Saturday, September 3, 2011

Pie Crust lessons from the Kitchen

Today was a amazing day that I got to share with my Dear Friend Laura Bevilacqua.  I don't get to spend much time with Laura.. both our lives are so crazy busy.  She has two tiny kids one with special needs and a little preschooler both whom take a lot of time, energy, love, patience and tenacity.  She also has a husband that is fighting Lymphoma... and doing well at it while being a active honoree for Team In Training Marathon runners to raise money for the Leukemia Lymphoma Society... Today however was all about reconnecting and what better way to do that than to Bake PEACH pies.   We attacked 3 cases of peaches dillegently... and learned that pie crust works best with butter that is of salted sweet cream... not of the Trader joes Unsalted variety.. you know the pure healthy butter.  The crust was impossible to roll out and we had to piece one pie together.. we baked it and it still tastes great..It did however fall apart.  We were able to put the Unsalted healthy butter aside and save it for cooking other dishes and brought out the Salted sweet cream butter for my pie cruse recipe.   Its a recipe from Virginia from a friends great grandmother.  I use this recipe instead of the older recipe that uses crisco shortening.. The rich butter flavor is so wonderful.   To follow are pictures of our day. We laughed our guts out and had a wonderful day and enjoyed a piece of pie together after cleaning up our horrible mess. 

Pie Crust
4 Cups Flour
3 1/2 Sticks Butter
1Tblsp White Binegar
2 tsp Salt
1Tblsp Sugar
1/2 Cup Water
1egg white to coat the pie top crust before baking

raw sugar  as desired  sprinkled on the pie before baking.

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