Tag Archives: pie making

Savour food – Pie making 201 – a video to illustrate “crucial techniques” with my Mom as your mentor

This short blog post is for those of you who’ve graduated from the Pie Crust 101 with my Mom as your Mentor entry I posted yesterday.

This post has the “companion video” which illustrates a lot of the techniques that are crucial to turning out a beautiful flakey pie crust.  You’ll see my Mom, Gerri, doing her thing which is making incredible pie crust.  She does it without even thinking so I ask her lots of questions and try to get her to slow down and explain what she’s doing.  I hope this helps you in your quest to be a great pie maker.

Key things I’ve learned are as follows:

1. Mom goes to great pains to keep the pie dough as cold as possible.  The shortening has been chilled, the water is iced, the dough is put in the fridge to cool and firm up before rolling out.  All of this is an effort to keep the fat chilled.  This will then allow it to expand as it bakes in place to create light flakey pastry.

2. Mom’s touch with the rolling pin is very light.  Pay really close attention to how she starts in the center and lightly rolls the pin out.  She fans her way around the disc of dough keeping it circular.

3. Mom rarely actually touches the dough.  She doesn’t want the heat of her hands to melt that shortening.  She uses the rolling pin to lift the dough and move it when she needs to.

4. If she’s going to make a pie, she makes 3 or 4 because that’s how many she can get out of pound of shortening and it is much more efficient to do this than to “mess up your kitchen for nothing” (her idea of one pie – nothing).

5. Pies freeze beautifully in the raw form.  We work quickly, fill the crusts with frozen fruit and that fruit is back in the freezer before it has time to think about thawing.

6. I gift my friends at Christmas with frozen pies and the directions of how to heat them.  That way, they get to experience the joyful smell of a pie cooking in their home.

7. Pies are just one more way I’ve learned to savour food, savour time with my Mom and therefore, naturally, to savour my life.

The Pie Crust 101 post has the recipe.  Here’s the video.

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Savour Food – Pie Crust 101 with my Mom as your Mentor

I come from a long line of great pie makers.  Every Sunday, when I was a little girl, we went to my Great Grandparent’s (Aileen and Willard Dyer’s) home for Sunday dinner.  Grammy and Puppa didn’t have a lot of money, but they opened their home and their hearts wide and we usually had about 12 – 20 of the family there for dinner each week.  The meal I remember Grammy serving most frequently was her simple and highly economical baked peas and beans with loaves of fresh bread.  The beans were thick with Crosby’s molasses and the peas had bacon and big onions infusing them with flavour. Sometimes we’d get a roast of pork or a big turkey with lots of vegetables from the garden.  There were always preserves from the cold cellar. I remember pretty little glass bowls spread down the table filled with ruby coloured pickled beets, tomato chow-chow and an old New Brunswick favourite, Lady Ashburnham mustard and cucumber pickles.The men usually gathered around some old car that Puppa was trying to keep running and the women might work on a quilt Grammy always had set up in her parlour.  My siblings and cousins and I loved to play underneath the quilt and pretend we were in a great tented world.  Sometimes we walked to the spring in the woods above the little house to fetch a pail of fresh pure water for the night’s meal.  I remember washing up at the pump at the big sink, using bars of bright yellow Sunlight soap. I still think of the smell of that soap as one of the cleanest smells in the world.  As I grew older I got to help set the table.  Grammy would open a fresh package of butter and she took care to show me how to use a knife to scrape the wrapper to get every last ounce of the precious pale gold.  It tasted so sweet and delicate on the fresh bread the came out of her wood stove everyday.

The highlight of every single one of these Sunday dinners though, was having a piece of one of Aileen’s pies for dessert.  In spring there would be strawberry rhubarb. A hot summer day might bring a coconut, banana or chocolate cream pie out of the ice box. Late summer was for blueberry or raspberry and fall brought apple and pumpkin to the harvest table.  Mid-winter, when all her fruit supply was gone, she would break into some Jell-O pudding and we’d have a pudding-centric pie like butterscotch or lemon meringue.  I can remember, staying brightly awake until I had a piece of pie and then climbing into one of the rocking chairs by the wood stove and falling promptly asleep and having to be carried to the car for the drive home. Such sweet pie filled dreams I had.

I was in grade 9 when my dear little Great Grammy died and fortunately for everyone in my family, my Mother, Gerri Robicheau, carried on Grammy’s legacy and is the most wonderful pie-maker I know.  For several years now she has come each November (once her golf course closes!) to help me make pies and tortieres for my friends for Christmas.  I’m getting pretty good at pie making now and I realize how fortunate I am to be so lovingly mentored.  I might have grown up with two grandmothers and a great-grandmother within 20 miles of my home but now that I’m thousands of miles from my own dear Mom I don’t take her and all her knowledge for granted.  I also know that not everyone comes from a background so richly culinary so I’ve decided to write this blog and lend you my Mom Gerri’s skills.  Now you too, can make pie crust with my Mom as your mentor.

Gerri’s Pie Crust

Ingredients: 4 level cups of flour, 1/2 tsp baking powder, 1/4 tsp salt, 1 lb chilled Crisco shortening, ice and water to fill a 2 cup glass measuring cup.

flour, shortening and ice water








1/4 t salt & 1/2 t baking powder











Combine the flour, baking powder and salt.

Blend the shortening and flour with a pastry blender until course pea sized lumps form.


Pastry blender begins


blend flour and shortening until coarse pea-sized lumps form throughout









Now measure 25o mls of ice water into a second pitcher (be sure it is 250 mls not just one cup as 250 mls is slightly more) and pour that into the center of the shortening and flour mixture.

Ice water is crucial to keeping the shortening cold. The cold fat, means flakiness later









Stir with a metal slotted spoon to get it to come together.

Use a dinner knife to shape the dough into a mound.

a nicely shaped and gathered ball of dough ready to rest









Let the dough rest in the fridge for 10 minutes to firm up.

Cut the dough mound into 8 unequal pieces.  You want four slightly larger portions for the bottom crusts.

6 discs of dough ready for rolling – notice some are slightly larger











Choose a portion and remove it and use your hands to shape it into a disc.

Flour a flat surface and roll your rolling pin through the flour.

flour the counter











Place the disc on the floured surface and begin to roll it out pressing lightly with the rolling pin from the center out. Use very light pressure and move the rolling pin around to keep the dough forming a round shape.

disc of dough ready for rolling









Lift the dough as necessary and sprinkle the surface with more flour to keep it from sticking to the cupboard.

Fold the dough over your rolling pin and transfer it to the bottom of a pie plate.

Roll the dough lightly from the center out









Add fruit to the pan. For blueberry pie, we add a mixture of 1 c sugar, 3 tbsp flour and a few drops of lemon. Depending on the sweetness of the fruit in your pie, you may need a little more or less than the 1 c sugar.

Prepare the top crust as above and top the fruit with it.

Crimp the two crusts together by folding the top over the bottom and then pinching the dough lightly between the thumbs and forefingers of each hand.

crimping the top and bottom crusts









Cut vents in the top of the pies.


vents allow the steam to escape









Bake at 350 degrees F. for 1 – 1.5 hours or until the juices are thick and sticky. Enjoy immensely.

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Filed under Heritage cooking skills, Recipes, Savour food