At Least Somebody’s Spinning
I’d hoped to do some spinning last night but, alas, got stuck at the computer yet again. This afternoon, though, I was sitting in my room (yes, on the computer again) and when I looked up, my wheel was basking in the sun, and . . . what’s that?
It’s really hard to see, so I added that red arrow . . . there glimmering in the sunlight . . . a single line of a spider web.
Now, that’s just sad.
Although, I suppose I should be glad that SOMEBODY is spinning with my spinning wheel, huh?
I haven’t been staring at the computer all day today, though. In fact, very little of it has been spent with the computer. I went up to the mall with Mom this morning so she could return a purse she’d bought, and we stopped in a grocery store on the way home. I’m giving pie crust another try.
Pie crust is one of those things (like, say, knitting) that everyone who can do it says, “Oh, it’s so easy!” but that, if you don’t have the knack, seems impossibly frustrating. I’ve read dozens of articles, recipes, tips, hints, instructions, rules on what you need to do to make light, flaky pie crust, and yet I’m lucky if I get one good batch out of every 10-20 tries. Even if everything else works right–the fat and water are cold enough, the dough is not overworked–even if it rolls out without cracks, breaks, and other problems . . . even if everything else goes well, the crust will fall apart when I try to transfer it to the pie dish. I can fold it into quarters, roll it out on parchment paper, drape it over the rolling pin . . . none of it matters, I still have problems. This is not a success ratio I’m particularly happy with, and so I usually just default back to using the Pillsbury stuff you buy in the grocery store.
This month’s issue of Cook’s Illustrated, though, has a recipe for “Foolproof Pie Dough” which sounded interesting. Although it’s already questionable because I don’t have a food processer. (And, really, I hate recipes that assume you have them–I would like to have one and I acknowledge their usefulness, but it’s not fair that recipes require you to have one . . . Not everyone has the counterspace, or can afford one, or thinks they’re necessary.) But, anyway, we’ll hope that my KitchenAid did an adequate job, though I’m already doubting the “flaky” aspect of this dough.
Not only did the issue have a good pie crust recipe, but there’s a recipe for a Cranberry-Apple pie which sounded fabulous. So, I’m giving it a try. It won’t be “pie” until tomorrow, though. This is one, labor-intensive recipe. The crust, of course, needs to “rest” in the refrigerator before rolling, fine. But this particular recipe also precooks the filling–separately. There’s a cranberry portion and an apple portion, both of which I assembled this afternoon and are now chilling in the fridge because, after all that, and by the time everything has cooled, who had the energy to tackle rolling pie crust??
Especially with my track record.
Now I’m just wondering, though . . . I wonder if my Little Gem likes her new spinning friend more than me?
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House Calls
I actually threw away my mother’s food processor — I’ve never needed one! I have a good pie crist recipe that I’ll share, if you’d like!
Well, I am “pie crust challenged” so I am not ashamed to say that I use Pillsbury Ready to Use crust….it’s better than anything I ever made from scratch! My MIL could make pie (so could my mother) but couldn’t bake good bread to save her life. I’d rather eat bread!
I think a lot of CI’s recipes are labor-intensive. That is the one thing I always think when I make a recipe from that magazine- “Boy, that was a lot of work.” And a lot of dishes to wash!
My mother always made the very best pie crust but she used lard in it. I never got her proportions…I am seriously piecrust-challenged but have read a lot of techniques/recipes. Good luck with your cooking!
My grandmother made pie crust to die for. Not one of us has been able to duplicate her results. All we know is that she used copious amounts of Crisco. And cold water. Lord how I miss my grandmother’s baking.
Yum, pie.
A spider web thread! At least it’s mythically appropriate.
Happy Anniversary to your parents! And that is one darling picture of poor, unplayed with Chappy.
You returned a book? And you have to repeat that sentence with the inflection on a different word every time.
my grandmother had a fool-proof pie crust that i made so many times when i was 10 (that was the summer of PIE. every week. sometimes twice! i used canned pie filling, lol), that i have never forgotten it. that, i mastered. maybe i should have made her apple pie that many times with her when she was alive. the only person who has gotten even remotely close is mark’s mom, and hers isn’t quite right. i don’t eat apple pie much any more
My only memories about making my mom’s pie crust (she’s still making it, but not when I’ve been around for many years now) is eating the parts that got trimmed off the edges while still raw. Yummy!
Pie Crust is not easy! When I make a good crust, it’s good, but it’s very hit or miss. If it’s humid outside, that can effect the crust. I’ve also tried adding vinegar to the cold water, chilling the flour and shortening overnight, chilling the dough before I roll it out. These days, I ususally default to the Pillsbury stuff, too.