Pies are the perfect dessert any time of year. In the summertime, cool and creamy pies are a refreshing treat. In the cooler months, nothing is more comforting than a warm slice of fruit pie, especially if it’s topped with a scoop of ice cream. And, if you’re looking for something to take to a potluck or church supper, you simply cannot go wrong with a pie. After all, who doesn’t love pie? It’s an American favorite.
According to the American Pie Council website, pie has been around since the ancient Egyptians. In fact, the Oxford English Dictionary notes that the word “pie” was popular during the 14th century. In those early days, pies were most generally made with meats. It wasn’t until the 1500s that fruit pies were first introduced – Queen Elizabeth I is credited with making the first cherry pie.
A perfect pie starts with the crust. While making a pie crust sounds easy enough, a lot of people have trouble with it, and their efforts produce a crust that’s anything but light and flaky.
If you’re one of those people, and you usually just opt for a store-bought crust, consider trying your hand at the homemade approach again, using the following pie crust recipe – and following the “Tips for Perfect Pastry Every Time” below. It may take a few times to get it right, but you’ll eventually get it, and then you’ll find it hard to believe you ever bought pie crust from a grocery store.
Grab your apron, roll up your sleeves, and let’s get baking!
Traci Smith lives in rural Osage County, Kansas. She enjoys cooking and baking, doing craft projects, and spoiling her Labrador Retrievers.