[donotprint]
I’ve been getting a few emails lately about the type of pie crusts I like to use. Truthfully it depends. Depending on the recipe and how much time I have (which isn’t very much) I will use 1 of 2 types of crusts.
My preferred pie crust is what I like to call “the cheater’s pie crust” because it involves no rolling and produces flaky, buttery, scratch-baking goodness only a homemade crust can deliver. When I’ve baked pies or quiches with this crust most people are surprised when I tell them I used a no-roll method. All of a sudden they become very interested in learning this method because several of them have avoided making scratch pie crust because they feel intimidated by having to roll the dough out. Fair enough.. I don’t fault them and I don’t blame them. Frankly, I don’t like having to roll pie crust out either. This is why I started making scratch pie crust using the no-roll method. [click to continue…]
Updated
A few years ago I started a tradition of making sweet potato pies instead of pumpkin for Thanksgiving and Christmas dinners. I can’t remember my reasoning behind the decision except for a deep desire to go against the “traditional” favorite. After all, my brother is the one usually assigned to bring a pie and its a well known fact this means “Costco”. And for the record… I think Costco pies are not bad – just over played.
This sweet potato pie taste very similar to pumpkin except the texture is slightly denser and the flavor richer. Because sweet potatoes are already naturally sweetened, this recipe uses less than a cup of brown sugar. As a result the pie filling is not overly sweet – instead I find the sweetness just perfect. [click to continue…]
Updated
All summer I’ve been waiting for a reason to bake a cherry pie with a buttery flaky crust. Not that I ever needed a reason to begin with. As August has begun I realized if I did not bake a cherry pie soon I will have missed out on one of summer’s greatest joys. It’s not too late for you to bake one too! [click to continue…]
Updated
