Years ago, I read something in a newspaper article that has stayed with me ever since: “When you bake a pie, you are in the kitchen in the company of ghosts.”
As I prepped for this pie class, a friend I’ve known for over 30 years texted me a photo from an old family recipe collection of her mother-in-law’s recipe for Foolproof pie crust.
Here’s the thing about that: When Steve and I got married 31 years ago someone gave me a small binder filled with blank recipe cards. Foolproof pie crust was one of the first recipes I copied into that binder and it’s the recipe I’ve been making ever since. I didn’t remember where I’d received it, but now I do.
As you’ll see in this class, I’ve tweaked it over the years, incorporating new techniques and knowledge that I’ve learned from other talented bakers and from my own experience baking countless pies for the past 30 years.
Betty’s recipe is also a living, breathing connection to the generosity of other bakers, Betty included. The recipe originates from an old Cook’s Illustrated issue, and as you’ll see here, Betty has spent the past decade perfecting it and making it her own.
In the company of ghosts, indeed.
If you were able to join us live for this piecrust class, thank you so much for being there. These classes have been such an enjoyable way to get to connect with many of you in a way that goes beyond words on a screen.
If you missed it, I hope you enjoy the recording! In this class, Betty and I show you how to prepare two different pie crust recipes, the recipes we’ve been relying on for decades. You’ll also learn:
The difference between using vegetable shortening and butter and which is better
How to get the flakiest crust ever
A few secret ingredients that make pie crust easy to work with and the final result, tender, flaky, and full of flavor
How to roll out and shape pie crust dough
How to pre-bake and partially pre-bake your crust
How to prevent a soggy bottom (unless you’re into that kind of thing!)
The Recipes and Piepalooza!
Here’s where you’ll find my recipe: Foolproof Pie Crust
Here’s where you’ll find Betty’s recipe: Betty’s Butter and Booze Pie Crust
On Saturday, November 1st, Betty will send out a special issue of her newsletter - Piepalooza! The issue will include over 30 (!) different pie recipes from bakers all over the world. All you have to do to receive Piepalooza is subscribe to Betty’s newsletter, which let’s be honest, you want to do anyway. 🙂
