You can make pie, and you should
Berry season is upon us, and I would be remiss if I didn’t weigh in with my annual nag about making pie. It’s not that hard and is well worth the investment of both the time and the minimal effort required. Your dinner guests will be agog at your skill, your family will weep tears of delirious gratitude and you will have in hand a ready refutation of those ridiculous charges of being a do-nothing, layabout dipsomaniac who’d rather open a bottle of wine for lunch than rustle up a decent meal for the family. I speak purely from anecdotal evidence, of course. Anyways, here’s your basic pie primer. Now go get some strawberries and rhubarb and have at it.
As mentioned, I feel strongly about pie for cultural reasons. If you can’t make it, find a decent bakery where you can buy one. To my way of thinking there aren’t many. Usually a manufactured crust (the kind you see in the freezer at the grocery store) is a dead giveaway that the product will suck. So is a big blocky rim on the pie or anything that looks like this.
As I’ve said, making pie crust from a mix is not hard. You just follow the directions on the box and fill the damn thing with fruit, sugar, flour and butter and shove it in the oven. But a few tricks are worth pointing out:
You can mix the dough with a fork. If I’m feeling particularly lazy, and I usually am, I use the electric mixer (for me, the Kitchenaid stand mixer is a gift from God)…
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