Photos and Pie Crust

Here are some photos of the last few weeks:

Finn in his Tiger costume

Piper as the cat (aka a girl version of Toby) and Finners

My people listening to Finn read

I caught Piper walking down the hallway at school and couldn't help but take a photo of her.  Yes, she dresses herself . . . every single day.

Henry working on his Eagle project at home (he got dressed to make a phone call).

Celia in her support roll as Mummy with Grandma and Grandpa Thomas

Finn eyeing the remains of pie crust cookies.

And now . . . tis the season of Pies.

I love pie.  John loves pie.  All our kids love pie.  And so, we make a lot of pie around these parts.  For years I didn't make pies because I was totally afraid of the crust making part.  They're terrifying really.  Until I watched my younger sister-in-law make a crust.  She was fearless.  She cut in the shortening, poured in the water and wahlah! A perfect easy to roll out pie dough.

I stared in wonder.

How did you do that, I asked.

Easy, she said.  Don't be afraid of the putting in too much water and don't be afraid of the dough.  

I have no idea why that helps, but it totally does and I tell myself this every time I make a pie crust.  

I am not afraid of putting in too much water (pouring pouring).

I am not afraid of you dough (rolling, shaping, and wait, it's good!).

So here's my favorite pie crust recipe (and yes, it is on the back of the Crisco can)

Pie Crust

2 cups flour

1 tsp salt

mix

cut in until it's really really mixed cut in and seems like grainy sand:

3/4 c shortening

add between 1/4-1/3 c ice water (this does make a difference--needs to be icy cold, but NO ice!) very slowly.

You know you've added enough when you can easily shape it into a ball and it sticks together easily but doesn't stick to you hands too much.

Form into a ball.

Place ball to roll out on a floured surface (my favorite is on a handy-dandy pie crust rolling piece of genius from Bed Bath and Beyond--or probably any good cooking supply store).  Roll out just slightly until it's a flat-sh fat circle.  Flip.  Make sure there is flour under and on top.  

Roll a bit more.  Flip and flour.  

Now your circle is pretty big and can't be flipped.  Just make sure you've got plenty of flour all around and under and on top (just a dusting, not big clumps).

Place the pie pan gently on top to make sure you have a pretty good sized pie crust, roll out more if needed.

Place the rolling pin on the edge of the dough and gently pull it up and over the rolling pin, then gently roll the pin over the dough and roll up the dough onto the rolling pin.  Then place the pie dish under the rolling pin and unroll the crust into the dish.

 If, as often happens, parts fall off, well, push them back together.  Use those fingers of yours!

And wahlah!  You've got a pie crust in the dish!  Cut off the excess about an half inch from the edge and then tuck under and gently pinch the top edge making a ruffle effect.  

Bake, if you want a shell, at 400 for 10-15 minutes until golden on edges.

And that people is how you make a crust.  I know it sounds scary, but trust me . . . it isn't!

Well, not super Blair Witch Project scary.  Just Psycho scary.