resurgence in the popularity of pie in our everyday lives. People have taken to tying up their apron strings, digging out family recipes, and once again filling pastries with mounds of apples, heaps of chocolate pudding, or bushels of berries. Baking a pie does not need to be difficult and, in fact, I believe it should be an experience that brings you joy, which is why I have a few best practices for you to use the next time you decide to be a part of pie history.
Best Practice No. 1: Make Your Own Crust
Fruit pies, like this peach one, are best when the fruits are at peak season.
History Proves Our Love for Pie BY LAUREN BOLDEN
As someone who considers herself a Frequent Pie-er, I was surprised to find that I did not know the origin story of pie until recently. After a few hours of Googling (and let’s be honest, distracted Facebook scrolling), I settled down and read a top-tobottom history of pie. It seems pie has been consumed by people since the time of the Romans. Although it turns out, Julius Caesar was not enjoying a slice of bourbon chocolate pecan pie, but rather, pie for Mr. Caesar and his pals was more of a “meat wrapped in a reed” kind of experience. As time went on and word spread, 34
AROUND WOODSTOCK | February 2021
people began stuffing more things inside of pastries, and eventually these pies landed in America, thanks to a very popular Transatlantic Cruise in 1620. Over time, the pie fillings of choice began to expand, and savory and sweet pies were enjoyed. It seems by the 1800s, bakers and eaters alike were completely on board with pastries filled with fruits, nuts and any ingredients that satisfy one’s sweet tooth. It’s 2021, and although pie has remained a dessert staple, specifically during the holidays, I think we are beginning to see a
I believe it was FDR who said the famous phrase “the only thing we have to fear when making a pie crust is fear itself ... and not keeping our butter cold.” He obviously knew what he was talking about, because in all of the times I have taught people how to make pie dough that yields a super flaky pie crust, there seems to be two things that hold them back: fear of failure and not knowing how cold their butter should be throughout the dough-making process. In response to the fear of failure, this will be addressed at the end of Best Practice No. 4. “And for the butter?” Pull it directly from the refrigerator when you make your pie dough and move quickly through your pie dough recipe. You want to keep the butter as close to the temperature it was inside of your refrigerator for as long as possible.
Cold butter makes for a flaky pastry.
