Pi(e) Day at Cooks means it’s time to make pie and lots of it. Yes!
Getting into the groove of pie baking can be intimidating, but with a few helpful tips from our resident pie baker and chef instructor extraordinaire, Chef Lorelei, you can learn to love making pie and celebrate the day that brings math and dessert together~
- 1. Don’t rush! Pies are all about love, so take your time. Make the pie dough the day before; really give it a chance to rest.
- 2. Cold hands. When working with pie dough keep your hands as cold as possible, run your hands under cold water before you start.
- 3. Have fun and relax! Remember it’s only pie, take a deep breath, put on your favorite music.
- 4. Add color. Grind up freeze dried berries in a clean coffee grinder, and add the powder to the pie dough. It’s a fun way to add subtle color and flavor. Raspberries and strawberries work best in my opinion.
- 5. Whipped cream solves everything. A big dollop of vanilla scented whipped cream can hide a crack in a custard pie, or if your pie edges aren’t as pretty as you hoped, it’s easily hidden with some cream.
- 6. Everyone loves pie!
One 9-inch single pie crust
- 1¼cups all-purpose flour (150 grams)
- ½ teaspoon fine sea salt
- 5 Tablespoons unsalted butter, cold and cut into cubes
- 5 Tablespoons lard, cold cut into pieces *
- 2 to 4 Tablespoons ice water, as needed
- ¼ teaspoon apple cider vinegar
- *Can use all butter if you prefer
- In a food processor, pulse together the flour and salt. Add butter and lard, pulse until the mixture forms pea-size pieces.
- Add apple cider vinegar to the water. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.