Sunday, day of rest. I am sitting around now in a grubby tank top and yoga pants, so that’s kind of restful (if by restful I mean slovenly and lazy). Not an empty day. After a quick trip to the store I came home, cleaned up a little and ate lunch. Then did way too much ironing and cutting. But hey, my next FIVE sewing projects are cut out, so that’s some good accomplished. I really need an assistant to do my ironing for me. And maybe the cutting too.
Then I made pie crust using my mom’s tried and true recipe (tastes delicious!) and made mini pies. The first round was pepperoni and cheese savory pies. About four inches across (sadly devoured before pictures could be taken). They were good but a little crust heavy. Next time I think I’d roll it thinner, and maybe make them in triangles instead of circles. But again, the crust was delicious, so who cares if there was a little much of it.
After that were much smaller fruit pies. Marion berry and lemon. Technically I guess they are jam tarts, since I used marion berry jam and lemon curd instead of making tiny amounts of pie filling.
I will probably do this again, but I will probably buy pie dough or, more likely, puff pastry. If you have a nice kitchen that is well appointed, I will totally come to your house and make them all from scratch, but in my teentsy kitchen it’s nearly impossible to roll anything out and have a place to put things as you make them (I had to clear everything off the counter and lay a bamboo cutting board over the stove surface just to have almost enough room to work).
Now I am going to pin stuff together so it’s ready to sew tomorrow and contemplate the next baking experiement: rainbow cupcakes.
August 3, 2009 at 12:36 pm
Would you mind sharing your mom’s pie crust recipe?
August 3, 2009 at 12:42 pm
Of course! It’s no family secret. It’s best made in a Cuisinart and, once you work out the proportions, it’s the easiest crust I’ve ever made.
Perfect pie crust:
2 C flour
1 t salt
1/3 C solid shortening, frozen & cut in cubes
1/3 C cold butter, cubed
4 T ice water
Combine flour & salt in processor. Add cubed shortening & butter and process until sandy texture. Sprinkle 2 T ice water. Pulse several times. Repeat, pulsing until it comes together, crumbly. Put in plastic bag and press into a disc. Divide & roll out. Or refrigerate, then allow to warm for 30 minutes before rolling.
I find the amount of water I need depends on where I am. Like I use a lot more in Tennessee than in Seattle. I don’t know if it’s altitude or what but I’ve had to mess around with it a bit to get it right.