Pie recipe just in time for Easter
Thank you, readers! Each week our mailbox sports letters from you, and they are a delight to read. Recently, several of you have requested the very first pie crust recipe. It is for that reason I am going to rerun this column. Pie is important – so once this is done I will get back on float with the Queen Mary 2.
One reader informed me that she would be having guests for Easter, and pie was requested. She had tried the recipe and had great success-however, she misplaced it! Well not to worry, here it is again.
When I first began writing this weekly column, I mentioned that you should feel free to comment and write. This you have done and I thank you. It is interesting to hear about challenging recipes, funny stories about family recipes, and-my favorite-cooking for your honeymoon hubby that first year!
I can’t go into all the details that a honeymoon bride recently shared with me, but this golden trick you must hear. She shared in her note that her skills were limited in the kitchen and that she was forming an increasingly solid relationship with disasters. They appeared as often as the milk man! Since kitchen snafus were hanging around like the dishtowels, this ingenious young bride thought of a trick to camouflage her culinary calamity.
She quickly zipped into the bedroom and slipped into a very attractive negligee and return to the kitchen range. She had just reinterpreted the phrase “stir constantly!” Needless to say, when her hubby arrived home and glanced into their cozy apartment kitchen, he was not interested in supper! She went on to say he often apologized that it was his fault the supper was ruined! You have to love a woman like this. She is the perfect example that it never hurts to let a bit of steam and heat out of the kitchen while a semblance of cookery knowledge builds.
She shared that they will be celebrating their 55 wedding anniversary, and at this point, she is betting 10 to 1 – pot roast over nightie!
Here it is – my second column from two years ago. May this crust help you turn out amazing and tasty Easter pies!
My first column begins with one of my favorites…irresistible lemon pie! I can say that I have made hundreds of pies-some not so good, yet others that bring tasters to their knees! My Mom is a wonderful pie baker. She had excellent experience as she made many pies-12 to 15 daily-for threshers on their farm. No need for her to listen to the cooking channel! Her specialty is apple pie with extremely flaky and good tasting crust. Her seasoned hands made it look easy. From her, I learned early on that the success of blue-ribbon pie crust was “less is more.”
I have heard many folks say ‘I can’t make decent pie crust.’ Therefore, they have been subjected to the tough, tasteless, and store-bought crusts. Now pay attention, and you won’t have to endure those crusts any more.
Terrible pie crust comes from over mixing, excessive rolling and over flouring. Handle lightly is the rule for fine pie curst. I ALWAYS use chilled lard or Crisco. This helps to attain a flaky crust. When the pastry begins to form “like peas” – leave it alone. It is better to under mix than over mix. The crust should contain small pockets of shortening. This is truly the trick to a flaky crust. NEVER completely incorporate the shortening into the flour. Pie crust should be gathered together gently, and placed in the fridge to chill before rolling. A few other tips: always chill the rolling pin and pie tins. The crust should be rolled from the center out.
When I married Jan, I was introduced to the pie heaven of the world – Wolford, North Dakota. At this time, Jan was the junior class advisor and was in charge of the concession stand for all the basketball games. This well-laden counter of a multitude of pies and other homemade treats was known for miles around. Early on, I started bringing an occasional lemon meringue pie to share. It was a great way to introduce myself to the Wolford community and chat with other seasoned pie bakers.
Repnow is a Rugby resident.