By Ronald M. Silver, Jen Bervin, Elizabeth Zechel
"One of my fondest early life thoughts is of my aunt's pies cooling at the window sill, whereas father sat along with his deputy . . . wait . . . that will be Opie Taylor. in case you love pie, and that i can basically think you do, Bubby's pies are the simplest. i am consuming one correct now."--Jon Stewart
"I virtually ate the publication! If my bubby made pies like this, i might weigh four hundred pounds."--Billy Crystal
"If a pie cooling in a rustic breeze is your suggestion of baking nirvana, with its golden crust and juicy filling beckoning, then the pleasant recipes in Bubby's do-it-yourself Pies will advisor you towards that objective and, maybe, begin the looks of 'Pie of the Month' at your home. Now would not that be a candy and inviting sight?"--Lisa Yockelson, award-winning writer of Baking by means of style and ChocolateChocolate
"My dad consistently says, 'Save your fork, there is pie!'"--Kate Douglass, proprietor of The noticed Pig
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Extra info for Bubby's Homemade Pies
It’s impossible to gauge the water ratio accurately if the fat is melting into the flour. If you’re making a single crust, shape the dough into one round ball with your hands. If you’re making a double crust, divide the dough into slightly uneven halves and shape each half into a ball—the larger of which will be for the bottom crust, the smaller ball for the top. Cover each ball tightly with plastic wrap and refrigerate it for at least half an hour to relax and slow the gluten development and rechill the fat.
Like most serious pie bakers, we’ll discuss and debate fats—butter versus shortening versus lard, and so on—and show you how your choices affect your pie’s flavor and structure. Flaky pastry crusts—composed of flour, fat, water, and a pinch of salt—are our most versatile favorites and the surest choice for any classic double-crust pie. The flavor of flaky pastry crust is influenced by the kind of fat you choose—most typically butter, lard, or shortening. Flaky crusts take practice to mix correctly, and benefit from good rolling technique and cool working temperatures or intermittent chilling.
You can follow the recipes as they are here and you will have a wide-ranging palette from which to bake all kinds of pies, and the things that go well with pie, like ice cream and crème fraîche. We have made use of sidebar instructions for bakers of all levels in an effort to highlight tricks and tips. A seasoned baker might simply look at the general idea of the recipe for reference, and scan the sidebars for pointers, tricks, and tips. The recipes can be changed to reflect your own creative powers, tastes and desires, and local produce.