Oh, my. Pie!
I’ve been thinking a lot about pie. Why? Five things happened:
1. When it was on, I watched and adored the show Pushing Daisies. (Returning this fall, btw–joy!) The main character, referred to as “the pie man” makes pies at a restaurant called “The Pie Hole” as in “Shut yer . . .”
2. I saw the movie Waitress. Tell me you can watch that movie and not want pie. Go ahead. LIAR!
3. I read the book Julie and Julia; My Year of Cooking Dangerously. Hilarious and possibly life-altering.
4. I was talking with friends, one of whom admitted to an obsession with gardening. I don’t garden, but I knew what she meant when I confessed, “I’m obsessed with baking.” She understood and said it was the same kind of thing; a tactile activity with a tangible result. Since we work in the same field, on weekends and weeknights we crave the tangible.
5. I bought, after coveting it on the shelf, the book Pie. It was $40 on the shelf, so I left it at the bookstore after reading several pages, then caved to the crave this week, buying it for much less on Amazon (with free shipping!).
When I told the boy I bought a book about pie, he wanted to know if it was just pages and pages of the number. LIKE I’D EVER WANT A BOOK ABOUT PI.
I sat and read MUCH of it last night and am about to embark on a mission to become a master pie baker. And yes, I will likely blog the journey. There are sure to be some disasters as I blunder my way through 300 pages of pie recipes.
Another small thing happened while I was having my pie epiphany. Andrew Hersey blogged about a lemon pie that was the best food he’d ever put in his mouth. I had to know more, and Andrew was kind enough to tell me; not meringue, more of a cream. I will endeavor on my pie journey to reproduce this pie. Andrew will have to be an honorary tester.
AND YES, if I can find it, I WILL BAKE A CRUST WITH LARD. (Don’t suppose I can buy this at Rebecca’s or Whole Foods, eh?)
Neighbors and friends be warned: there’s a pie in your near future.
April 30th, 2008 at 10:01 pm
Don’t forget that we might go to the restaurant π before the Wilco concert!
May 1st, 2008 at 7:07 am
I have been trying to find lard in Charlottesville, without success, for 10 years. In New York, you can buy blocks of lard in the butter section.
If you’re into pie, and reading about pie, I recommend “American Pie: Slices of life and pie from America’s back roads” by Pascale Le Draoulec . It’s about a woman who made a road trip from California to NY, eating pie along the way. It’s very funny, but also a great book about pie.
May 1st, 2008 at 10:33 am
On WINA, Coy Barefoot (4-6, m-f) is going to have a Pie Tour of Albemarle County with Brian Wheeler. It’s not baking, but it sure makes me think of pie. I wonder who will have the best one?
May 1st, 2008 at 2:04 pm
You are a bad influence. Between your mentioning the movie Waitress and simply posting about pie, I was forced against my will to order the Pie cookbook from Amazon.
I’ve been complaining about the lack of pie in Cville for so long that making pies is going to be part of my “be the change you want to see in the world” goal!
May 1st, 2008 at 2:11 pm
My son just showed me the recent issue of Nintendo Power and in it there was the result of an interesting survey on Wii’s Everybody Votes Channel. When asked “cake or pie,” 49 out of 50 states said “cake.” Only Vermont chose pie. Most of my family is a pie choser. But, we didn’t vote….
May 1st, 2008 at 3:42 pm
You mean to tell me Crisco isn’t lard? I didn’t know. I’ve got a great crust recipe that uses shortening. It’s to die for. Talking about all this pie stuff is making me very hungry and that is not good because I’m supposed to be losing weight. LOL
May 3rd, 2008 at 9:24 am
You can find lard at Food Lion on 5th street in the meat section, you can find it at Teeter and at Kroger. Also you can find it at the local hispanic markets, I recommend the new one next to Ming Dynasty (they have really good salvadoran food in the back and hanger steak from the butcher). When making a pie crust using lard, cut the lard with some other fat so it isn’t too piggy and use a recipe that calls for a little vinegar that helps cut the piggy taste also, one more tip use white lily flour please. Also measure your fat and then freeze it, that buys you some wiggle room while working with the pastry. The lemon pie that your friend andrew refers to is a Lemon Ice Box pie (think key lime but with lemon) When made from scratch it is the best thing ever. Make all of it from scratch, the graham cracker crust, squeeze the lemon juice from actual lemons. Use real whipped cream that you whip yourself and if it doesn’t quite set to your liking you can use a little unflavored gelatin the next time you make it. The recipe is simple and the pie comes together in a matter of minutes. Good luck, and next go round to St. Louis go to Vivano’s on Shaw and grab yourself a brick of provel cheese. you know you want to.
May 3rd, 2008 at 9:47 am
I think this is my favorite comment of all time. Not only have you pointed me in the specific direction of lard in C’ville, but you know St. Louis (and its cheese). Even better, you are a master pie baker and therefore my idol. Thank you so much for this great info. The pie book provided the same direction, to use lard with butter or shortening, not alone. So I’m off on a lard hunt today.
Thank you! Thank you!
May 3rd, 2008 at 11:19 am
Thank you for the comment of master pie baker, I’m not sure its true but thanks anyway. I am easily bribed and will happily come and show you how to make any pie you want to learn. Including Lemon Ice Box, and a strawberry rhubarb like grandma used to make. Talk to Jen on the Edge, she will tell you.