Sometimes, having a blog feels like having homework. Setting yourself the task of making a pie every month is one way to ensure it does. I will not be making pie so regularly in 2011.
No(pie)vember excluded, I have done all right, I suppose. Some months I was late with my assignments, and other months I got ahead and posted early. What did I learn from the whole experience?
Well, this is going to upset some readers, but it needs to be said. So get get ready.
Pie is not that great. It's OK, but nobody is ever blown away by it. Ever. You can bake a cake, cook a steak, make jams or chutneys or even turn out a batch of home-made sweets and people will be infinitely more impressed than if you made perfect pastry and filled it with something delicious. It should not be this way, since all of the above involve considerably less time and effort than making a pie does, but sadly, I have found it to be so.
Sorry to upset you all.
I can try to lighten the mood by giving you a recipe for perfect short-crust pastry this time. It is the result of my year long pie project, and I hope making it will make you feel as if it was all worth it. Not that it was you who had to do it, mind.
Has the experience of pie making changed me? Well, no. I still get Mr. Other P to make the pastry whenever I need it. But I made all the pastry for the pies you see on here (save this month's mince pies, actually, but let's not obsess), and I did learn to love my nail brush in 2010.
You can see all the Pies of the Month here. There's no pie for November, but I have over the year made more pies than the ones I posted anyway so you can just imagine something that took lots of effort and went largely unappreciated. For 'tis the way of the pie after all.
This is my last post for 2010. There should have been more. When life gets busy, the blog suffers and I feel bad about it. But make sure you all come back next year. We're doing lamingtons again!
Have a Happy and Joyous New Year!
(Don't do anything stupid like going on a pie mission!)
Mr. P's Shortcrust
You will need:
250g cold butter, diced
500g plain flour
- Rub the cold fat into the flour. Stop when you have a crumby looking mixture, and can no longer bear to rub fat and flour together between your finger tips. The latter will probably happen first, so push yourself a little. You can do this.
- Beat the eggs lightly and stir into the crumb mixture to make a dough-like pastry.
- Form the mixture into a couple of balls, wrap in cling and chill until needed.
- Roll out on a floured surface and use as you wish. This amount makes enough pastry for 24 medium sized mince pies, or one double crusted large pie. Bake the pastry at 200°C until golden brown and crisp.