I've made quite a few berry pies, but this particular one was a little more daunting that I had anticipated (it's the simple graham cracker crust that threw me). While the process is pretty straight forward, it can easily go from perfect congealed jelly to watery mess. I followed this Cook's Illustrated recipe and was impressed with just how well it kept its shape, even when sliced. I made it for our Memorial Day barbecue and was thrilled when two of my friends who are consistently able to pass on dessert (yes, those kinds of people do exist) both insisted on seconds. It's that good.
The Basics of Pie
Last week I took my first cooking class. It was a KCRW fundraiser with Evan Kleiman and Sherry Yard, two very impressive women who are geniuses when it comes to food. They shared their secrets for perfect pie, both savory and sweet, while I watched from the front row, ...read more