Pie 😋😋😋

[Jen]

My new and delicious hobby. I got a crust recipe from America’s Test Kitchen that is foolproof and easy and flaky and butterylicious, so I do it a lot. All of this pie eating is making me live up to my puffiness!

[Ghostlady]

I love apple pie. Per chance can you share the recipe?

[LadyKestrel]

I love pie, but I confess that I have never made one myself, although I did chop apples for one my mom was making. My best puff-creating dessert recipe is a to-die-for cheesecake, but I don't make it very often because it takes nearly 3 hours from start to finish.

[Jen]

I love cheesecake too. Puffy r us!

The foolproof pie crust is at https://www.wpr.org/recipe-foolpoof-all ... -pie-dough
You have to pay to see the original on America’s Test Kitchen, and this one has some typos but none where it matters.

[Ghostlady]

Thanks I'll check it out

[Jen]

My second cherry pie and fourth pie ever, not counting the three quiches Lorraine I made last weekend (my other new obsession). I didn’t get to eat it yet because it didn’t cool off before bedtime. Ima eat it for breakfast tomorrow

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[Val]

That looks so yummy Jen!!

[Ghostlady]

Good job, Jen. It looks so very very good. I’ve never tried doing the top crust interlacing. Now what you need is the ring that goes around edge to keep the edges from getting dark. I don’t make pies without it anymore.

[draclvr]

This pie crust recipe is very similar to the one I have used from Simply Recipes for many years. I like the food processor part of it!

Butter Pie Crust

[Jen]

@Ghostlady: I do that with foil. The edges aren’t as dark as they look in the pic. This pie browned really early because I was a li’l sloppy with the egg wash, and it was already darkening by the time I even looked, so I covered the edges a tad too late and ended up having to cover the whole thing. It’s a learning experience. So far each pie has been better than the last, and I hope to achieve mastery before I die.

[Ghostlady]

I used to use the foil also but the ring Is so much easier. You are doing great just giving you a tip.

[Jen]

Thanks, I know. I have seen those before and thought about getting one, but I don’t really have room in my kitchen for single-purpose items. I might change my mind if my pie obsession doesn’t wane anytime soon.

[Jen]

@draclvr: The very first or second Julia Child show has her making tart crusts using that fraisage (sp?) method, only she does the whole crust that way. She makes it look so easy. Me, I’m all about the modern conveniences. Both my pie crust recipe and my tart crust recipe (I say “my” but I found them online) are done 100% in the food processor right up until the rolling-out point.

[LadyKestrel]

That looks so good, Jen!

[Jen]

The quiche I just made is absolute perfection if I do say so myself I never even thought I liked quiche because every time I have ever had it, it was like wet scrambled eggs. My sister requested quiche for her birthday, so I sucked it up and made it for her out of love. I had no idea a proper quiche was more of a savory custard tart and not wet scrambled eggs at all, and now I’m obsessed. Of course I over-cheesed and over-baconed it, because that’s how I roll So delicious!

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