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Black 'n Blue Pie...almost ready to bake!

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Cut a vent hole and some slits, prick with a fork, brush on some milk and add some coarse crystal sugar...trim some excess crust, form a ridge and crimp it! Then, it's into the oven.
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I admire you for making a good, homemade crust . . . . I was never good at it!


Hi Quartina!

I turned 80 in shocks me that I've lived so long! At this point, I always see that I've got a helper before I start a pie. This particular crust has both Crisco and butter in it making it a bit hard to handle. It has to be just the right temp...not too warm (tears) not too cool (crumbles). In this case, Rodney (see Image Copyright), who I hire to keep this place in good repair, doubled as cook's assistant because he loves pie. Bet your mac 'n cheese is yummy!!!



Pie! My favorite food in the world - homemade macaroni and cheese, coming in second! I'm so old and lazy now (pushing 83), that I cheat with Pillsbury roll-out crust (in the long, skinny box) and just do a top crust!



Never mind, just saw the other two postings.

That's a lot of pies, even if 400 were chicken pot pies. Oh so many good things are gone, gone. The grocery store pies are generally icky. So, what is a black and blue pie?


cm4ccd, the hands are mine...and showing my age (78). The love is from my mom who worked in a bakery/delicatessen right after WWII as a pie baker; she made 500 pies a day (about 400 of those were small chicken pot pies). My sister and I had to take up baking pies as part of our heritage. Thanks for your nice comment. Carole :)))


Look at the years of pie making and baking within those hands. I can feel the warmth and love being expressed into her work, just from those hands.

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