I set out to learn a new skill the other day…. another newlywed recipe: Berry Pie! Let me give you a little back story to this…. A while back my friend Brigitte, who bakes a lot, was over and mentioned something about a berry pie she made. Ryan got very excited. He loves berries and he loves pies! I guess I just didn’t realize how much he loved pies! I try not to eat too many sweets so I never have learned how to make pies (with the exception of a family cheesecake recipe). But when I saw how excited Ryan got about this pie I just knew I had to learn a new skill! Brigitte offered to make us a pie and later brought it over that next week. “Oh great!” I thought, “Now when I learn to make a pie it better be good because he has this one to compare it to.” Which I must say it was delicious: Blackberry Apple!
Now that it is summer time and I have a bit more time on my hands I called my good friend, Brigitte, for some pie making lessons! This was the day I would learn a new skill!
First is the pie crust:
3 Cups All Purpose Flour
1 1/2 Cups Crisco
5 Tablespoons Ice Cold Water
1 Tablespoon White Vinegar
1 Teaspoon Salt
Add flour and crisco into bowl. (Yes I know that is a lot of lard! No way around it.)
“Cut” it together.
You “cut” it with this nifty tool:
A pastry cutter. Or you can use a fork- I think that might take a bit longer!
Cut together until you have small flour covered crisco balls.
Beat one egg and add it to crisco flour balls. Add ICE COLD water(There is secret #1 for you), vinegar and salt.
Mix well. This does take muscles!
Split dough in two parts (one for top and one for bottom). Put each piece in zip lock bag and flatten.
Then place both bags into the freezer flat. Secret number two: The longer you leave the dough in the freezer the flakier it will be.
When ready take dough out of freezer, thaw slightly and attempt (I say this because it is hard to do) to get it all out in one piece.
If, like me, you fail to do that roll the dough back up in a ball.
Now it’s time to roll out the dough!
But first, another secret! Refrigerate the rolling pin before hand! If the house is warm cool the counter with a zip lock bag of ice.
Make sure to place flour on counter and on top of dough. This helps the dough not to stick.
While rolling out the dough continue to make sure the dough moves on the counter or else it will not come up in one piece!
Add flour on counter and on top of dough as needed if it begins to get stuck.
Roll dough out where the thickness is even. Make sure the dough is large enough for the pan!
How to get the dough from the counter to the pan you may ask…. this is another tricky part.
Put the rolling pin on top of the dough at the edge and role the dough onto the rolling pin as you roll it across the counter.
I hope that makes sense! I should have taken a picture…It will over lap itself, if that makes sense.
Thank you Google Images. Now my crust did not look that pretty!
And there you have pie crust!
For the top of the pie:
You will repeat the rolling process on your second piece of dough.
To create lattace top cut dough into strips long enough to cover the pie.
We did something a little different! We used cut outs!
This post is long enough so we will stop here for now.
Tomorrow you will see how we made the filling of the pie, the end result and what we did with the left over pie crust!