It is that time of year when pie making happens pretty often around this house. The apples have just been picked and are awaiting making them into pie filling. I think that I have been able to finally...after years of learning and making pie...to accomplish a good pie.
If you are a canning things for later, a good use of fruit from your own trees, or berries, follow the USDA published recipe. I have used it for several years, and found that having my own pie filing in quart jars is wonderful. Be sure to use Sure-jell for thickening, it works great.
The pastry is another learning project for me. I admit that for years I could not roll out pie dough. In Fact, it was so bad that I just pressed it into my pie pans and made a crumb topping. Then, I found the Martha Stewart method, getting everything cold, cold, cold. That is the trick that works for me. Yes, I do use Crisco. It makes a flaky, tender and tasty crust. A member of my family, who thinks that they are the best pie maker.....makes the pretty but very tough, yucky crust. My good crust is a secret from them.
OK, another truth....sometimes I don't feel like making crust. Then I get out the custard cups and make pumpkin pie filling for the cups. Everyone loves them with real whipped cream.
