This past Sunday I taught a fun, loving group of individuals how to make good old fashion pie. And as the saying goes, “It was as easy as pie.” The class was conducted at The Cook’s Warehouse in Decatur, GA, the same place were Jill and I will be hosting our Atlanta book signing on September 10th. http://www.cookswarehouse.com/
Everyone had a good time and prepared some delicious homemade pie. We made 3 different types of piecrust, 4 kinds of pie, and 1 very good Peach Cobbler. To everyone’s surprise, the Zucchini Pie was deceivingly delicious. Who knew that zucchini could taste so good? Two of the biggest hits of the class were Lela’s Basic Piecrust and the Triple Berry Pie – all of which are in our cookbook.
In honor of the “Easy as Pie” class, I put together the Two Chicks Top Ten Pie Tips. I hope you find them useful when you get ready to make your next homemade pie.
1. Use frozen butter and/or shortening when preparing piecrust.
2. Cut (not blend) butter/shortening into the flour.
3. Add enough ice cold water to the butter/flour mixture to form a moist dough ball.
4. Before rolling the piecrust out, place it in the refrigerator for an hour.
5. Roll piecrust out on a flexible mat – it’s easier to transfer to a pie plate.
6. Sprinkle 2 Tbsp crushed graham crackers on the bottom crust of fruit pies to prevent a soggy crust.
7. Preheat your oven at least 20 minutes and work quickly when opening and closing the door.
8. Bake pies on the second to last level of the oven.
9. Invest in pie guards.
10. Give your fresh baked pie an hour to set up when it comes out of the oven.
Your favorite Chick from the South – Jamie