Learn to Bake A Pie and Make the Best Pie Crust ever!
Do you love to bake? And just what the heck is a perfect pie? Well that’s what we are going to discover together. A perfect pie could be that delicious apple pie you have at Thanksgiving every year. Or the luscious lemon meringue you get at your favourite diner. Or perhaps it’s that yummy chocolate confection your best friend bakes and brings to every potluck with your friends. You can see the possibilities are endless.
I guess by now you have figured it out. I am crazy about pies and flaky pie crust and my passion not only includes eating the delicious results of my efforts, but to help everyone learn how to make pastry and bake a pie from scratch. That’s right! No store bought pie shells used here. Pastry dough for pie crust, or shortcrust pastry uses very few ingredients, takes little time, and just tastes so darn good.
You will wonder why you haven’t been treating yourself and your family to the many sweet and savoury pies you can make using your new skills as a pastry chef! Seriously! Your new baking skills will really help with meal planning too. You can mix up a batch or two of pastry and freeze it until you are ready to bake – or have a baking day and fill your freezer. Invite your friends and have a Bake A Pie Party!
How did I become so passionate about pies and pie crust and what can you learn here? Well I come from a long line of pastry chefs in my family. My grandmother, my mother and now me!
I remember family celebrations at my grandmother’s house, with smell of a freshly baked pie wafting from her kitchen. And Grandma loved variety, so you really never knew what kind of pie would come out of the kitchen at dessert time. Pies were kept out of site to be presented with a flourish, to a very happy family. Pumpkin, apple, peach, pecan and my favorite pie to this day is blueberry – its sweet gooey goodness rules above all others.
I was a beginner pie baker too. Learning how to make pie crust (pastry dough) and bake a pie was something that I started to do at a very young age with my mom. Pies were always part of our Sunday dinner, and often a contribution to a community event – like a bake sale, or church supper.
Mom would put a bunch of ingredients in her very large mixing bowl and voila! Creamy white pastry dough would come out, to be shaped, rolled and rolled again with her large wooden rolling pin. I loved to eat raw pastry – it has a salty sweet flavour, but the best was when there was a bit of pastry left over – mom would roll it out, sprinkle it with brown sugar and cinnamon, add a dollop of butter and roll it up in a crescent shape, baking it along with her pie. The result? An amazing cinnamon buttery confection – I still make them to this day.
The easiest recipe you will ever use is here – Insanely Easy Pie Crust Recipe.
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