Rolling out pie dough, surprisingly, can be therapeutic for me. I finally mastered the art of making successful pie crusts-- learning the secret of working with cold ingredients and not overworking the dough.
America's Test Kitchen for showing me how to keep pie crust dough from tearing and sticking, and how to easily drape it on a rolling pie and to unfurl it over a mound of pie filling. Easy Peasy, right? Wrong. At least, that's what happened with this pie crust recipe.
I'm always looking for new variations of pie/tart dough. I chose this recipe, because it uses shortening (which pie experts swear is the ingredient to use for tender crusts). A traditional American pie crusts uses lard or shortening, water and flour. This variation adds one egg, sugar and white vinegar, and promises to be easy to work with and very tender to enjoy.
audio books, while I'm in the kitchen (or cleaning the house, or commuting to work). I was engrossed into listening to a story, and began to work with this pie dough. I'm not gonna lie, but this pie crust had plenty of challenges. It's soft, despite that I had chilled it for a while. It began to crack... a lot. I'd try to drape it over my rolling pin and it would disintegrate.
Son: "Mom, are you okay?"
Mom: "Why do you ask"?
Son: "You sounded like you had G-Rated tourettes. You were kinda cussing up a storm."
Driscolls Berries, so I can buy fresh berries way past summer. (Lucky me, I know. ) I decided to make a berry mix of fresh blueberries, raspberries and blackberries-- but, wait!
We have frozen olallieberries, that were grown in our own backyard.
Instant ClearJel, that I order online with King Arthur flour. I find that cornstarch kinda of "clouds" the look of the baked filling.
This pie lasted for one day. The next day, I returned for a second slice-- and the pie pan was in the sink. Empty. Sigh.
Ah, but Pumpkin Season is so close! While I'm sad to say goodbye to the last of our garden tomatoes and basil, I'm looking forward to making soups, stews and home baked bread. Oh, and I'm sure I'll be making a pumpkin pie before Thanksgiving. But, first, I want to make Cathy's Glazed Apple Pie Bars-- they look perfect for Fall!
A printable recipe card is at the end of this post.