Here is my pie. I can't make pie. I always try and every time they end up looking like this. One time my friend Sarah Davis(Sherk)was getting married and having lots of pie at her reception. I said I would make a couple for her...but I make ugly pies. I had to have my mom come over and roll out and put together the crusts. I use to think that my pies were ugly because of the dough that I have to use (gluten free), but my mom proved me wrong when she made absolutely beautiful pies with the very same dough. Crap. How many times does a girl have to do something before she can catch on?
9 comments:
maybe that's your punishment for making plastic turkey for gay thanksgiving.....
A couple of tips...
From the pics it looks like:
A. You are filling your pies too full, causing the seepage.
B. Your aren't rolling your crust thin enough, it should be almost parchment paper thin.
C. Cutting in a tad more butter (or whatever you use, will make it flakyer...is that a word?)
D. Brushing the tops with a little egg white (or substitute) will brown it.
Keep trying! A good pie is a science to be learned!
Happy Thanksgiving!
Sick!
i wish you had some of your pie left.
not right now, of course cause I think I'm just as full now as I was at 2:30, but... as a general rule..... I wish you had some of your pie left.
once slice of cherry pie is all i need to keep me happy for a year.
this was my chance.
and now it is gone.
sad.
I am having trouble believing that that was the finished product...had it been baked yet? It looks a little bit like someone gnawed around the edges...but I don't judge. I hope you didn't let Ryan help with the crust- he puts waaay too much salt in it, just ask my mom. Maybe you guys are two peas in a pod when it comes to pies!
LOL. I just looked at the pictures again. LOL
I did forget to mention that was before I baked it. But still, ugly crust.
Thanks for all the tips...maybe someday I will make a nice pie.
Are you SURE Jones didn't get at it when your back was turned?
I always overwork my pic crusts: you CANNOT overwork them and you CANNOT let them get too warm: the butter bits equal flakes.
And screw people that insist on lattis-weave top crusts. If you have that much time, you must be single.
There is a lot of good advice here, but I make very good pies, I even won a contest (though I've only attempted apple and pumpkin, maybe I'll try gluten free cherry sometime soon); I think that some people have a natural talent with it and others have to work really hard and try every tip they can get and experiment a lot and bake a lot of pies with good pie bakers before they can get it the way they want it. Others of us can overwork the crust, pour ingredients in without measuring, or measure spices by how the pie smells and still end up with a good pie (though if you forget the sugar in a pumpkin pie, it's still gross).
Don't get too down about it, just find someone who likes to bake pies and try to bake one with them every month or so until you are confident about it. I'll totally invite everyone over for a pie party if I ever move back to Portland.
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