Pie Perfection

This is the second holiday where I didn’t make a pie, and the second time I’ve missed it.

So I’m making pie, damn it.

I’m working for a flour company who mills local grains, and cooking with freshly milled local flour is awesome. It takes some getting used to, though. I think I may have my pie crust recipe figured out.

2.5 cups flour
1 tablespoon organic raw sugar
1 teaspoon coarsely ground salt
2 sticks unsalted butter
3 tablespoons raw pastured milk (ish)

I let them rest overnight in the icebox in a bowl with a plate on the top, in an effort to use less plastic wrap. It worked out well.

This morning, I got to rolling out one of them first thing, only to realize that the reason I haven’t made a pie in this house is that I’ve yet to unpack my pie plates. Oops! But a call to Frank and Jeremy as they were already out and about got me some disposable pie tins, so all was well.

I made a chocolate cream pie, using an Emeril recipe, and it came out awesomely, and a pumpkin pie.

All is restored with the world. Our only problem with making the pies this late into the holiday is that Jeremy leaves tomorrow, and hasn’t eaten them all yet.

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