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.

Kitchen Slattern

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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About WSW

Writer, wife, mother. Toiler in the bottomless, black, soul-sucking coal mine of domestic life. Thank God for the portable bar.

Posted on June 23, 2013, in The easy way. Bookmark the permalink. 10 Comments.

  1. I always pick lots of fruit through summer ro make home made pies nothing like it x

  2. I WILL have at it. I’ve never attempted strawberry rhubarb pie, but dammit, I need to provide some good evidence of my productivity at home.

    • Just trundle out and get your bad self a Betty Crocker pie crust mix, some fruit and have at it. And here’s a hot tip: The only thing better than strawberry rhubarb is blueberry rhubarb. Once you try it, you’ll never go back to plain old blueberry again.

      • Blueberry rhubarb? You just shifted my paradigm.

        • Actually I just rocked your world. You will not believe how good it is. 😉

          • If you can get them, rhubarb saskatoonberry pie. a religious experience
            BTW prepping for a trip to Italy in the fall, those Aperol spritzers….

            • Ooh lucky you! If you’re stopping in Venice, do not miss Osteria Dai Zemei near the Rialto Bridge for cicchetti and a spritz.
              As for the saskatoon berries, I thought you were pulling my leg, so I looked ’em up. Sounds like they’re broadly similar to wild Maine blueberries. Blueberry rhubarb is my absolute favorite pie.
              Buon viaggio!

              • I will be in Venice, right by the Rialto bridge. Going to see La Traviata at Le Fenice. Will check out Osteria, Thanks for the tip.
                The Saskatoon berries are like a cross between a blueberry and a date or maybe a fig. Delicious but hard to find. My aunt is my supplier when she goes berry picking.

                • Enjoy your trip. You are in for a treat. If you go on to Florence, make sure to try the ribollita. It’s a bean soup that makes a very fine meal, especially when followed with vin santo and biscotti. I am green with envy.

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