Welcome to the tour for Brokedown Cowboy by Maisey Yates! Brokedown Cowboy is the second book in the Copper Ridge trilogy, a sexy new contemporary romance series featuring a small-town setting and gorgeous cowboys finding love unexpectedly.
About the book: There are lines best friends shouldn’t cross, but in Copper Ridge, Oregon, the temptation might be too much…If practice makes perfect, Connor Garrett should be world champion of being alone. Since losing his wife he’s concentrated exclusively on his family’s ranch. Until Felicity Foster needs a place to stay and Connor invites her to move in temporarily. That’s what friends do. What friends don’t do? Start fantasizing about each other in their underwear. Or out of it…
Since high school, Liss has kept her raging crush in check. But helping Connor rebuild his life only reinforces how much she longs to be a part of it. One explosive encounter, and she’ll discover that getting what you always wanted can feel better than you ever dreamed…
This recipe is special to me for two reasons. First of all, this pie crust is an old family recipe. If done right, it is the best pie crust in the world. My grandma used to make cherry pie with it, and my mom has used it to make every kind of pie you there is.
But my favorite has to be blackberry pie, mostly because I have wonderful memories of picking berries by the river every Summer. There is a bit of pie in Brokedown Cowboy, though, in that case it’s Marionberry, which is a type of blackberry, so close enough. 🙂
The ingredients to the crust are simple, but following the steps is what gets you flaky crust and not chewy crust.
Double 9’ Crust —
- 2 Cups Flour
- 1 Cup Shortening
- 1/2 tsp salt
Mix (press with fork) together until crumbly
Step 2 — (1/2 cup water, additional 1/4 cup flour)
In a jar mix 1/2 cup COLD water with a 1/4 cup flour, blend well.
Add to flour mixture. Mix gently until blended well. Handle as little as possible. Separate pastry into two balls.
Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- 4-6 Cups Blackberries
- 3/4 Cup sugar (I like a little tartness, so depending on the berries, I sometimes put less. If the berries were really firm you might need more)
- 1/2 tsp cinnamon (optional)
- 1 Tbsp butter
In a large bowl, mix sugar, flour, cinnamon. Add berries and mix until coated (I like to use my hands). Spoon filling into pie pan, dot with butter. Cover with top pastry. Cut slits in the top, seal and flute. Cover the edges with tin foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours. (Or cut into it and take your chances…that’s what I do!)
About the author: USA Today Bestselling author Maisey Yates lives in rural Oregon with her three children and her husband, whose chiseled jaw and arresting features continue to make her swoon. She feels the epic trek she takes several times a day from her office to her coffee maker is a true example of her pioneer spirit.
In 2009, at the age of twenty-three Maisey sold her first book. Since then it’s been a whirlwind of sexy alpha males and happily ever afters, and she wouldn’t have it any other way. Maisey divides her writing time between dark, passionate category romances set just about everywhere on earth and light sexy contemporary romances set practically in her back yard. She believes that she clearly has the best job in the world.
The publisher will be giving away paperbacks of Part Time Cowboy, the first book in the series to the 5 winners of the below Rafflecopter. The giveaway ends June 23rd.
This event was organized by CBB Book Promotions.