Monday, November 26, 2012

pies, pies, pies


Another item to cross of my thirty-before-thirty list! With guidance and assistance from Dad, we made three pies for thanksgiving! Two are semi-homemade, one is completely from scratch.


First up is cherry. We used pre-made pie filling, but a homemade crust.


We tried two types of crusts - one all butter and one half butter, half lard. This was the all butter crust and I think the butter steamed and made the crust puff up and crack. It was still tasty, but I think we preferred the half and half crust.


Of course we had to have a traditional pumpkin pie! This is also semi-homemade, we use the filling directions from the can of pumpkin puree.


My dad has these little leaf cutters that we use to make the cute little topping for the pie. I think they are from Williams-Sonoma if you're wondering. :)


Last up is my all-time favorite - strawberry rhubarb! This one is made from scratch.


I got fancy with a lattice crust, we used the half and half crust for this pie. Here's how we made it:

pie crust {enough for three pie rounds}
3 cups flour
1/2 pound lard
1/2 pound butter
1 cup cold water
1/2 teaspoon salt
1 teaspoon baking powder

Cut the butter and lard into the flour and baking powder. Add the water and combine. If it seems dry and won't hold together in a ball, add more water, about a tablespoon at a time. Allow to refrigerate before rolling out.

strawberry rhubarb pie filling
1 pound of frozen strawberries
4 to 5 stalks of fresh rhubarb
1 cup sugar
4 Tablespoons of corn starch

In a large pot, bring the mixture to a boil and reduce the heat to a simmer to soften the fruit and thicken the juice. Once you have the texture you want, allow the filling to cool before putting into the pie pan.

Bake at 425* for 35 to 45 minutes. Cool before serving. Enjoy!

Fun and tasty! I can't wait to try some different fillings and share my new skill with my friends. :)

What is your favorite kind of pie? After strawberry rhubarb, I like pumpkin and pecan.

xoxo, christa

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