This custom started about 25 years ago when, after several attempts, I just couldn't get my mother's favorite pie crust recipe to work for me. In desperation I suggested Pie Day where we would cut apples and my mother would make the crusts. Great idea, right? Well, I thought so but my mother suffered by the end of the day because of a bad back.
We turned out a lot of pies over the years and the participants in Pie Day change from year to year. There were only 4 of us this year. Everyone else was there in spirit.
After my mother died I realized that I had to conquer this pie crust. The first year my attempts were laughable. I prayed for her hands to cover mine and help me master it. Well, I don't think her hands ever covered mine, but her words about making sure I used Gold Medal flour, Mazola corn oil, and plenty of flour on the wax paper when rolling out the crust would play over and over in my head as I worked with each crust. 13 years later, the crust and I have come to an agreement. I make it according to all of the tips she passed on and the crust cooperates as well as the temperature in the room allows.
Our son and daughter-in-law joined us for this year's pie day and although our daughter-in-law is not a fan of apple pie she mastered the crust in her first attempt. I made one crust to demonstrate then let her duplicate what she saw. Her crust came out beautifully!
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| Didn't she do a beautiful job? |
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| ...and our daughter's pie. Both look delicious!!! |
So the pie crust gene may have bypassed me, but our daughter turns out a beautiful crust every time! She spent a lot of time baking with her Grandma. Perhaps it's time for the torch to be passed and for our daughter and daughter-in-law to take over pie day? Hmmm? Something to think about...
Below is the pie crust recipe in case you want to try it.
1-2-3 Pie Crust
1 3/4 cups unsifted Gold Medal flour1 teaspoon salt
1/2 cup Mazola Corn Oil
3 tablespoons cold water
Mix flour and salt; blend in Mazola thoroughly. Sprinkle with all of water, mix, gather into a ball. If too dry, mix in 1 to 2 tablespoons more Mazola.
Divide dough about in half; roll larger part for bottom crust between 2 pieces of waxed paper laid on damp table. Peel off top paper, invert crust on pan, peel off paper, fit crust into pan. Fill. Trim 1/2 inch beyond pan edge. Roll top crust. Peel off paper. Fold edges under, seal, flute. Bake as needed for filling used and to brown crust.
Single crust (8 or 9 inch): Use 1 cup + 2 tablespoons unsifted Gold Medal Flour, 1/2 teaspoon salt, 1/3 cup Mazola, and 2 tablespoons water. Combine, roll, fit into pan as above. Fold edge under, flute, prick well. Bake at 450F 12 to 15 minutes.
Halloween Is Around The Corner
If you are a lover of Halloween then you are probably planning your costume as you read this. If you are not a lover of Halloween but want to look festive for the occasion then Cruisin' Creations has the right accessories for you! Orange flowers for your hair, necklaces, bracelets, cowl, and waterfall scarves will add the right amount of Halloween to you wardrobe!
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Upcoming Events
Our next stop is O'Rourke Middle School on November 7. We did this show for the first time last year and were so pleased with the wide variety of quality handcrafted items for sale. It's a great place to start your holiday shopping!
Until Next Time...
Diane
