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Fall is all About Pies and More Pies!

Wednesday, November 15, 2017 - 1:00pm
Tami L. Johnson

When Fall approaches and, especially the month of November, we get a little antsy to start baking again. At least I do!

Besides warming up our houses, we can warm up our senses as we breathe in the aromatic scent of a pie in the oven.  Mmmmm! Pies are one of the best smells next to molasses cookies and homemade bread, right?  But that’s just my opinion.

Si Foster, from the blog www.abountifulkitchen.com says, “There is a need and desire to create and that’s through baking.” 

Recently, Foster was invited to come onto the popular television show, Studio 5, to teach the audience, including 3 lucky guests, the art of making a pie from scratch. Here is her recipe for an easy pie crust:

Best Basic Flaky Pie Crust

2 cups flour

1 teaspoon salt

1 cup shortening

½ cup very cold water

Method:

Mix flour and salt.  Cut in shortening with pastry blender or two butter knives. Add water. Fold with fork until flour is absorbed and dough comes together.  Flour surface and rolling pin well.  Flatten dough gently with hand to make round shape. Roll out center to about 1/8 in. thickness.  Fold in half, lift onto pie plate. Open and shape to pan. Prick bottom of crust with fork several times.

 Place in a 500-degree oven for 6-10 minutes. (This is for a single cooked crust only. Do not prick the bottom of the crust when baking a single filled pie crust such as pumpkin or pecan).  Let cool. Place your filling inside and turn on oven to 375. Then, put pie in the oven for 60 minutes.

Foster offers a few tips when baking your own pie:

*Dough may be easier to handle if chilled for an hour or so. 

*Try ½ regular and ½ butter flavor Crisco

*If your pie is getting too brown on the edges, but not on top, take a piece of foil, fold in half to make a square then cut a half circle out of the middle.  Unfold and put over your pie.

*Brush beaten egg white over your pie crust before baking

Basic necessities for making a pie include:

*Large bowl

*Measuring cups and spoons

*Pastry blender (and if you don’t have it than use two butter knives)

*Liquid measuring cup

*Rolling pin

*Pie plate

From Mel’s Kitchen Café, another food blogger, at www.melskitchencafe we learn that, “If the recipe makes enough pie dough for a 9-inch pie, you’ll want to double it to have enough crust for a double crust pie. When it comes to separating the pie dough into two pieces, I generally do slightly more than half for the bottom and use the slightly smaller portion for the top.”

Mel also adds, “Using kitchen scissors, I trim the top crust leaving about ¼- ½-inch overhang. This is important because you are going to fold that top crust underneath the bottom crust.”

This helps seal all the deliciousness into the pie and keeps the flavors packed in tight. Crimp the edges with your fingers to make a pretty shape to your pie.

Always place your pies on a foil lined baking sheet and bake according to recipe instructions.

One last thing Mel says is, “If there’s one thing I can’t emphasize enough with pie making it is: let go of perfection!”

You can search up several delicious pie recipes including Banana cream pie, coconut cream pie, or fresh apple cranberry pie at either www.melskitchencafe.com or www.aboutifulkitchen.com

Enjoy your fall baking with those you love and enjoy eating your laborious efforts too!

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