Pie Clubbing

Peachy, keen

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Those of you who have been nice enough to follow my blogging exploits (or non-exploits for most of last year) know that I belong to a club with a very exclusive membership: Cake Club. The members include me and my pal Jenny.  That's it!  Meetings are open to anyone who happens to stop by, but they are considered special guests. We believe it isn't fair to hold anyone else to the rigorously high standards of Cake Club. Trust us... it's really for your own good.

And if you think THAT'S impressive, think about this: I also belong to another club of two that is so exclusive, so mysterious, so impenetrable -- that we never even meet.

I'm of course referring to the elusive Pie Club, to which only Jenny's husband Harold and I belong. The first Pie Club confab was some 3 years ago, and we made what some consider to be the finest Fresh Cherry Pie that was ever eaten the following evening by a bunch of drunk people at The Attic. I still have that cherry pitter.

That same year for Thanksgiving, we created Rosy Apple Pie (with apples and frozen raspberries) and Apple and Cheddar Pie (which had sharp cheddar cheese baked right in, under the top crust) -- two apple pies so transcendent, so incomparable, that we threw up our hands in victory and walked away from the rolling pin at the height of our powers.

Can I have a taste?

Until four days ago.

That's right, people: Pie Club has returned... and what a comeback. Harold picked up a nice bagful of fresh-off-the-tree peaches from local organic/magical stone fruit purveyors Frog Hollow Farm, and these puppies did not disappoint. After a false start or two attempting to blanch and peel the peaches, we found we had almost enough for two pies -- but not quite. Undaunted (a quality required of all Pie Club members), I dove into the my freezer and brought out a big handful of frozen fresh strawberries to, as our Poet-in-Chief once said, make the pie higher.

Now, normally at the end of this post, you'd be seeing the entire recipe, crust, filling and all... but frankly, I don't think I could replicate it. Such is the divine madness of two culinary mavericks like me and Harold that we took elements from at least two recipes, combined them with our own wizardly knowledge of cookery, added two teaspoons of freshly squeezed lemon juice and BAM.  Pie.

In the interest of full disclosure, I must say that, though the pies were quite delicious and an unmitigated hit with all who ate them, Harold and I both frankly think we could have used about half the amount of sugar we did.  Lessons learned and all that.

So, instead of the total pie... I'm sharing here what is fast becoming my favorite pie dough recipe.  Thanks to Rebecca, who gave me a photocopy of a much-photocopied recipe from her mother from god only knows what 4-H Club, or Ladies Auxilliary or Church Fundraiser cookbook.  All I know is that the dough is very forgiving, easy to work with and tastes very very good.

Could the return of Pie Club to this plane of existence like fabled Brigadoon, herald the dawning of a new age of peace and prosperity for all humankind?  Or does it just mean I'll be buying a lot more Crisco?

Another use for Crisco

"PERFECT PIE CRUST PASTRY!"

The title above, reprinted exactly as it appears on the multi-generational xerox copy of the recipe that Rebecca gave me, is not so far from the truth. Serious bakers will tell you eating a pastry crust without butter is like sniffing a bouquet of plastic roses, but luckily I am not a serious baker.  I was weaned on fresh-picked blackberry cobblers and canned-cherry pies made with an all-shortening crust, so tasting this type of pie is like a time machine back to my mother's kitchen. And besides, they make Crisco now that is trans-fat free. Yum!

This recipe also says that it makes five... count 'em FIVE... single crusts. Rebecca insists this is what she always does, but I have to tell you, splitting the resulting dough five ways just doesn't seem to work well for me. I have trouble rolling the dough out big enough to really overhang the pie pan without getting it so thin that it rips terribly. Even splitting it four ways doesn't do it for me. I've taken to splitting it into thirds, and using whatever little bit extra I have to make little cinnamon & sugar cookies, just like mom used to do. Instant gratification!

4 cups unsifted AP flour
1 Tbsp granulated sugar
2 tsp salt
1 ¾ cups solid vegetable shortening
1 egg, beaten slightly
1 Tbsp white vinegar
½ cup water (chilled is better, but not crucial)

@#*! this crust!

Place flour, sugar, and salt in a large bowl and stir to combine. Add shortening in clumps, and mix with a large fork, pastry blender, or two butter knives until the mix resembles crumbly, pebbly sand. 

In a small separate bowl, combine egg, vinegar, and water. Add this wet mixture to the dry, and mix until it is just combined. Divide dough into 3 equal portions, and form into flat, round discs. Wrap in plastic and chill in the refrigerator for at least 30 minutes before rolling out, or freeze until needed.