Adrienne's Corner

Just for Fun!

When I was just a wee girl my mother instilled in me a fear of two things; the pressure cooker (keep away, it could blow up), and making pie crusts (they always fall apart when I try to roll them out).

After growing up, I overcame my fear of the pressure cooker, but never bothered to even attempt the scary pie crust. After all, I was already tempting fate with the pressure cooker - why take any more chances. Right?

Once, when my hubby and I were on a trip, we stopped at a cafe. He ordered blueberry pie. It was his favorite and I, in a wifely manner, reached over and swiped a bite. It was made with canned blueberries and was absolutely vile.

"I can do better than that", says I with much bravado. And so, when we returned home the great pie making experiment began.

Pulling out my trusty Better Homes and Gardens and Betty Crocker cookbooks, I read up on this mystery known as the pie crust. Hmmmmm, didn't seem to be all that hard. I followed the directions with absolute precision and when I tried to roll out the crust it fell apart. Ah ha!! Mom was right! It was indeed, something to fear.

The next day, while working away on a head at my beauty salon, I recounted my terrible problem to my client (who just happened to be a great pie maker).

She laughed and said, "Do you want to know the secret?"

"Yes, yes," I pleaded. "Please tell me what to do"

"Ok," says she, "Here it is - put more water in the dough."

"That's it?"

"Yep"

This little guy came out of the freezer this evening and was baked for our dessert. Need to get rid of all this non-Lenten food, doncha know. My edges are usually way prettier but I was in a hurry when I made this pie.

Hmmmm, bubbly juice with flecks of cinnamon

After the big cut....

Adorned with Starbuck's Classic Coffee ice cream. I prefer Java Chip but the store was out and so we settled for second best.


Simple Recipe for a two crust pie

2 cups all purpose flour
2/3 cup lard (just say no to Crisco)
1 teaspoon salt
4 - 5 tablespoons water or HOW EVER MUCH IT TAKES UNTIL THE DARN DOUGH STICKS TOGETHER WHEN YOU SQUEEZE IT WITH YOUR HAND, WHICH IN MOST CASES IS WAAAAAAAY MORE THAN 4 OR 5 TABLESPOONS. Oooops - sorry for shouting...

1. I mash it up with a pastry blender until it well mixed. You can use two forks and some folks swear by mushing it up with their finger tips (which sounds really fun but wash your hands first please)
   
2. Add the water. Toss it about with a fork
3. Give a test squeeze for stick togetherness (professional baker term)
   
4. Roll it out and toss it in the pie pan. Voila! Great crust

Some hints:

1. Keep your lard in the refrigerator and just pack it into a measuring cup with a knife.
2. Use really, really cold water
3. I always throw in a little extra flour and lard 'cause I like lots of crust
4. I use egg white that has been whipped with a fork at the very end of baking to get that gorgeous shiny brown color. I brush it on and turn the broiler on. DO NOT STEP AWAY FROM THE OVEN AT THIS POINT. The time between golden brown and burnt to a crisp is about 2 nano-seconds. (Don't ask me how I know this.)
   
5. I use about twice the amount of fruit that is called for. I hate thin pies.
6. I cover my pies completely with foil to keep the crust from burning. If you need to cover just the edges, put a pie pan upside down on a piece of foil as a measure. Cut out the center (of the foil - not the pan.) It will make covering the edges easy compared to trying to wrap several chunks of foil around the edge (don't ask how I know that, either)
7. Remember - this is not rocket science. It is actually pretty hard to mess up a crust. (Sorry Mom!)