Happy Pi Day!
Today is pi day and by pure coincidence I made a pie! *g* I didn't even know until 
jelazakazone told me.
It is a mixed berry pie which I thickened with tapioca flour - not the pearls, this is ground into a meal. I didn't even know they made tapioca flour until recently when I was digging into the best ways to thicken berry pies and it kept getting mentions. And low and behold, they sell it at my local market! (Bob's Red Mill is a good source.) I also used frozen berries: blueberries, blackberries, and raspberries. They are much cheaper this time of year and work just fine in a pie, only needing a longer cooking time and some extra thickener. And I tried a slightly different crust method. Lately I've been using a crust that you work quite a bit until it is a smooth dough but I was reading my Sur La Table baking cookbook (The Art and Soul of Baking) and decided to use their method of freezing the butter and just barely working it into the flour.
Anyone want to talk pie? What pies do you like? Fruit pies? Chocolate pies? Other pies? Favorite thickener? Store bought crust? Your own? Flaky (lightly worked) or tender (more intensely worked)? What's your favorite recipe? I love getting new recipes!
This entry was originally posted here and has
comments. Comment here or there.
jelazakazone told me.
It is a mixed berry pie which I thickened with tapioca flour - not the pearls, this is ground into a meal. I didn't even know they made tapioca flour until recently when I was digging into the best ways to thicken berry pies and it kept getting mentions. And low and behold, they sell it at my local market! (Bob's Red Mill is a good source.) I also used frozen berries: blueberries, blackberries, and raspberries. They are much cheaper this time of year and work just fine in a pie, only needing a longer cooking time and some extra thickener. And I tried a slightly different crust method. Lately I've been using a crust that you work quite a bit until it is a smooth dough but I was reading my Sur La Table baking cookbook (The Art and Soul of Baking) and decided to use their method of freezing the butter and just barely working it into the flour.
Anyone want to talk pie? What pies do you like? Fruit pies? Chocolate pies? Other pies? Favorite thickener? Store bought crust? Your own? Flaky (lightly worked) or tender (more intensely worked)? What's your favorite recipe? I love getting new recipes!
This entry was originally posted here and has
comments. Comment here or there.