I wanted to talk about the pies. I tried a new crust recipe, one that called for vodka – woo-hoo! The reasoning was that since alcohol evaporates quickly at high heat, you could use more liquid in the recipe without the crust being tough. It worked out ok, despite my writing down the recipe wrong. It made enough dough for one two-crust pie, but I wanted to make two small pies. I have one fairly small pie pan, but not two. This problem was solved by using our Corelle salad (?) bowls for pie plates. Nothing fancy here, I just rolled out the dough to a giant circle, put it in bowl, dumped in the fruit, then folded all the extra dough artlessly over the top. I freaked out about it over-browning, which resulted in under-browning. Oh well, whatchagonnado? (I admit that the blackberry one looks pretty sad. Good thing Lloyd will eat anything.)
I do love our Corelle dishes. They’re light, pretty and practically indestructible. We use them to store leftovers in the fridge – just a bowl with a plate over it. And, they’re awesome for re-heating some dinner in the microwave!