I’ve been out of the loop here for a week because my dad and my brother were visiting. We made pumpkin pie on Sunday. It was kind of funny when both my dad and I were squinting at the recipe on the Libby’s can, and talking through how we usually modify it (1.5X spices, cream instead of evaporated milk, big glug of brandy, and I add nutmeg).
Which leads me to these totally realistic instructions for making pie crust. This Sunday, I decided to follow some Cook’s Illustrated instructions, just to see. Not a substantially better crust, and eight times more a pain in the ass. Of course.
And, in other news, Tamara and I will be on The Brian Lehrer Show every Thursday in December–that’s FIVE times, people! Start thinking of your holiday-entertaining-related questions (like, “How do I not have a nervous breakdown?”) now!
I am considering attempting my first ever pumpkin pie next week, for a little south-of-the-equator Thanksgiving party. I’m liking this suggestion of adding brandy. Right now I’m thinking all holiday baking should include a big glug of some or another tipple… -X
As my dad says, “I don’t know if the brandy makes a huge difference in the finished pie, but it sure makes the mix taste great when you taste it before putting it in the oven.”
You can always add a little brandy to the whipped cream you serve with the pie too!
Egad! While I totally appreciate the approach to making the crust -it’s genius actually, (I love smoke breaks) I started to hyperventilate while reading. It throws mud, yes mud, in the face of everything I hold dear about baking> exact measurements! precise timing! rules! More links like this Zora and I’ll end up hospitalized.
Not to worry, Naomi. Because _you_ make flawless, perfect amazing pie crust. Which totally justifies your approach.
The reason I endorse the shit-fuck-whatever approach in this link is that when _I_ follow directions carefully, I still get only slightly-better-than-usual pie crust. (Which is galling, because when I was a teenager, I could make perfect pie crust. I have no idea what happened.) So I’d rather wing it. Now I need to work in the smoke breaks…
I’m reposting to fb the pie crust link. I’m a big fan of the vinegar (for superstition) but not the smoke breaks. I’m a really imprecise baker.
The Brian Lehrer show- how exciting! I will be listening…