Easy as Pie…no one said ever!
My Mom was a very good cook. She always loved cutting out recipes and trying new things. I will be making some of “Grandma Jo’s” recipes in future BLOGs. I still have a couple of her notebooks where she would put recipes from magazines in plastic sheet protectors. I think Pinterest would have blown her mind but technology frustrated her and she missed out on that marvel! My Mom passed away two years ago this month at the age of 93. Grandma Jo could be difficult and demanding. Despite her challenging personality I really miss her. Grandma Jo is probably responsible for my openness to try different recipes, my willingness to try a shortcut and my instincts about which recipes will be good. My Mom didn’t make a lot of different desserts but the ones she did make were amazing. One of my favorites, and one I still make today, is her Apple Crunch Pie. Her pie crust was excellent but for whatever reason I always struggled with it. For years I tried different recipes for pie crust. Gourmet Magazine, Food Network recipes, Alton Brown techniques etc. etc. I used a Cuisinart to incorporate the ingredients, I used Cold Butter, I used Cold Butter and Shortening. You name it - I tried it! Many times the crust tasted good but it was difficult to work with. Some times it was easy to work with but wasn’t flaky. Pie was not easy for me. So whoever coined the phrase “easy as pie” really rubbed me the wrong way. But I never gave up hope.
This BLOG is about pie crust. I will BLOG in the future on Apple Crunch Pie and other pies I love…but today is all about crust and techniques to make it “easy”. Yes I said it “Easy as Pie” - it is attainable. I will be using some important tools to make this recipe, specifically a Pastry Cloth and a Pastry Cutter. The investment, if you don’t have these, is under $15.00 and the aggravation they save is priceless. (There are links to these two items in my favorites.). The other items you will need are flour, salt, water and Crisco Sticks. Don’t knock Crisco! I knocked Crisco for over 30 years but then 12 years ago that all changed and Crisco and pie have been a staple in my house ever since. Savory pies, fruit pies, custard pies…all of them because pie crust is easy! Well…easier.
The backstory on this is based on relationship. I was invited to attend a pie crust making party by a coach at my children’s high school. His mother was visiting from Sacramento and he invited several of his favorite Parent’s to come over so his mom could show them how to make pie crust. I frankly thought this was odd and almost didn’t go. I had three children, a demanding career etc. but he was so excited for me to come to this pie making demonstration - I went. Best decision ever! The pie crust I will make is based on how Mark’s Mom taught it that day. It is flaky and delicious and enhances the pie eating experience because no matter how good the pie filling is - the crust makes or breaks the pie. I still occasionally struggle getting the pie crust in the pan right or getting it perfectly round. The beauty of this pie crust is you can fix your mistakes and move dough around and after it bakes no one can tell. More importantly, it still tastes great despite the mistakes. Watch my video and see how I messed up but still ended up with a beautiful pie. After all we are supposed to be real here and with Covid19 I am not going to waste any ingredients so that I look perfect. This is all about the outcome and that is how it tastes once it is baked.
Lately I have been wanting to try some other pie crust recipes using the techniques she taught me…but you know the old saying “if it ain’t broke - don’t fix it!” So join me in my virtual pie crust party by watching the video below. Mangia!!
