Image copyright: Rodney Smith, SmartPhone photo
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Think I have a photo of me using the King Arthur giant spatula. I flip the round, rolled-out dough over on two sides and try to center it in the pie pan and then flip it out again once I slide it off of the spatula. I'll look at the puzzles I posted to see if I included this shot. If not, I'll post it as a puzzle for you! Carole
thanks for the tip on the pie crust spatula, will try it out. I watch these shows where they roll the dough around the rolling pin and into the pie plate it goes. My crust always tears and cracks, but it does make for a rustic looking crust. I can't imagine making 500 pies in 1 day.Susan
soozanc! Thanks for the compliment...my mom worked at a bakery/delicatessen in Berkeley, CA, during WWII. She baked about 500 pies a day...about 400 of those were small chicken pot pies, a specialty of the house. She crimped every pie by hand. Everyone has different fingers and a style of crimping a crust. I like pies to ooze juices and look a bit "rustic." I don't want them to look machine-made! My sister and I both do pies, and when we're together we're a "team." This crust is a very short one with both Crisco and butter that I chill in my freezer after I measure them and before I cut them into the dry mixture.It's a devilish crust to handle because it has to be just the right temp to roll out and pick up; too cold and it will crack and break, too warm and it tears. The more you work with it, the better you get. I bought a giant "pie crust spatula" from kingarthurflour.com that makes it easier to pick up!My crust has to 1 cup of King Arthur unbleached all-purpose flour, 1/3 cup of cold regular Crisco, 2 tablespoons of very cold butter, 1/2 teaspoon of salt and ABOUT 2 tablespoons of ice water. The water varies according to your humidity. I usually make up a 4-cup (of flour) batch. I chill the dough and I don't roll it out too thin. Practice working with this by making Pie Crust Cookies. Roll out the dough, cut it into "cookies" with a paring knife and sprinkle cinnamon sugar on them before baking. Bake in a hot 400-degree oven watching closely so they don't overbrown.Thanks again! Carole
I am a pie baker so I appreciate a homemade pie. I have to say, the crust on your pie is the prettiest one I have ever seen. The puzzle was fun too.
Was thinking about you, how are you doing? BTW I am planning to paint my front door bright yellow........since you taught me not to afraid of COLOR I have been somewhat uncontrollable! ;)
That would be a surprise...to think you were making a blueberry pie and find you had something else!!! And, BITTER...oh dear. This pie was about half blueberries and half blackberries and it was quite tasty! Thanks dkpeete for the comments! Carole :)))
I always use flour in my blueberry pies too.
class of 99 born in 54 ad I can say that your pie looks fabulous and I bet it was delicious. I once lived in Germany and accidentally bought "himberren" as it looked just like blueberries. When I made the pie it came out very sour and bitter. Later I found out they were not blueberries.
A great puzzle
Take a look at the picture I posted with this set showing the bottom crust with exposed filling. I tell in the puzzle copy what ingredients I used. Some people use cornstarch or tapioca to thicken fruit pies, I like flour and think the others can be "rubbery" at times...kind of like "gummy bear" candies. I get my tools and ingredients mostly from kingarthurflour.com Carole
I mixed blackberries and blueberries and it turned out to be a big success. My sister had always thought blueberry pie was her favorite but she decided her new "fav" is Black 'n Blue! Just find a good recipe for blueberry pie and substitute 1/2 of the required blueberries with blackberries. I'm a COSTCO member and bought mine there. They were quite juicy and large. Good luck! Carole :)))
I've never heard of this! Is it a mixture of blackberries and blueberries??? I'd love to try it!
That looks fabulous!