Pie crust 101
Pies
Pie is my love language. And this week I’ll be serenading you with butter and caramel and fruit. It’s PIE WEEK! Each day I’ll be bringing you a new pie. Some will be classics with small twists; other’s will be new-to-me (and you, hopefully) combinations. Thanksgiving is next week and if you’ve worked it right, you’ve got the savory stuff down. You have your turkey reserved and situated. Dessert, though, might still be up in the air. If so, I urge you to make a lil’ pie. What’s great is that all of these pies can be made the night before and then served the next day. They all keep well. I’ll admit that the first time I made pie, years ago, it was a complete disaster. I blame myself for being a terrible reader of instructions AND pies aren’t “easy as pie.” (That might be the most inaccurate, idiotic idiom I’ve ever heard.) Pie has its challenges, though it’s definitely not impossible. Hopefully these tips and photos will help make you successful at da pie-a-makin’. INGREDIENTS: Freeze your butter. Start with frozen butter. I generally freeze the butter for about an hour or so prior to starting. Step 1: …
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