Petrified of Pie Baking

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My less than perfect cherry pie with a lattice crust and a cherry blowout.

If anything intimidates me in the kitchen, it’s pie baking. It all starts from mixing the dough perfectly to the rolling step and lastly fitting the crust over the pie. Because of these fears, most of the time I’ve stayed away from pies and baked cakes and cookies instead.

apple-pie
My first pie baked when I was 24 years old!

I remember that first pie I crafted. I was 24 and living in our apartment in a tight kitchen place but got this desire to bake an apple pie. I got the recipe from Theo, my mother in law and away I worked. Truthfully it came out magnificent for my first one and received compliments and an empty plate from Tom. The crust came out perfect the first time but it wouldn’t last.

Here is the apple pie recipe Theo shared with me. It makes a delicious pie, using honey!

1/3 cup honey

2 Tbsp sugar

2 tsp. cinnamon, I use 1 Tbsp cinnamon. It depends on your preference

2 Tbsp corn starch

dash salt

6-8 medium cooking apples (7 1/2 cups)

1 beaten egg for brushing over crust

coarse sugar to sprinkle atop crust

Place aluminum foil or pie guard around crust for first 30 minutes and remove after that.

Peel and slice apples. Add sugar and honey and spices. Coat with corn starch. Mix all together and place in prepared pie crust. Preheat oven to 425 F. Bake for 15 minutes and then lower to 350 F. Continue baking 35 to 40 minutes or until golden brown and apples are soft.

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My cherry pie from Thanksgiving. The edges need some work but the pie was really tasty!

For years I’ve played the struggle game, mixing and measuring, holding my breath so it wouldn’t fall apart. No matter what I’ve tried it doesn’t come out right. Now 23 years have flown by and I think I got it right. I’m not stating it’s perfect but pretty darn good!

 

 
Back in November my mom shared a pie recipe that she had. I was skeptical…every time I’m optimistic about crafting the crust, it becomes a horror show! Yet, I managed  to bake a nice pie…with the best pie crust I’ve ever made!

Here is the recipe and believe it or not, it has vinegar as an ingredient!
2 ½ cups flour
1 tsp. salt
1 Tbsp. sugar
1 Tbsp. vinegar
½ cup ice water
¾ cup Crisco shortening

Mix flour together with salt and sugar. Add Crisco and work in dough, until crumbly. You can use a pastry blender or two knives. Add vinegar to ½ cup of ice water. Sprinkle a little at a time, moisten and gather dough together. Form two balls in bowl. Roll out on floured surface.

My next challenge is making the crust look halfway decent on the pie. The edges can be difficult but I’m going to practice and see how it goes. There are many decorative edges you can craft, from using a corkscrew, fork, pinching the crust and using the back of a spoon to make different designs.

Do you have trouble with your pie crust? Do you have any little pie crust secrets to share with me?

All My Best,

Heart and Soul

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14 thoughts on “Petrified of Pie Baking

  1. My husband was given a pie baking class at King Arthur Flour in Norwich as a gift a few years ago. He loved it! It’s more than recipes, they teach how the ingredients work together and why you would use one technique or another. You come home with pies you made during the day. Highly recommended!

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  2. Haha, well that makes my day. I’ve struggled with the crust for many years. I liked how your mom said that it’s okay that it’s not my best talent…I’m good at other things. 😘

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  3. Pie crust has always been my nemesis! Perhaps I’ll try your recipe. By the way, Mary, whilst I was cleaning the kitchen cabinets at Town Hall yesterday I found a pie plate with your name on it. It’s waiting for you in the pie safe to fill with cherry pie😘

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