today's domestic deep and ponderous thoughts:pie making involves a level of technical domestic wizardry that I have yet to master
can I make a decent crust?
you betcha, I can pastry blend with the best of 'em
can I roll said crust out?
again, affirmative
can I successfully transfer said rolled out crust to the waiting pie pan?
uh
that would be a negative on that one ghostrider
WHY CAN'T I GET IT IN THE PAN IN ONE PIECE???
After the dumb crust falls apart faster than my will power, I end up piecing the stupid thing together, getting pissed and eventually mashing it in there with my finger.
I've also been known to say certain swears and maybe once or twice have thrown uncooperative pie crust across the room.
It's feels good.
You should try it sometime.
And the lattice crust for the top? Not so much a piece de resistance as a piece de sad and pathetic, really just par for the course at this point.
I'm making it sound like this pie is a real train wreck. You should know by now, I have a real flair for the dramatic.
The reality of it is this: even though my pie crust is mashed together and some of it broke on the sides thanks to a heavy hand with the hot pads upon oven removal...and despite lattice work that could have been done better by a kindergartner with one hand
it still tastes amazing
in fact
I bet you wish you had a warm slice
(maybe some whip cream, little bit o' nutmeg spritzled on the top?)
right
about
now
(you're so predictable)
Further proof that the pursuit of perfection is just that, a pursuit.
So keep trying.
In the mean time, your less than perfect efforts taste just as good.
and that is what we call lowering the bar
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15 notes:
I am hoping you didn't move too far away and I can "drop in" to borrow some sugar and possibly sample some pie.
Pie is the most humbling dessert. Don't you think?
But what kind of pie IS it?
If you say apple, YUCK.
If you say NOT apple, well, okay then.
It looks beautiful from here.
Also your nose is cute and petite.
The end!
Just a blog stalker, fascinated with pie.
I too had that same problem with my pie crusts crumbling until someone shared a simple trick with me. Wipe the counter-tops with a clean, wet washcloth, then take two pieces of saran-wrap and lay them onto the wet counter (they should stick to the counter, and should be big enough to fit a rolled-out pie crust.) Put the pastry-dough on top of the saran-wrap, and then you can do one of two things-- roll out the crust just like you normally would, or sandwich the crust dough between another layer of saran-wrap and roll it out between the layers.
Once it's rolled out, you just peel the saran-wrap off of the counter top, (take off the top layer of saran-wrap if you sandwiched it) and then put the non-covered side of the crust into the pie plate. Then you peel off the saran-wrap, and voila! Mess free, crumble free, and practically fool proof :)
Good luck!
Yummy flaky pie crust is good whether its smushed into the pan or rolled out perfectly with little scalloped edges. Maybe the crust became too warm/overworked and it fell apart at the end?? It happens. Your pie looks delicious and I want a piece!
Oooooh!! That apple pie looks scrumptious Kalliko. Too bad your Daddy can't have a piece.
I'm sure it was great. With my pie crust recipe it is too soft to mess with much so I roll it out between two pieces of wax paper, peel one part off, transfer and flip the other one into the pie dish and gently pull it off. If you don't roll your pie crust too thin, than it works like a charm!! Ps I would love a piece of warm pie cause it is 12:44 in the am and I am just getting finished with homework! Well not finished...just decided the brain was mush and better give up for the evening. love you
i like the word spritzled; good one, Kalli :)
Getting the crust in the pan makes me want to DIE.
Looks delish though.
your pie-capades sound delicious. i do have a tip for you and your lattice work- braid your lattice on a cookie sheet lined w/ wax paper/parchment, then you freeze it for a bit, the butter firms up fast, then you invert it onto your pie, peel off the paper, and tada! perfect everytime.
Sorry to say, I'm not a big fan of fruit pie. Cream pies are okay, but I'd never choose pie. I've also never tried to make a pie. I hear my mom and sister-in-law talk of the woes of pie making though. Hope you thought it was delicious.
I've never made a pie...ever. So I don't have one piece of advice to give you in the transferring of the crust.
Wish I could have a warm slice with some vanilla ice cream right about now....
It ended up looking not so bad and tasting delish except my apples were a bit undercooked bc I cut them too fat. And thanks a bundle for all the tips. I will try them next time, which will be soon, because I like pie.
my FIL had me keep baking my apple-pie this past weekend (with very thick-sliced apples) at 200, covered with foil, for an additional 30 minutes or so after the crust was ready, and it was PERFECT. I learned something new too!
I think you make dreamy desserts. Remember that awesome cake you made for Easter? I worshipped it. I lit candles around it. (later..after everyone went to bed)
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