Figuring it out – Round Two.

September 19, 2011


So, I finally got around to rolling out that pie dough. It held together pretty well.

I’ve been doing the ‘rolling it between two sheets of plastic wrap’ in a vain effort to keep the counters cleaner. I think I undid all my painstaking steps of trying to keep the dough cold by bashing it and smooshing it with the rolling pin trying to get a big enough piece. By the end of the fight it was pretty warmed up by friction. (I put it in the freezer to chill it, and I guess that undid the damage.)

I decided that this would be a blackberry pie, since Lloyd likes that kind. I bought a bag and it just filled up my little pie pan.

Then I rolled the scraps into a ‘top’ and did not care one whit that it didn’t cover everything. This pie is for science, not blue ribbons.

I cracked up how the top drooped down over the berries. This should be named the ‘Cyst and Boil Pie’ because it looks like it needs a dermatologist.

The saddest part? Lloyd is still too sick to eat, and there’s no way I’m eating a blackberry pie. Bleh.

So what have I learned?
* The dough held together pretty well. There’s no way of telling what the texture is, though, because by the time Lloyd gets around to eating it it will be old.
* That recipe makes almost enough for one little pie. I’m alright with that.

I’ll try again another day. Over and out.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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12 Responses to “Figuring it out – Round Two.”

  1. Brad Said on:

    I don’t know if I care what pie crust feels like -- flaky, tender, tough, crispy… whatever. I have always thought that pie crust tastes terrible. It’s bland and oily tasting… just like croissants. Blech! It’s the reason I hardly ever eat pie.


    • Lauren Said on:

      Well, now it seems I have a double challenge: Figure out how to make dough and how to make it taste delicious! I’ll be rich, rich, I say!! Muuuuhuuuuuaaahhhhahhhhahaaaaa!


    • Deanne Said on:

      I just discovered a place on highway 50 in Virginia called Apples & Berries or something like that and my mom and I thpught it was the best pie we’ve had in years. The crust was very thin, although I cant say exactly what it tastes like. I think it would be a good place for you to experiment with crust flavors. And they had super-delish cinnamon rolls, so if you didn’t like the pie, you could still enjoy the cinnamon rolls.


  2. Beth Said on:

    I’ll come taste that pie for you. I love blackberry pie.

    And I’m with Brad. Except for the eating part. I eat it regardless of the blandness.


    • Peggy Said on:

      Now that I think about it, maybe that’s why I switched to making ‘Fruit’ Crisps instead of pies….that topping is not bland….it’s oh so buttery & sugary & crisp!

      I do like the crust on my homemade pot-pies though. Must be the gravy I ladle on it before eating.


  3. Brad Said on:

    I was a little worried my comment sounded harsh. It was a surprising revelation to me this morning when I typed the words and realized that I don’t like pie crust.

    I wonder if anyone likes pie crust? Does everybody just endure it so they can eat the pie filling? Have we all just assumed that everyone else in the world likes pie crust, when the truth is that no one likes it? Why does it continue to be made? Is it some conspiracy by the French?


  4. Kristi Said on:

    I like crust that is buttery and flaky.

    You can freeze Lloyd’s pie; it will thaw just fine and still retain its yummy flavor.


  5. Lauren's dad Said on:

    You could give Lloyd a few jiggers of the leftover Vodka over ice now and then to speed his getting over the cold!


  6. Christina Said on:

    I like my mom’s pie crust… tastes really really good! I also like the crumb crust on cheese cake.


  7. Mary Ellen Said on:

    Next time try the OT technique and roll the crust out with that auction-bought therapy bolster hanging in your basement!


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