Friday, November 9, 2007

Easy as Pie

Today, I played "working mom". I left the house early with Joji in charge in his role of "stay at home dad". I am doing some freelance work for the local school district. It is fun to be back in the schools (especially elementary) but I was so glad that I was just visiting. I saw a lot of great teaching ideas, but they made me instantly tired because I remember all the hours I used to spend creating, prepping and implementing my own ideas. Someday I will go back, just not right now.
Not only did I work today, Joji is hosting the DND guys tonight. Dinner was super simple (meatloaf, gravy, mashed potatoes, rolls and green beans), but Joji requested pies for dessert.
I think the trick with pie is that you can't eat them right away. They need to sit and set. In fact some pies, like pumpkin are better the next day. One Thanksgiving, we had our good friends, Matt and Megan, over for a pre-kid "friends" Thanksgiving. Megan is a pie maker and she, of course, brought the pumpkin pie. We all had a slice after dinner and Megan made the comment it needed to sit a day. Joji then asked her if "sitaday" was a spice. Silly Joji. But Megan was right most pies, should sit a bit.
My plan for the DND pies was to make them last night, but I was too tired. I hit the hay early and got up very early this morning to crank out some pies so they could set up all day. Now baking at 5:30, may not be everyone's idea of fun, it really isn't mine either, but it is nice to start the day a with perfectly crimped pie crust. I got my crust recie from Megan and it is called "never fail" and it never has. It is so easy to make and use. It is very forgiving and holds up well.
If you have ever wanted to bake a pie and were intimidated by the crust, trust me and try this one. With turkey day less than 2 weeks away, it is a good time to practice.

Never Fail Pie Crust
1 1/2 C shortening (I use butter flavor crisco)
3 C flour
1 t salt
Pulse in cuisanart until size of small peas
In a small bowl mix
1 large egg well beaten
1 T vinegar
5 T ice water
Add to flour mixture and pulse until a ball forms. This is enough for one 9" 2 crust pie or 2 single crust pies.
I usually roll it between to sheets of waxpaper. Much easier to handle and much less mess :0)

1 comment:

Jenny said...

Wow! All your baking is amazing!
I have neve had pumpkin pie. Do you have a recipe for the filling you could post? I would love to make one.