Thank Yous and Baking

When you have little disasters in life, and people do amazing things to help you out, the best way, in my opinion, is to say thank you with some home baked goods! I am testing out my sweet skills in the pie department today. I've had several pie dough recipes handed down to me over the years, but in all honesty, the best ones have at least a bit of butter.

To have a super flakey crust, I like to use Crisco or some kind of shortening. I don't feel as guilty using shortening anymore, because they have changed their formula and are now Trans Fat Free. I am still not a fan of hydrogenated fats, and I would much rather use all butter and all natural ingredients. But, the best crust has butter, shortening, good quality flour, a pinch of salt, a tablespoon or two of sugar, and is barely bound together with the iciest of all ice-waters. I heard from one of my grandma's about adding in a splash of white vinegar to the dough, so I am going to try it in my pie dough this time.

Some people like to use a Cuisinart to mix pie crust together. Others like to use a pastry blender or a fork. When I was in Culinary School, my Baking and Pastry Intructor, Kim Smith taught my class to use a box grater. Once I tried this trick, I was hooked. Keeping the butter and flour in the freezer only ensures that the crust will stay cold.

Well, talk about dry dough! I had the hardest time rolling out my dough. It kept cracking on me just as I was about to place it in the pie pan. I think I am going to re-work my recipe with a bit more fat and a bit more water. I did manage to make a decent looking Blackberry Pie, even with the cracks- those can be covered up by extra pieces of pie dough cut into pretty little leaves. I'll let you all know how the pie tastes when I hear from my cousin. The pie is for him!