It’s all about the crust

My mother was just one heck of a pie baker. She’d ship my brother and I out on our bikes to pick wild blackberries. She warned us not to eat far too several or there wouldn’t be plenty of for pie.

She taught me how to make crust. The key is to barely contact it. The more you cope with it, the harder it receives.

I keep in mind viewing her with my infant daughter and toddler son. She had manufactured clam chowder (my beloved) and baked a wild blackberry pie.

I raved about the pie and her ideal flaky crust.

She laughed and explained she was executing something diverse now that she was in excess of 60. She showed me the box of Pillsbury Pie Crusts! I was shocked. I actually couldn’t explain to the variation involving the boxed crust and her renowned homemade crust.

I ongoing to make crust the outdated fashioned way. But I didn’t like the mess of flour all in excess of the counter and sink. I did not like cleansing right after creating pies. So just one working day I folded and purchased the crusts. My relatives didn’t discover the change.

I recognized it was tremendous simple to bake pies and it wasn’t an ordeal. Unroll the crust and fill it. Bake. Presto! You have pie.

I experience guilty when we have visitors over and they rave about my pie. But then once again, at the very least they’re not shop acquired!

Here’s the recipe from my mom’s Betty Crocker cookbook for rhubarb pie:

Do you believe it is dishonest to make a pie with shop-acquired crusts?

Did you expand up with a Betty Crocker cookbook?