The Craftiest Workshop

Most of you know that I really enjoy baking. I make cakes, cookies, squares, cheesecakes and muffins. I have made tarts and pies before but I have always used premade bought pie crusts or tart shells.

I always thought that it was one of those baking things you had to get “just right” for it to work. I think that I need someone else to make something in my presence to have the confidence to try it on my own. The same could be said for cooking a turkey….I have never done it.

When my brother and his wife Heather stayed with us, she decided to make pie one day. She knew I had a lot of berries picked and in the freezer and she was craving a pie. She emailed her mother for her aunt’s secret pie crust recipe (turns out it is the same recipe as the one on the Tenderflake box). I was in and out of the kitchen while she was doing her thing. I got to thinking that it didn’t look overly difficult. When I think of Heather in the kitchen, I think of tasty soups or stews; I rarely saw or heard of her baking. So I said to myself, “If Heather can make pie crust from scratch, surely I can as well.”

Fast forward to the end of 2023. Chris and I were going over to a friend’s place to play games on New Year’s Eve and I didn’t want to bring a tray of mixed Christmas baking so I decided to make a pie. I had four boxes of Tenderflake bought on sale around Thanksgiving. I use lard when making suet for the birds. I used the recipe on the box and mixed up the pie dough. I cut the dough into six portions, rolled them into balls then added or took away dough to make the balls equal sizes.

Even rolling the dough was easier than gingerbread or sugar cookie dough. I was able to easily flip it over and roll it to the right diameter. I lightly greased the glass pie plate, slid the pie crust into it, trimmed the edge and voila!

The crust had no lumps and was just the right thickness.

I had decided to make the Caramel Pecan Pie recipe that I like so much. It turned out beautifully and the crust receded back just enough so it didn’t have the chance to brown too much.

I have officially gotten over my fear of trying to make pie dough. The next time we are invited to someone’s place, I will likely make up a pie with the extra dough now in the freezer. I also see a quiche and a chicken pot pie on the menu in the near future.

I saw a post that Pat from Trenton shared on Facebook. For a lighter pastry, you can create cake and pastry flour by replacing 2 Tbsp of all purpose flour for every cup of flour used with 2 Tbsp of cornstarch. I might try that for the next time I bake anything with all purpose flour and see if it turns out fluffier. I will also try to remember that the next time I make pie dough.

After conquering my hesitation with making pie dough, my next step may just have to be cooking a turkey.
How hard could it be?

I am sure it must be “as easy as pie.”