Whoever invented the phrase “as easy as pie” needs to take one in the face ala Anita Bryant style. Honestly making the perfect pie from scratch takes a lot of dedication and practice, and in my case a little luck as well.
The key I believe is in the crust. Like any good building structure, a well made pie crust is the foundation for any good pie regardless of its topping. I’ll admit I’m still not there yet and still needs lots of practice (or divine intervention) but that’s what the internet is for.
I found this video very helpful for newbies like me:
The key is to control the temperature of the butter and your pie dough. I kept mine in the refrigerator while I prepared the filling.
For my first pie I made it with potato and cream of mushroom, a variation of this Shepard’s Pie recipe. I added some carrots and sweet corn to the mash potato along with a few pieces of garlic for a stronger taste. Granted chicken soup would have gone better with the garlic but I wanted to make it vegetarian hence the cream of mushroom.
The tricky part however was covering the pie and as you can see from my attempt you really need a decent rolling pin in order to get it right:
And after almost an hour in the oven this came out:
The crust tasted saltier than the filling which I don’t think is necessarily a bad thing and the pie actually tasted better the next day. Don’t think I’ll be winning a ribbon for best looking pie anytime soon though.
Coming soon in Part 2: Blueberry Cream Pie!