Friday, November 27, 2009
Baking A Pie In Ten Easy Steps, Or, The Expression "Easy As Pie" Is Very Misleading
Apparently one glass of wine, MAYBE one and a half, is considered helpful for large baking projects and is recommended by the leading experts.
Also, choosing the correct brand of slimy, lard-type substance to be used in your pie crust is key. Bon apetit!
The virgin pastry cutter. Please refrain from commenting re: the pigtails.
Flouring dough. Pretty self explanatory.
I think it's official: I am incapable of being photographed without at least one piece of hair falling into my face. It's like my trademark.
Addy takes her baking very seriously.
Crimped pie shells. The crimping was harder than I thought it would be. Pastry shells are fragile!
Jim's mom, crimping the top of the crust over the apple pies.
Garnishing pecan pie with... pecans! What a bold culinary move!
And done. Not too shabby eh?