March 1, 2009
The other night, Jerry and I decided to make our box of (out-of-season, Chilean) blueberries into a tart. This posed a slight difficulty given the total absence of butter at Jerry’s apartment, but we were not deterred by such trifles.
Secret, improvisational pie crust recipe after the jump.
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February 26, 2009
There’s nothing quite like homemade pie crust in the freezer. I still have a few crusts left over from the Pie Extravaganza, and I am thoroughly enjoying it. I can make pie on a weeknight, throw something together for unexpected guests, and experiment with fillings to my heart’s content. And none of it involves chopping sticks of butter until my arms go numb.
Inspiration struck last night, and I made a coconut pie. I beat three eggs, stirred in a can of evaporated milk, poured in a goodly amount of brown sugar (a cup? I didn’t measure), several capfuls of vanilla extract (I’m guessing I put in about a tablespoon), and finished off the bag of shredded coconut in my cabinet (I think I used about one cup of coconut).
I microwaved one of my frozen disks of pie dough for a minute, smooshed it into a pan with my fingers, poured the filling in, and stuck it in the oven. I baked the pie 375 until I could smell the pie from the living room and the crust had turned golden brown. I’d guess that I baked it for about 40 minutes, but I wasn’t paying that much attention to the .
The point is that, once you stock up on pie crusts, you can do pretty much everything wrong (use a microwave, don’t use measuring cups, use your hands as a rolling pin substitute, ignore the pie while it’s in the oven) and it will still be delicious. You really don’t have to do anything special – anything with that much butter and sugar will taste good no matter what you do to it.
If you’d like to stock your freezer with some flaky, delicious pastry, there’s a recipe after the jump. Read the rest of this entry »
February 11, 2009
1. Flowered lattice pie 2. B & W rolling pin 3. B & W Girl Rolling Out Dough 4. Twisted lattice pie
Last week’s pie extravaganza was a smashing success. We made two apple pies, two dozen pumpkin tartlets, a grasshopper pie, and a funny loaf-shaped pie with all the leftover apple and pumpkin fillings. We rolled out our pastry with a wine bottle and made crackers out of the leftovers.