It’s POTLUCK day! On the interwebs. I’m talking about the #SoLetsPigOut Potluck, a virtual get-together hosted by two beautiful and talented women, Em & Gina, who decided it’d be fun to gather their interwebs friends and collect a heap of recipes for one fantastic midsummer celebration.
Have you ever been to a virtual potluck? It’s the same as a regular potluck, except you can show up pants-less and no one will be the wiser.
Not a bad deal, overall.
My contribution to the party is pie! Because pie makes friends wherever it goes. And I like friends. And pie.
As a recent transplant to the Pacific Northwest, marionberries are new to me – have you heard of them? Or tried one? They’re a variation of blackberry, indigenous to the state of Oregon, and they’re so, so good. Plump and juicy and sweet, with some tartness thrown in for good measure. I’ve seen them popping up in goodies all over the place here (muffins, scones, smoothies, jams, smooth jamz, etc.) which makes sense because they’re in season just now.
I used frozen marionberries because I found a reasonably-priced enormo bag of them at Whole Foods, and most of you won’t be able to get your hands on fresh ones, anyway, so let’s embrace the frozen berry! They make for one fantastic pie.