I've stopped screaming and will now point out a couple of things:
What about chicken pot pies and beef pot pies? They're meat pies in good standing and, at least in my house, constantly being baked/eaten. Mincemeat pies are all over the place, especially during the holidays. Last week I came upon bbq pork pies made with a biscuit crust for sale and they were being snapped up....
And now this, my loudest scream: The pressure to achieve the perfect crust that your mother/grandmother/great-grandmother made removes all the joy of baking a pie. Yeah, it'd be nice to have a flaky buttery crust every time but often how it comes out is out of your control and says nothing about your worth in the world. It could be too humid out, or your flour not processed right. Maybe one of the kids needed you so much your butter/lard melted while rolling the dough out. Anything at all can influence the outcome. But there are many old remedies your forbearers didn't think twice turning to. Crust too hard? Break it into the filling, maybe add a dollop of warm or whipped cream. A little too mushy? Carefully remove it and mix up a crumb crust. Burnt meringue? Scoop it off and make another--it takes exactly 5 minutes and in the meantime you can pour your guests another glass of wine. They won't suspect a thing.
I'm not saying there isn't a slew of bad pies around, especially commercials one. And I'm woman enough to admit I've resorted to a Pillsbury crust when hard pressed to use leftover chicken or too ripened fruit.
The thing to remember is pie making is not a test of your character or patriotism or self-worth. Every pie made from the heart is good. No matter how it comes out.
So forget perfect. Just have fun. That's what pies are for.
Oh exactly! I must tell you that I tried to reach the author (unsuccessfully) with a link and invitation to this morning's virtual Blueberry Pie workshop, but no response. There were lots of first time pie makers in the session who are now sending me pictures of their first ever pies which look darn good to my pie eyes, and they say they can't wait to make their next. They're happy. I'm happy. The folks who they are sharing their pies with are happy. And, no one is going to say -- Oh I'm sorry...you can't bring that pie to the party because it's not a homemade crust. What they will say is -- Oh, you brought pie!
Exactly! I just put up a post about the opinion piece at Instagram. I included pictures of 1st time pies with lattice tops made in today's virtual workshop, too. https://www.instagram.com/p/CQ4WE8uBwNl/
I was thinking the same things as I read that article. I used to dislike pie, as a dessert. I'd been eating pie since I was a kid, and my mother was a haphazard cook and baker. She did it, she didn't like doing it and the results were often not very tasty. When I moved out on my own, I learned to cook from books. As I've grown older, I continue to learn. About 5 years ago, my husband asked for an apple pie, and I just didn't want to do it. I'd never made a pie crust in my life, and always bought the kind in the freezer. I added really good fillings, but the pastry tasted like cardboard. So, I'd seen an article in the Seattle Times about how to make the perfect apple pie, and I followed the directions to the letter.
That pie was a revelation! I didn't dislike pie - I'd just never tasted a good one before. That crust was flaky, tender, and - well - perfect! So, my first pie was excellent! My second attempt was less so, and I learned that pie crust is fickle. Some days it likes you and some days it doesn't. Then, a chance "meeting" online with you, Kate, at the Futurelearn class on Celebration Food for England's monarchs, (not really the title, but you get the gist) and I got really interested in pie.
I continue to practice and most of my pies are great. Some are good, and once in awhile, there's a stinker.
I remember vividly your pie made for the first challenge. You varied the filling from the cheddar that the recipe called for, with 3 different, amazing cheeses that you happened to have on hand. I immediately asked if I could come and live with you. You didn't say no. (Don't worry, I'm not coming to live with you.)
I still make that pie as my go-to appetizer for pot luck parties. 😋
I just went and fact checked on Instagram. There are 6.2 million posts with the hashtag “pie”. I think it is safe to say this article falls under the category of “fake pie news”.
Of course, I am now more than curious to learn the titles of this six new pie books who are fortunate enough to snuggle next to all those other wonderful ones on your bookshelves?
I've stopped screaming and will now point out a couple of things:
What about chicken pot pies and beef pot pies? They're meat pies in good standing and, at least in my house, constantly being baked/eaten. Mincemeat pies are all over the place, especially during the holidays. Last week I came upon bbq pork pies made with a biscuit crust for sale and they were being snapped up....
And now this, my loudest scream: The pressure to achieve the perfect crust that your mother/grandmother/great-grandmother made removes all the joy of baking a pie. Yeah, it'd be nice to have a flaky buttery crust every time but often how it comes out is out of your control and says nothing about your worth in the world. It could be too humid out, or your flour not processed right. Maybe one of the kids needed you so much your butter/lard melted while rolling the dough out. Anything at all can influence the outcome. But there are many old remedies your forbearers didn't think twice turning to. Crust too hard? Break it into the filling, maybe add a dollop of warm or whipped cream. A little too mushy? Carefully remove it and mix up a crumb crust. Burnt meringue? Scoop it off and make another--it takes exactly 5 minutes and in the meantime you can pour your guests another glass of wine. They won't suspect a thing.
I'm not saying there isn't a slew of bad pies around, especially commercials one. And I'm woman enough to admit I've resorted to a Pillsbury crust when hard pressed to use leftover chicken or too ripened fruit.
The thing to remember is pie making is not a test of your character or patriotism or self-worth. Every pie made from the heart is good. No matter how it comes out.
So forget perfect. Just have fun. That's what pies are for.
Oh exactly! I must tell you that I tried to reach the author (unsuccessfully) with a link and invitation to this morning's virtual Blueberry Pie workshop, but no response. There were lots of first time pie makers in the session who are now sending me pictures of their first ever pies which look darn good to my pie eyes, and they say they can't wait to make their next. They're happy. I'm happy. The folks who they are sharing their pies with are happy. And, no one is going to say -- Oh I'm sorry...you can't bring that pie to the party because it's not a homemade crust. What they will say is -- Oh, you brought pie!
And then devour it! Hopefully with vanilla ice cream on top!
Exactly! I just put up a post about the opinion piece at Instagram. I included pictures of 1st time pies with lattice tops made in today's virtual workshop, too. https://www.instagram.com/p/CQ4WE8uBwNl/
I was thinking the same things as I read that article. I used to dislike pie, as a dessert. I'd been eating pie since I was a kid, and my mother was a haphazard cook and baker. She did it, she didn't like doing it and the results were often not very tasty. When I moved out on my own, I learned to cook from books. As I've grown older, I continue to learn. About 5 years ago, my husband asked for an apple pie, and I just didn't want to do it. I'd never made a pie crust in my life, and always bought the kind in the freezer. I added really good fillings, but the pastry tasted like cardboard. So, I'd seen an article in the Seattle Times about how to make the perfect apple pie, and I followed the directions to the letter.
That pie was a revelation! I didn't dislike pie - I'd just never tasted a good one before. That crust was flaky, tender, and - well - perfect! So, my first pie was excellent! My second attempt was less so, and I learned that pie crust is fickle. Some days it likes you and some days it doesn't. Then, a chance "meeting" online with you, Kate, at the Futurelearn class on Celebration Food for England's monarchs, (not really the title, but you get the gist) and I got really interested in pie.
I continue to practice and most of my pies are great. Some are good, and once in awhile, there's a stinker.
I had forgotten we met over that class.
I remember vividly your pie made for the first challenge. You varied the filling from the cheddar that the recipe called for, with 3 different, amazing cheeses that you happened to have on hand. I immediately asked if I could come and live with you. You didn't say no. (Don't worry, I'm not coming to live with you.)
I still make that pie as my go-to appetizer for pot luck parties. 😋
I must make it again. Amazing that you remember this. Those dead monarchs are probably clamoring for bites after this long.
I credit you and that class for amping up my interest in pastry again.
Hit post too soon. I meant to say that I'll always remember that.
I just went and fact checked on Instagram. There are 6.2 million posts with the hashtag “pie”. I think it is safe to say this article falls under the category of “fake pie news”.
Of course, I am now more than curious to learn the titles of this six new pie books who are fortunate enough to snuggle next to all those other wonderful ones on your bookshelves?
Here are the steps to make fake pie: https://www.washingtonpost.com/food/2020/12/18/deregulate-frozen-cherry-pie/