By Ronald M. Silver, Jen Bervin, Elizabeth Zechel
"One of my fondest youth 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. if you happen to love pie, and that i can basically imagine you do, Bubby's pies are the easiest. i am consuming one correct now."--Jon Stewart
"I virtually ate the e-book! 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 notion of baking nirvana, with its golden crust and juicy filling beckoning, then the pleasant recipes in Bubby's home made Pies will consultant you towards that aim and, probably, start up the looks of 'Pie of the Month' at your home. Now would not that be a candy and alluring sight?"--Lisa Yockelson, award-winning writer of Baking by means of taste and ChocolateChocolate
"My dad continually 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
Or, before you add the top crust to the pie, use small cutting molds like miniature cookie cutters or the large end of pastry tube tips to make a pattern. If the pie requires a well-sealed top (like an apple pie), keep the open areas to a minimum—use slits instead—or your fruit will dry out. You can make a lattice top crust with juicy fruit pies such as cherry or blueberry. If the design you have in mind involves a lot of cutaways, cut the well-chilled crust on a layer of parchment, center it over the filled pie, and carefully slide the crust onto the filling.
Caring for Your Rolling Pin Only use water (don’t use soap) to clean a wood rolling pin—you don’t want to wash the oil off the wood. It should feel supple, like healthy skin. Instead, just wipe it down with a clean dry cloth until all the flour and bits of dough have been removed. There should be a sheen to it. Blind-Baking. To fully blind-bake a crust, turn the oven down to 375°F and bake it for 10 minutes more after removing the liner and weights, or until the crust edges and bottom are golden brown.
Rechill if necessary. FOOD PROCESSOR METHOD: Add the flour, salt, and butter mixture to the food processor and pulse it a few times. Do not use the continuous ON setting for pastry. To get the fat to cut in evenly you must stop and angle the entire food processor to give its contents a jostle by shaking and tilting it every couple of pulses. Pulse the mixture until the larger fat pieces are the size of shelling peas and the smallest fat pieces are the size of lentils. Do not overmix. Watch closely—it typically takes less than 10 quick pulses to get there.