I don’t know about you, but 2015 flew by. I know, i know, the old adage is that with every year time seems to move by quicker, but it is scary how that statement actually rings true. I wish I could go back to my days when it seemed nap time would take forever to be over…but I digress, as this is not a post for reminiscence, but for looking forward to the holiday season.
I recently took a baking class at culinary school, and was not dissapointed. My teacher, a man who could give Santa a run for his money not only in looks but in joyous personality- was also a certified master baker, and was kind enough to share some tidbits of wisdom with my class which come in handy for the holidays, including how to make pie from scratch. It’s a lot easier than one would think- I remember before entering culinary school how I would think that it was easier just to buy store-made dough and add the filling myself- but the extra effort is well worth it.
I promise, baking your own pie from scratch will most likely impress friends and family much more than the actual effort needed to make these things. You might not even need to leave your house to obtain these ingredients. Don’t believe me? Check this out:
Pie Dough can be broken down into a simple 3-2-1:
3 lbs flour (cake flour is awesome, but AP will do as well)
2 lbs fat (butter for most standard pies, but lard or other animal fat will work for meat pies)
1 lb water by weight (don’t worry about breaking out the scale for this one: there is an old saying “a pint is a pound the world around” which chefs swear by. In other words, a pound of water is 2 cups, or a pint).
1 oz salt, as needed
This ratio will work if you scale it up or down. Not sure how much to make? I’ve got another formula to make your life easier:
You will need about 1 oz of dough for every inch in diameter of your pie tin.
So a 9 in diameter pie tin uses about 9 oz, or a little over a half pound, of dough. (I promise, the fanciness that surrounds chefs is all formula memorization and application in the proper circumstances).
So once you have your dough ingredients, all you have to do is mix them. For a flakier crust, cut the butter cold into manageable cubes and let mix with the flour in a stand mixer until the mixture has combined into small pebble-like portions.
Then add the water, ice cold, and mix for another 6 seconds. Seriously, don’t over mix this, or you will have tougher dough than anticipated.
Let this dough chill in the fridge for at least an hour.
Roll the pie dough out to a 1/4 in thickness, and drape over pie tin. Then add the filling.
My favorite pie to make for the holiday season?
1.5 lbs berries, fresh or frozen
1 lb sugar
1 oz cornstarch
Feel free to add fun flavor combos.. For instance, I love to put thinly sliced lemon with my blueberry pies, or elderflower syrup with strawberries.
You can throw a top piece of dough on your pie to keep the berries in.There will be a lot.
I like to egg wash my dough and sprinkle a little turbanado sugar on top. Bake your pie in the oven at 375 for an hour, or until golden brown. The pie will drop fruit juice, so I would cook on a tray with some parchment paper underneath.
Take out your pie and let chill before slicing and serving. Then gobble that thing up before your family members get at it.