard work, but be patient.
You deserve this.
Made in NYC
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