Friday Five: “Pie-ola!”

This week’s Friday Five is a winner at our house. Bearded Brewer likes pie any time of day. Being a good Hobbitses, he loves his elevenses. And pie is perfect for breakfast, lunch, dinner or elevenses, as anyone knows.

So it’s very fitting that this week’s Friday Five is about pie!

Songbird at RevGals writes:

We had three pies planned for a six-person Thanksgiving dinner, and there was some anxiety on my part about the need one had for gluten-free crusts. I worried, you see, that we would have pies no one liked, or run out of the one “good” pie (you know, with gluten). There was a last-minute trip to buy more pie crust that failed (sold out!). Then early on Thanksgiving morning, the phone rang. It was my neighbor, saying she wanted to bring something over. It was a beautiful maple pumpkin pie!

Now we were all set.

Later in the day, the doorbell rang unexpectedly. Someone said, “It’s a pie delivery!”

And sure enough, it was a relative stopping by, and he had a pecan pie for us. Pie-ola!!!

Please answer these five questions about pie:

1) Are pies an important part of a holiday meal?

ABSOLUTELY! Why? They just are! I think it’s in my DNA! My great-grandfather, upon arriving home from work and not finding a “fresh” pie waiting for dinner, would ask my great grand-mother, “Do you not feel well, dear?”

So, if pies were considered “essential” for every day cooking, of course they would be required for a holiday meal! Now, I confess I don’t make a lot of pies on a regular basis, but when I do, they pretty much disappear. It’s a good thing I have Someone around to eat them. (He thinks it’s a good thing too!) And when I get my kitchen back after renovation is done, pies are definitely on the list to bake!

2) Men prefer pie; women prefer cake. Discuss.

Um. I have a highly qualified answer here. If you are talking “bakery” pies and cakes, then I prefer pie. If you are talking chocolate, then I prefer cake. But – if you are talking homemade, warm, melt-into-your-mouth-and-onto-your-hips pie, then for THIS woman, it’s PIE. No question.

3) Cherries–do they belong in a pie?

Sure? If it’s a cherry pie. (Can you tell I don’t really care? I think the best way to eat cherries is freshly-picked from the tree!)

4) Meringue–if you have to choose, is it best on lemon or chocolate?

Ever the non-conformist, I’m going to go with coconut. I’m not a big fan of chocolate in pies, unless it’s chocolate pecan pie. I like key lime pie over lemon, and traditionally it doesn’t have a meringue. But coconut meringue? Now you’re talking! I don’t get to have coconut cream pie very often, since I am the only one in my household enjoys coconut in any form!

5) In a chicken pie, what are the most compatible vegetables? Anything you don’t like to find in a chicken pie?

Let’s see… must have potatoes, carrots, fresh (not canned!) peas. Can have fresh (not canned!) green beans and fresh (not canned!) mushrooms. I’m not a fan of onion. And of course, nothing completes a pot pie like garlic. 🙂

BONUS: The “Old Family Recipe” for Oil Pie Crust
Adapted from the “red” Betty Crocker cookbook

  • 3 1/4 cups all-purpose flour
  • 1 3/4 teaspoons salt
  • 1 cup canola oil
  • 4 1/2 to 5 tablespoons cold milk (amount of liquid is determined by relative humidity in your kitchen that day)

Measure flour and salt into bowl. Add oil; mix with a pastry fork until particles are the size of small peas. Sprinkle with milk, 1 tablespoon at a time, until flour is moistened and dough almost cleans the sides of the bowl. (If dough seems too dry, 1 to 2 tablespoons oil can be added. Do not add more than the maximum amount of milk. If dough seems a bit too wet, add a tiny bit of additional flour). Gather dough together; PRESS FIRMLY INTO A BALL. After pressing firmly into a ball,the less the dough is handled the more flaky the crust will be.

Divide dough in half; place one half cut side down and flatten into a round. Roll each round of dough between two sheets of wax paper. (Note: you MUST use waxed paper! This dough is sticky, but if you add too much flour, you will have a pie crust that resembles thin cement!) Gently peel off one sheet of wax paper and turn dough upside down. Peel off remaining sheet of wax paper after placing bottom crust into pan leaving a 1/2 inch overlap around pan edge. Fill with desired pie filling. Repeat with top crust rolling out same as bottom crust leaving 1 inch overhang around pan edge. Fold and roll top edge under lower edge, pressing on the rim to seal; flute edges as desired.

Cut slits to vent steam in top of pie. Bake as directed following your pie recipe.

5 comments

  1. I have TWO copies of that red Betty Crocker cookbook! The original one in the binder is falling apart, with pages missing, so I bought a used copy on Amazon. Thanks for that recipe, since I am embarking on a new phase in life where I make my own crusts instead of buying the pre-made frozen ones.

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  2. Oh Lord just reading the pie crust directions raised my blood pressure. People who can make a good pie crust have my admiration. Me, not worth the tears and frustration. Have to settle for refrigerated stuff.

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  3. I have a butter pie crust that I make – supposedly butter is easiest. But you have to keep it cold. And supposedly it’s too flavorful to use with certain fillings, but that’s never stopped me!

    We have two pies at celebratory occasions: pecan for my husband and two oldest boys, and chocolate chip for me and the youngest. (I don’t like pecan or pumpkin, or meringues for that matter, but would eat most any other pie. He just goes for chocolate chip.) But then the other guys eat our pie, too – how unfair is that??

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