I love pie, but there's nothing easy about them. I'm also not terribly artistic, so even my good pies don't look very good most of the time. A few years ago, my mother-in-law told me about an easier method for making double crust pies and I decided to give it a try. After making several pies using this method, I'll never go back to the old way!
Before you get started, it's important to find a good pie crust recipe. I use the recipe in the
Moosewood Restaurant Book of Desserts. This is by far the best tasting crust I've made and the easiest to work with. Even with a good recipe though, you need to make sure the dough is cold. This might mean putting it in the fridge for a half hour or so before rolling it out. Believe me, the extra time is worth it.
So here's what you do:
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| 1. Roll out the crust into a really big circle. |
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| 2. roll up the crust with your rolling pin and carefully center it over your pie plate. Make sure to fit the crust so that it lines the pie plate and doesn't break when you add the filling. |
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| 3. Add the filling. (This is a cherry blueberry pie, also from my Moosewood cookbook). |
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| 4. Fold over the edges. |
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| 5. Wet your fingers and carefully moisten the dough so that it sticks together. Don't forget to use a knife to make vents! Bake according to pie directions. |
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| 6. Voila! A beautiful double crust pie! |
