13 October 16

We have partnered with the lovely ladies at The Modern Proper where they’ve used our pie dishes in pigeon grey to create delicious, seasonal, no-fuss desert pies… using our favourite berries… blackberries and blueberries. 

Check out the recipe below! The Modern Proper shows you their skills with a Brown Butter & Pistachio Berry Crumble.  

Serves 8


8 tbsp (1 stick) unsalted butter

50 gr raw pistachios

60 gr cupflour

45 gr old-fashioned oats

60 gr brown sugar

¼ tsp sea salt

400 gr blueberries

200 gr blackberries

¼ tsp sea salt

2 tbsp cornstarch

65 gr cup sugar

1 ½ tsp lemon juice

 Falcon Kit List

Prep set

Pie Dishes


1- In a small skillet set over medium heat, melt the butter. Using a wooden spoon, swirl the butter a few times as it foams and makes crackling sounds. Continue swirling until tiny brown bits begin to form on the bottom of the pan. Once these bits start browning (about 2-3 minutes) remove the pan from the heat and pour into a small glass container. Place in the refrigerator until firm (about an hour.)

2- Toast pistachios in a dry sauce pan set over medium-high heat, tossing occationally until lightly browned and fragrant, about 5 minutes. Let cool, then roughly chop with a sharp knife.

3- Heat oven to 350° F. Mix the flour, oats, brown sugar and salt in a medium bowl. Using your fingers or a pastry cutter, work in the chilled brown butter until small clumps are created and there are no dry parts left. Mix in all but 2 tablespoons of the pistachios. Chill until ready to use.

4- In a medium mixing bowl, stir together the blueberries, blackberries, salt, cornstarch, sugar and lemon juice. Pour the berry mixture into a 9 inch pie pan, 8 x 8 baking dish or divided between 3 Falcon Enamelware pie dishes. Sprinkle the pistachio crumble over the top of the berries. Bake in oven for 30-35 minutes until the fruit is bubbly and the crumble is golden. Sprinkle with remaining 2 tablespoons of pistachios.