We were buried! At least under a foot of heavy, fresh-fallen snow. Boise’s first heavy snow of the Winter (isn’t it still technically Fall?) had come, and in dramatic fashion.
Highways were shutdown, schools were closed, and kids were ecstatic. The temperatures outside were an ear nipping 15 degrees, and I had no desire to brave Winter’s fury today. What better day to bake I thought! But what, was the question!
What to Make. What to Bake
I’d been chomping at the bit, eager to start making my own pie crust for weeks now, ever since Betty Crocker hung me out to dry, and today was looking better and better as a day for experimentation.
I had been gathering up pie crust recipes from around the Web and more specifically, Pinterest, over the last several weeks, so I already had a ready supply of ideas from which to start from. The choices and flavors were many, but as ‘venturesome’ as I felt this day, I still wanted to start out slow and steady with a recipe relatively simple even for me. Chance behold, I knew exactly the one I wanted to start with!
Lo and behold, Annalise’s Foolproof Flaky Pie Crust!
Nothing revolutionary by any stretch but Annalise’s recipe was simple, full of buttery flavor and quick to put together. Perfect for my first attempt at making homemade pie crust.
Pie Crust Ingredients and Process
Not being the venturesome sort, I stuck to Annalise’s recipe to a ‘T’, not deviating or trying to get cure and creative one bit. This was both a fun project but an educational one as well and I loved every bit of it. My 9yr old daughter also took great interest, engaging with the process at every turn…
‘It doesn’t look like dough, Dad?’
‘It looks like a lot of flour and nothing else Dad?’
‘Shouldn’t it be coming together in a clump like dough is supposed to Dad?’
‘Oh, wait, its starting to come together Dad!’
‘Wow, it looks like pie crust dough you got at the store Dad?’
I made two iterations of Annalise’s Foolproof Flaky Pie Crust, as the recipe had an ‘optional’ sugar component in it that I tried once, but didn’t care for it, so I made the pie crust again without it and loved it.
Since the ‘objective’ of today’s pie baking adventure was more about the ‘pie crust’ than anything else, I figured I’d just make my standard apple pie, since I knew that recipe and process literally by heart. But, since I’d only baked my mom’s cherry pie once, and the fact that the Oregon red tart cherries were on sale at the local grocer (which was unusual but highly welcomed), I decided I’d kill two birds with one stone (sorry for the pun…) and make this a worthwhile experiment.
I took my dough out of the fridge and let it sit for about 20 min to soften a bit while I prepped my cherries – which involved thickening the juice a bit with a mix of sugar and starch and heating the mixture of cherries and juice with some nutmeg, cinnamon and vanilla.
Once the dough was rolled out, the cherry mixture was poured in and the top of the pie crust gently set on top.
All set and ready to roll, I threw it in the oven for a sizzling quick 45 min.
Absolutely delish! The pie crust was fantastic. The flavor was good, with a hint of butter as was the consistency and the cherries, both tart and smothered in a sweetened juice. I was extremely please with the results. I didn’t glaze the top of the crust with egg wash as mentioned in the recipe, though I plan to do that in the next pie baking run.
Annalise’s Foolproof Flaky Pie Crust was a great success in more ways than one. It was the perfect pie crust for me to ‘get my feet wet’ and help me build the confidence and belief in myself that I was capable of putting together my own pie crust mix. And, although her pie crust will be a springboard to more ambitious pie crust projects, this recipe was so easy that it will more than likely become the ‘standard’ pie crust for the majority of my projects!