Your First Pie
63
The Crust Is the Tricky Part
To Beginning Pie Makers and Hub Readers:
This is what I emailed to my daughter-in-law this morning. I really do know how to make great pie crust and pies. Look for the real thing in future Hubs (with video!)
Hello Robin,
I know I told Paul I would make a Hub on pie, but after looking at The America's Test Kitchen Cookbook, I see that they have what you need covered very well. Now, if you really want pie tonight for your dinner for ten, go buy two pies somewhere. If you (and not Paul) really, really want to make two pies tonight, go to the store and buy the Pillsbury ready made pie crusts (they are in the refrigerated section). They are already rolled out. Follow the America's Test Kitchen Cookbook's directions for the apple pie filling. For the berry pie, buy two 16 ounce bags for frozen berries (it may be blackberries, or marionberries, or boysenberries, or even the Three Berry Mix from Costco) and follow the directions for the blueberry pie in the Cookbook. The only thing that the cookbook doesn't tell you is about putting an aluminum foil collar around the perimeter of the pie to keep it from browning too much. I recommend not trying to do it all (making the whole pies from scratch) on a day when you have people coming for dinner. Do that when it is your family, and there is less stress. The pie crust can be tricky and disheartening in the beginning attempts. Besides, the ready made pie crusts (which I have tasted because others use them, even Paula Deen!) are better than most people make. There are two very exciting things that are happening here: One, I can see a KitchenAid mixer in your future (which I wish I could buy for you and bring it up today!) and Two, you're going to make pie!
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Congratulations, Robin! I say this is quite a culinary achievement.They weren't sticky because you left the dough out of the refrigerator too long. Stickiness comes from too much liquid (or not enough flour).
The pies were pretty good. I think with some practice we'll get there. The crust was a tad thick and it started to tear as she rolled it out. To patch the dough, she used some of the scraps. The baking was a little tricky. We baked two pies at once. The one on the top browned quickly, so we switched them. However, I think the bottom pie didn't cook all the way through and in parts the crust was a tad bit doughy. Cosmetically, she was challenged with the handles on the pie plate. It made it more difficult to pinch the crust together and keep it even. I will say, that most professional pies don't turn out as pretty as yours, Papa, so this may be an insurmountable bar.
Thanks for the help. I'll see if I can get a picture of the next one.
I want to have a video of my making the pie dough in the KitchenAid mixer with my commentary. I like cake, too (also benefits from the KitchenAid mixer).
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Robin 5 years ago
My pies turned out pretty good. I think I let them sit too long after taking them out of the refrigerator, so they were a bit sticky when rolling. However, they tasted great. They definitely weren't as pretty as your or glenna's, but I would say a success for my first attempt. Paul was a bit harsh as to their aesthetics, as he's so used to your perfect pies, but our guests didn't seem to mind. Plus, it was a lot of fun.