Breakfast, lunch, and dessert after dinner! Perfect!

I love pies of all sorts (well, except, ahem, rhubarb, but yours is probably the exception) and make mighty fine ones. I know what you mean about butter crusts being a pia, but sometimes you just have to use butter. I use lard for almost everything, though. I'm in the mood for lemon meringue or key lime.

Sherry

Try mixing it half lard and half butter. It will help with the rolling but still give you the good butter flavor.

Linda, the rhubarb pie I posted earlier this week has a all butter crust. I often use all butter instead of half butter and half lard. No problems rolling it out or picking it up by hand. I just fold in half, lift and place in pie plate. Same for the top crust.

Ann

Here is a link that might be useful: Rhubarb Pie/Crust Recipe

The last pie I made was P. Allen Smith's Lemon Ice Box Pie found on his web site. Ohhhhhh, yum! It had a graham cracker crust that I made from scratch and was easy and delicious! Now I want that pie!

Hmm...I roll the crust on to a rolling pin to get it into the tin but the recipes are just the same! LOL! But I often use 2 T vodka for some of the water....think it makes a flakier crust.
Did you make a video of your method? Or of the way you make those pretty leaves? Would I find it on You Tube?
Linda c

I like pie for breakfast. Especially with ice cream.

Jim

ROTFLOL!!!!!!!!!!!!!

Teresa, I love graham cracker crusts. Where can I find that recipe?

Ann

Here ya go, Ann:

This recipe from P. Allen Smith, gardener, stylist, author, etc. is a classic.

Lemon Icebox Pie

Crust Ingredients:
1 1/4 cup graham cracker crumbs
3 tablespoons sugar
1/3 cup unsalted butter, melted

Filling Ingredients:
1/2 cup fresh lemon juice
1 teaspoon grated lemon rind
1 1/3 cup sweetened condensed milk (Eagle Brand is what is generally used in the US)

Meringue Ingredients:
2 egg whites.
4 tablespoons sugar.
1/4 teaspoon cream of tartar

Instructions:
Begin by making the graham cracker crust. For me a lemon pie just isn't the same with any other type of crust. Combine the graham cracker crumbs and sugar, and then add the melted butter. Stir this together until you have a crumbly mixture. Press the mixture into a 9-inch pie plate and bake at 350 degrees F for about 10 minutes. Remove from the oven and allow to cool.

Pour sweetened condensed milk into a medium sized bowl and gradually add lemon juice and grated rind. Stir this until well blended and then pour into cool graham cracker crust.

Now you are ready to make the meringue. In large bowl, add the egg whites and the cream of tartar. Beat until all the egg white turns into foam. Add the four tablespoons of sugar and beat until stiff enough to hold a peak, but not dry. Pour the mixture on top of the pie filling and bake in a preheated oven at 325 degrees F for 15 minutes.

After removing the pie from the oven, chill it in the refrigerator until the filling sets. This usually takes a little over an hour.

I want to make pies but every time I start to get ready to bake some other thing in my not finished new kitchen gets pulled out and dumped in my baking area.

I'll celebrate pie with you instead!

Jim, my Grandpa ate pie for breakfast every morning that I can remember. He said it was healthier than toast and jelly, I think he was right.

He lived well into his 90s, so it probably didn't hurt him, but I think he skipped the ice cream.

Annie

I recently found a recipe for Rhubarb Fig Pie. It had slivered almonds sprinkled over the filling, a lattice top crust and turbinado sugar sprinkled over that which appeared to give a carmelized texture to the almonds and crust (the photo looked delicious!)

I would never have thought of combining fresh rhubarb with dried figs, but it's one I'd like to try. The recipe is from Mary Ann Esposito who does the Ciao Italia series on PBS.

Here's a recipe for all butter pastry that is really easy to move about and if delicious.

8oz or 225g plain flour plus a little for dusting.
6oz or 175g butter
pinch salt
beaten egg to glaze.

Freeze the butter for about 45 minutes, then grate it into the flour and add the salt. Stir t all about with a knife then sprinkle on enough cold water to bring it all together. Chill for 30 mins before using. It's so good. You could add a little sugar if you like it sweet.

Oh yum, Ann T, that sounds delicious. I think the sweet figs would balance the more sour rhubarb wonderfully. I hope it's made with dried figs, those I can get here and I have both pastry dough and rhubarb in my refrigerator.

Annie

Annie, wasn't me that mentioned the figs. I love figs, but I'm a purist when it comes to rhubarb pie. Just rhubarb, no other fruits allowed.

Ann

teresa nc7 In your Lemon Icebox Pie recipe it doesn't sound like there would be enough filling for a 9 inch pie? Wouldn't you need to double the filling part?
Joann

That recipe normally contains 5 egg yolks and is baked...
Without the eggs that would be a skinny pie indeed.

Oh, geez, I'm confused again. It was amck...

I'm usually a purist, I'll eat strawberry/rhubarb but prefer the straight rhubarb pie. I'd have to try the fig to see, though.

Annie

We love pie, but I have always made carpy piecrust. I usually top it with a crumb crust on top, but last week I made a rhubarb cream pie and tried a friend's crust recipe. It called for an egg, a little vinegar and baking powder. It was excellent. Wish I had a picture....my lattice top was perfect.

This reminds me I still have enough dough left for a tart or something. Figs...hmmmm....

katiec, will you share your friend's crust recipe, please?

Joann, the recipe is fine the way it is; this kind of citrus pie, be it lemon or key lime, is very rich from the sweetened condensed milk - so, a small slice is more than adequate. I would suggest you try the recipe first as written, then decide if you need to find a similar recipe that has a larger quantity of filling.

The issue of what is "normal" for this recipe or that recipe is a moot point. This is not a traditional lemon meringue pie that has a cooked filling; this is a take on a Southern-style lemon icebox pie that originally had raw egg yolks and lemon juice stirred into the SCM (sweetened condensed milk). But in more modern times, we are advised not to use raw eggs in our desserts or other foods.

I'm pretty sure I use the entire can of SCM in this recipe rather than measuring out 1 1/3 cups. That is what I used in the "olden" days before the raw egg issue. A 12 oz. can would be 1 1/2 cups if you really scrape the can to get it all out. From 1/3 cup to 1/2 cup is a minor increase IMO. The lemon juice thickens the SCM to make the lemon pie filling. Any leftover pie should be stored in the refrigerator.

Teresa

So sounds like lemon ice box pie (with eggs) is the same thing as key lime pie only with lemons because I think originally key lime pie was also uncooked?

And there are variations of both without eggs.
I made the "original" Key Lime (with eggs) recently for the first time, cooked for 20 minutes - it was wonderful.

The last regular pie crust I made I used about 3 tbls quiteof Tender Flake lard swapped out for corresponding butter and it was quite a bit more flaky. Wish Tender Flake was more available here. Seems to be a far more quality lard than you can get in the states.

Mmmm...Pie is my favorite! Especially for breakfast. My rhubarb is really getting big, but I hadn't thought about it getting late enough to think about picking some!

I make pretty good pie with a nice flaky crust, if I do say so myself...We even have a friend who likes to come for our house for 'pie fest' a few times a year. He installed our carpet and vinyl in our house, and the days he worked I made a couple kinds of pie, and he had pie before starting in, for break, for lunch dessert, and for afternoon break...and a piece 'for the road.' It did a baker's heart good. :-)

BUT sometimes when I use all butter, the crust seems to get greasy and actually drips butter into the oven, and burned and smokey butter does nothing for the flavor of the pie! Any clues on that? Is it the quality of the butter, or just something to watch for (shield under so it doesn't drip on the hot oven bottom) with butter?

If your pie crustd rips butter int he oven....try a different recipe. The ratio I use is 1/3 cup fat to 1 cup flour.

Like the recipe used by KatieC, I use a recipe that SharonCB posted here called "Nathan's Never Fail Pastry". It makes a big batch, so I cut it in half but still use the whole egg because I'm just too impatient to beat up an egg, measure it and use half.

This recipe also has vinegar, an egg and some baking soda, and I use butter in place of the lard because I usually don't have lard.

NATHAN'S NEVER FAIL PASTRY
**********************************
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.
5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.
Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
My tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out.

Annie

thanks, LindaC. My 'never fail' shortening recipe was equal parts flour and shortening, but I'll try less with the butter.

I immodestly report that I am "The Pie Lady" of my community. It's really probably because hardly anyone except me makes pie anymore at all. I do, because I am not good at making pretty cakes, so that's always been my signature dessert. But Grandma Frieda, whose secret is my trick, was a sensational baker, right down to REAL, stretch-it-out-over-the-table-and-read-the-paper-through-it, strudel -- and pie was still one of her most-requested items.

And they are good. I had one sell for $50 at an auction about 15 years ago, and a friend who is a restaurant critic asked me to make 3 blueberry pies for the dessert table at his wedding. So I have my pie cred. (Just don't ask me to make a gorgeous birthday cake or a photo-op tart, let alone strudel.)

My crust recipe couldn't be simpler; it's based on the old Joy of Cooking one. I don't like butter for pie crust, and I can't use lard, so mine is all Crisco. Don't skimp on the salt, especially if your filling is sweet. The secret trick, though, is from my grandmother. I think the purpose is to soak up the extra juices to keep the bottom crust just right. So this is for fruit (and I guess rhubarb) pies, not cream pies or pie shells that are baked and then filled with something you cooked separately.

By the way, don't bother cutting crust recipes in half. Pie dough freezes GREAT, either already rolled and formed or in a ball.

Gellchom's two-crust fruit pie crust

2 cups flour (I use unbleached white)
1 t salt
2/3 cup solid shortening (don't tell your cardiologist), divided.*
about 5 T water

Mix flour and salt in a big bowl. Cut in half of the Crisco with a pastry blender. Then cut in the other half. Sprinkle on the water and mix gently with a fork until it can be gathered into a neat ball. Try to handle as little as possible. You may need a bit more or less depending on the weather. Wrap in wax paper or something.

If you have time, refrigerate the dough for at least an hour, or up to a few days. Take it out to let it come to room temperature before rolling.

Divide dough into two slightly uneven "halves." Roll out the larger and line a greased Pyrex pan.

Here comes Grandma Frieda's secret:
Crumble (very coarsely) 8-10 crackers, saltines or Ritz-type, into the bottom crust. Then add your fruit filling right on top of it. I absolutely promise you that even you, who know they are in there, will not be able to detect the slightest trace of those crackers when you serve it.

Roll out and affix the top crust. Make 6 Vs for vents. Trim and crimp the edges and re-roll the scraps to make pretty or amusing shapes to "glue" onto the top with a bit of milk or water.**

*I used to use Crisco or "I Can't Believe It's Not Crisco!" (i.e., store brand equivalent), but the Crisco sticks are SO much more convenient, I use them now, even though they are more expensive. I make pie so rarely -- that's how I justify the extravagance as well as the cholesterol.

**On Thanksgiving, I got tired of pictures of a turkey or an apple, so now I do stuff like the letter Pi and a map of Turkey. One year we did a skull and crossbones!

Is it me but it seems like I've noticed that people will get real proud of their pie crusts and pies and brag or get competitive (no offense to anyone here I'm the same) even some women I know who make terrible pies (IMO:) but I don't hear the same about cakes?
Why is that?

Gotta say, I'm always looking for the perfect crust recipe but I just won't go to the too complicated ones. And egg I think should be reserved for savory or heavy pies. Just me.

If your pie crustd rips butter int he oven....try a different recipe. The ratio I use is 1/3 cup fat to 1 cup flour.

The proportions are a little different than the Never Fail recipe Annie posted. I used Crisco because that's what Bette does (her pies go for big bucks at fundraiser auctions). Next time I'm trying butter. It made a wet dough, but rolled out nicely after it was chilled.

* Exported from MasterCook *

Bette's Never Fail Piecrust

Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups shortening
1 egg
5 tablespoons water
1 tablespoon vinegar

Blend dry ingredients with shortening. Add egg and liquids (beaten together). Wrap in waxed paper and refrigerate. Use as much as needed. Warm to room temperature when ready to use. Will keep one week in refrigerator. Makes enough for three one-crust pies.

Source:
"Bette B"
- - - - - - - - - - - - - - - - - - -

I love all this PIE talk..... been making pies over 50 years. Baking is my favorite thing to do in the kitchen.

Just though I'd pass on news about a cookbook I just bought. It was just announced that it won a James Beard award. Best baking cookbook for 2009.

Title: Baking
Author: James Peterson

It's a gorgeous book with great photos and even better recipes. I just received it a few days ago so have not had a chance to test any recipes yet. It sure is good reading though...I can't wait!

I found it on Amazon @$22.00. Cover price is $40.00.

Just thought I'd share, I'm loving this book.

Nancy

Here is a link that might be useful: Baking

I love pie but couldn't make a pretty crust if my life depended on it, LOL! But I bake a mean tart making the crust with butter & cream cheese.