The title of this post makes it sound like pie will be taking over and this huge revolution is starting. Well according to several online publications and TV networks, that happen to talk about food (cough, cough), predicted that pie would be a top ten food trend in 2011. I was so stoked when I read this and could not wait for the year to start, because let’s be honest who doesn’t like pie? The only problem is, it’s mid-Summer and I have yet to see any stinkin’ pies! So I figured, let me just start it up myself since no one seems to be taking the lead on this! I grew up eating pie and I am actually not even sure I could say I have a favorite, cause in my book they are all delicious. Let me be clear, even though I like a ton of different pies I have still tasted some pretty bad ones because they were not made properly. The cool thing about pie is you can eat it for breakfast or as a dessert after any meal. They are especially delicious in the summer time when all of the berries, cherries and fruits are at their peak and taste as they should. You know I am huge in seasonal cuisine and absolutely cannot stand when I see a blueberry pie in November! Don’t make me come lookin for you 🙂
Outside of the fruit needing to be in peak season, the most important elements of a great pie are in the crust and the crumb topping. The topping can consist of many different things, the pie dough, a simple flour,butter and sugar mixture or even a streusel. The topping can really be up to the baker, but pie crusts are crucial in making the perfect pie. There are several different ways to make a pie crust, but I am in love with mine and I figured I would share it below! If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.
The Perfect Pie Crust
- 2 ½ cups of all purpose flour + extra for kneading
- 1 tablespoon of Sugar
- pinch of salt
- 1 cup of cold unsalted butter
- ¼ cup of rendered and strained bacon fat
- 6-8 ounces of cold water
Makes enough for 2 pies
- In a large bowl whisk together the flour, sugar and salt.
- Next, place in the butter and bacon fat and using a hand pastry blender cut in the fat until it is the size of rice.
- Once the fat is cut in, slowly drizzle in very cold water a little at a time until it completely mixed in with the other ingredients.
- Once all the ingredients are mixed place it on a table that has been lightly dusted with flour and knead the dough for 1 to 2 minutes.
- Last but not least roll out the dough until it is 1/4 to 1/8 inches thick and place in a pie pan.
- Be sure to par-bake the pie crust for 15 to 20 minutes on 375°.