hi! hello!

9 Sep

hi! my name is leslie and this is my blog about pie. i’ve always loved being in the kitchen but baking is my favorite thing to do there and pie is what i seem to be best at and love the most. i love pie. like, seriously love it. just saying the word ‘pie’ makes me feel better about lots of things. a pie baking in the oven is the most comforting smell known to man. pie is one of those desserts that, when sliced and served warm out of the oven, will make any set of strangers feel like old friends. and very few situations are not made better by the mere presence of pie. so suffice it to say i am passionate about all things ‘pie’. and since i’m too chicken to open a pie shop anytime soon i will live that dream out here on this blog.

here you’ll find recipes for pie, experiments with ingredients, love letters to america’s favorite dessert (pie, duh), hyperbole, accidental over-use of commas and ellipsis, a lack of capital letters, and various rantings and ravings.

so, welcome! i’m glad you’re here! whether it be by accident or you’re a friend i guilted into visiting…thanks. i hope you like it here enough to come back. i really really do.

so let’s get this pie blog biz off to a good start with a recipe!

this is the recipe i use for my basic crust. it’s perfectly flaky and melty and delicious.

it’s adapted from ken haedrich’s recipe in his wonderful book pie

super versatile pie crust. makes one crust. double if your pie recipe calls for a top crust:

1 1/2 cups all-purpose flour
2 tsp sugar
1/2 tsp salt
1/4 cup cold unsalted butter, cut into small chunks
1/4 cup cold veg. shortening cut into small chunks
1/4 cup cold water

i make my crust in a food processor because i’m impatient…and lazy. so this is how i do it. put the dry ingredients into the food processor (mine’s a 4 cup one but bigger is fine smaller would just be too small) and pulse it a few times. then fluff it with a fork. add the butter, pulse 5-6 times, fluff, add shortening, pulse 5-6 times, fluff, sprinkle water over top  pulse until the dough begins to form into little clumps (add a little water at a time as to not make your crust too wet). dump onto lightly floured wax paper and form into a large ball. pat into a disc and with a floured rolling pin (i like this kind best) roll into a large enough circle for your pie dish (usually about 12”). fold into dish and make the edges look fancy. then pop it in the fridge until the filling is ready or pre-bake it if that’s what your pie needs. easy…as pie even.


2 Responses to “hi! hello!”

  1. melissa September 11, 2012 at 1:44 pm #

    yay for pie! blogs! food processor crusts! and you!

  2. Leigh Kay September 14, 2012 at 10:30 am #

    I stinkin’ love you. “hyperbole, accidental over-use of commas and ellipsis, a lack of capital letters, and various rantings and ravings.” You’re the BEST. Can’t wait for coffee and pie with you one day. 🙂

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