You’ve Mastered Pie Crust


I had to laugh on Sunday night.  Hubby, while eating a piece of peach pie I had made earlier in the day and said to me, “You know Honey, I think you’ve mastered pie crust.”

I smiled.  It was about as sweet as a compliment as I’ll ever get from him…and you know something, I think he’s right.  I have mastered pie crusts-maybe not it looks but the flavor is good and I don’t have to “think” about it when I make pie.  It’s all just automatic.  I don’t have to be super careful with the recipe.  I don’t have to worry if my water is cold enough.  I just do it…and it works.


Throughout our married years Hubby has been so good.  He’s put up with bad pizza, bad bread, bad soup, bad cinnamon rolls and whole gamete of other things that I’ve had to make dozens of times in order to get them to taste like I want them too.

I remember years and years ago when we lived in Chester, Iowa.  I found a recipe for taco shells.  I wanted to make them so I gave them a try.  The flavor was good but my oh my, I really needed to learn some rolling pin skills.  Hubby used to laugh and say, “Hey, this one looks a little more like the shape of Florida rather than a circle.” …and it was true.  The other thing is, I just could never get the dough thin enough.

Over the years with practice I’ve learned rolling pin skills.  I can make a pretty good circle now days.  I’ve practiced via pies, cinnamon rolls, tortilla shells, and roll out cookies.  I’ve been so blessed to have a family that is willing to learn along with me.  If it wasn’t for them, willing to eat all the Florida shaped tortillas and dense pie crusts, I’d never be the cook I am today.

I really think the real secret to being a good cook is to have a good family who is encouraging and willing to eat a few mishaps along the way.  Sure it was me who was willing to give pie making a second, third and twentieth chance but I would never have continued to try if my family wasn’t good with eating my attempts.

I think another secret is to keep trying the one thing you want to master as often as you can.  Certainly you probably aren’t going to make a pie day after day after day.  But make a pie once a week for three months.  Make sure to take note of what you do differently each time…Youtube is great too.  You can find a tutorial for most anything.  I know I have watched many videos on making angel food cake from scratch.  Sadly, Hubby isn’t a huge angel food cake fan so it’s something I can do, but don’t feel I’ve mastered.

I’m off to package up the last of that pie into a pyrex container.  With it just sitting on the counter, it’s too tempting.  If I package it for him to take in his lunch, I won’t touch it…So share..what have you mastered in the kitchen?

The Best Fruit Pie Filling


Last week I had bought a prepackaged bag of pears thinking the childcare kids would eat them up.  But we had a short week of care so I ended up with 4 pears that needed to be used.  I also had some blueberries in the refrigerator that had slipped past their prime.  I tried to think of a way to use them up but nothing sound appealing until I thought of pie.  Well there wasn’t enough of each so I ended up mixing the pears and the blueberries and ended up with an amazing pie.


I use the same filling recipe for whatever pie I make…strawberry…rhubarb…strawberry-rhubarb…apple…blueberry and even the latest, pear-blueberry.

I got the recipe years ago from the Iowa Farmer Today newspaper.  I love the recipe as it’s SO easy and versatile for whatever fruit I have here.

Here’s the recipe:

4 cups of whatever fruit you have
1 cup sugar
1/8 teaspoon cinnamon (optional)
1 Tablespoon melted butter
2 Tablespoons cornstarch
1 Tablespoon tapioca (quick kind)

Mix dry ingredients together.  Stir in fruit and set aside 10 minutes for the tapioca to soften.  Put in the bottom of a crust.  Drizzle the melted butter over the top.  Put on top crust.  Bake 20 minutes at 400 then reduce heat to 350 and bake 45- 55 minutes more.

I loved the blueberry and pear combo.  I’ll definitely be making it again.

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