I’ve decided on a new name for my bakery: Piebelly.

I’ve been baking like a crazy woman lately. It relieves stress, and there’s been plenty of stress in my work life lately. Chocolate chip and pecan-cranberry brown sugar cookies, strawberry rhubarb crisp, rum-soaked banana bread, hummingbird cupcakes, sugar cream pie, triple berry pie…

The triple berry pie I’m calling my best pie yet and so I’m sharing it after the jump. It’s the perfect summer berry pie: Strawberries, blueberries, blackberries, though I’m sure you could easily substitute raspberries in there. I usually use flour to juice up my filling, but my aunt mentioned tapioca, so I thought I’d give it a try. Must’ve worked well, since the pie was so damn good. I also made some vanilla whipped cream, just softly whipped, to plerp on top. Delicious dessert for a few days.

In a way, this pie was also a 717 pie (the 717 being the magical yellow house that we lived in, with a fourth roommate whom we no longer speak of, in Bloomington for two years). The pie bird, a little guy with a hole in his beak that you settle in the center of your filling and then place your top crust over, was a gift from Samantha. The cheerfully purple-dotted pie dish was a gift from Marnie. Maybe that’s why it was so good!

My weekend will be filled with rhubarb thanks to Smitten Kitchen. Moist and sweet rhubarb coffee cake and little rhubarb tarts. This has most definitely been the spring of rhubarb.

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