The D-E-F-and G’s of Pie for TDay
Remember the alphabet song? Well, here we go today with letters D-E-F-and-Geeeeee.
D is for Dough
One of the most important parts of pie making is knowing how to make a dough. There’s no one dough that is the “be all and the end all”, no golden ticket that can bypass experience. There are many dough recipes and techniques to choose from. As we try them, we learn something from each…even if it is to move on to another recipe or technique because the one what we tried isn’t to our liking. Never ever feel that you have failed if on TDay you decide to buy a store bought dough. When you arrive at the door, no one is going to say, “I’m sorry. You can’t come in because you have not made your dough from scratch.” Most likely you will be greeted with a variation of “You brought pie!”
As some of you know, in the early 2000s, I spent two and one-half years exploring dough on nearly a daily basis. Sometimes I made up to five different preparations of dough in a day. I became fascinated with the subject exploring what was, or was not, needed to make dough. Chances are if you walked in my door, very quickly I would be handing you a slice of pie, and to this day, that hasn’t changed much. I love to bake and share what I bake.
In Art of the Pie I share twelve recipes for dough. Although it is simply not possible, due to allergies, and dietary preferences, to meet the likes and needs of everyone, I tried to have a variety of recipes that would satisfy as many pie makers and pie eaters as possible. I will expand on this in book three and I can’t wait to share these new recipes with you next fall. In the meantime, here are links that you can mix and match with the filling of your choice.
Art of the Pie Dough
The Art of the Pie Dough uses just four ingredients–flour, salt, fat, and water. It can be made with all butter, a combination of butter and shortening, vegan or vegetarian butter or shortening sticks, or combination of butter and lard. You will need 2 and 1/2 cups of flour, 1/2 teaspoon of salt, 1 cup of fat, and enough ice water to hold it all together. I get a lot of compliments on this dough. I hope you will, too.
E is for Eggs
With eggs in my fridge, I can whip up a meal lickety split, and for those who want to wait to eat crust on TDay, or if you’ve had your fill of crusted pie, try this recipe for A Crustless Quiche. It’s a nice one to make any time of the year, and if you don’t have fresh chard, substitute spinach. Here’s one of my neighbor’s pretty girls who lays right next door which leads us to….
F is for Flavor, Fresh, Frozen, Fruit, and Fat
When you are planning the filling for your pie, use the most flavorful fruit you can. Sometimes this will be fresh, and sometimes it will be frozen. Do remember that fruit without flavor = pie without flavor and all the sugar and spice in the world cannot give you fruit with flavor.
Fat is not a four letter word. We need it for our brains to function. Butter, leaf lard, shortening, oil. Use the fat of your choice and enjoy every bite. If you are looking for leaf lard, here are a few places that will ship.
G is for Gluten-Free, Graham Cracker, and Gingersnap Crust
Gluten Free Dough
For Gluten-Free Dough I’ve created a four-part video series for you that will take you through GF pie making from beginning to end. I spent a lot of time making that series. I may have been a little too detailed in it, but I truly wanted to you see everything I do, from start to finish, to make GF pie. And, here is the recipe and directions for Gluten-Free Vegan Dough.
Graham Cracker and Gingersnap Crust
These crusts are some of the easiest to make. Fill it up with a pastry cream, some whipped cream, and top with fruit.
Graham Cracker and Gingersnap Crust
- For One 9” Deep Dish Pan
- 2 1/2 cups graham cracker or gingersnap crumbs about 300 grams
- 6 tablespoons butter, melted about 85 grams
- 3 tablespoons sugar about 45 grams
- Preheat oven to 350F.
- Pour the graham cracker or gingersnap crumbs and sugar into a bowl, add melted butter, and distribute well with clean hands or a fork.
- Spread and press the mixture evenly into your pie plate or pan.
- Bake for 6 minutes. Remove from oven and set aside.
- Notes: For a gluten-free graham cracker crust, I use Pamela’s Honey Grahams.
Coming tomorrow? Letters H-I-J-and-K.