So: I made pie.
It was a warm day, an even warmer day in the kitchen. I’d been making jam earlier in the afternoon and the behemoth stovetop canner was still glowering on the stove and cooling down. The butter was so cold, I had a hard time getting it to break up into any chunks at first. But I kept breathing deeply, kept working at it patiently. I stared out our kitchen window a few times, trying to psych myself out—“who’s making pie crust from scratch? Not me, not me. La, la, laaaah.” By the time I finished, I was convinced that I’d overworked the dough again, that it was going to be crackery and terrible. I kept adding a bit of water, first a quarter-cup, then a teaspoon more at a time. I let the dough rest in the fridge for about an hour.
It didn’t roll out very well. You can see that, above. (Maybe more water?) But I didn’t want to over-roll it, either.
So I cut the dough in half, rolled out one wobbly oval, then patted it into the pie plate. Poured in about three cups of the local Shuksan strawberries that had been macerating, deeply and redly, mixed with a bit of sugar and flour. Then I rolled out another wobbly oval. The dough didn’t ventolin price quite cover the top of the plate, so I wasn’t quite able to crimp it all the way around. It tore a bit. But I patched. I brushed an egg wash over the top and cut a few vents. I put a baking sheet under the pie plate to catch the juices, put the whole thing in the oven. I hoped for the best.
And oh my delighted goodness, the crust was not crackery or tough. When the pie came out of the oven, its top crust was crisp and golden on the outside, buttery and flaky with large flakes. The juices had bubbled over the top onto the cookie sheet. The bottom crust did not brown as well, probably because the cookie sheet diffused the heat. The crust was a little too salty—I would use unsalted butter next time, rather than salted, which I bought by mistake. It wasn’t the best pie, but it was the best I could do at the moment. It wasn’t pretty.
But it was pie, it was strawberry, it was eaten. It was mine. It was ours, to share with our girls and our guests. And, the next day, it was a spoonful for breakfast.
(Still taking pie-making tips and favorite recipes, or thoughts about anything “basic” that you’re afraid to make in the kitchen.)
YEAH! I am so excited that I really got goosebumps. You did it! And now, another one.
And I’d do it again. (It looks so cute and funny: my ugly duckling.)
put your cookie sheet in the oven while you are pre heating it. My crusts fell apart for my first 2 or 3 dozen pies, then I got the hang of it – but they were all delicious! xox
Wow, really? I would not have guessed that one! Thanks, M!
Relax. It takes time. I’ve been making pie for 20 years and I still sometimes have problems.
Have you also thought about getting a piece of marble or some other stone to roll the dough on? It does help.
Love ya, toots!!
Thank you, sweetie! No, haven’t thought about it yet–maybe my Christmas elves will take note. A marble board would go nicely in my kitchen! 😉