podcasts

Episode 97: Piecast

by Sara

cover97In this episode, I’m joined by a co-host — my mom, Kathleen.  She has been baking pies since her early teens and regularly contributes 14-20 pies for church dinners.  Thank you to listeners who shared questions for this podcast: twinsetjan, polkadotknits, bluechinadoll, kconnors, heather01851, permagrin12, stacks, parajati, thejasperpatch, and katepricey.  We tried our best to address all questions.  In the hour or so we set aside to record this episode, we were plagued with interruptions.  Two visitors, three phone calls, and a package delivery!  These resulted in a little more editing than I anticipated, and so I wasn’t able to attribute all of the questions the way I planned.  For more information about pies, you can also listen to Episode 59: Known for Pie. In addition to the photos I’ve posted below, I created a photo tutorial for making a single-crust pie shell on Instagram.  You can find it by searching #powerpantry.

3irishCONTEST: Show Off Your Baked Goods!

A generous listener has donated a $25 gift certificate for Three Irish Girls yarn.  Enter to win by posting photos of your baking in our #powerpantry discussion thread for November. You can enter as many times as you like.  Chat in the thread is encouraged, but only posts with photos will be eligible for the prize.

Basic Pie Crust for a Double-crust Pie

(or divide in half for two single-crust pies)

  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2/3 cup fat (lard, unsalted butter, shortening, or a combination)
  • several tablespoons ice-cold liquid (water, milk, cream or a combination)
Some useful tools for pie baking are a pastry cutter and wax paper or parchment paper. You may also find it easier to measure lard or shortening with an adjustable measuring cup.
Some useful tools for pie baking are a pastry cutter and wax paper or parchment paper. You may also find it easier to measure lard or shortening with an adjustable measuring cup.
Using a pastry cutter, cut fat into dry ingredients. The goal is a coarse-textured crumb.
Using a pastry cutter, cut fat into dry ingredients. The goal is a coarse-textured crumb.
Even if you think you know exactly how much liquid to add, incorporate it a bit at a time, and blend with a fork.
Even if you think you know exactly how much liquid to add, incorporate it a bit at a time, and blend with a fork.
When your dough starts to hold together, but isn't too sticky, you are ready to turn it out onto parchment or waxed paper.
When your dough starts to hold together, but isn’t too sticky, you are ready to turn it out onto parchment or waxed paper.
Using the heat of your hands, and the paper as an aide, shape the dough into a disk. Resist the temptation to knead it, play with it, or work it too long. Don't worry if it cracks; just wrap it up and place it to rest in the refrigerator for at least 30 minutes and up to three days.
Using the heat of your hands, and the paper as an aide, shape the dough into a disk. Resist the temptation to knead it, play with it, or work it too long. Don’t worry if it cracks; just wrap it up and place it to rest in the refrigerator for at least 30 minutes and up to three days.
The resulting aftermath of blending dough for 14 pie crusts.
The resulting aftermath of blending dough for fourteen pie crusts.