I think not, and Mr P would agree with me. Being a farm boy from a German background, he grew up on pie. It was the hearty go-to dessert for threshing crews and Sunday dinner (though farmers call it supper).
I love pie. I love looking at it and I love eating it, and I love the look on my husband's face when he comes home from work and sees and smells my freshly baked pies.
As a child, I loved watching my mom, aunts, and older sisters make pie. I dreamed of the day when I would make my own, but my first few attempts were disasterous (by "few" I mean approximately every pie I made during the first 20 years of married life). This profoundly affected my self-esteem and my conception of myself as a wife and homemaker. I was so traumatized by my lack of pie-making skills that I wrote about it in my Catholic Insight column (March 2004).
Coming out of the closet of Pie Crust Ineptitude turned out to be one of the best things I ever did. For one thing, a lovely lady on the CI staff sent me a new pastry recipe that was truly, indestructibly, NO FAIL. (It was a "pat-in" recipe, and thus not a truly true roll-out pastry recipe, but it was a move in the right direction. It brought pie back into our lives, thus beginning my healing journey toward Pastry Proficiency).
Now of course, I love making pie. Here are some pics from a recent effort (last September, when I was too busy doing other things to be able to blog).
You must start with a good recipe. I use Tenderflake lard, and only Tenderflake lard. I have not had good results with home-rendered lard from my childhood farm (sorry Ma and Pa), nor with Crisco All Vegetable Shortening.
| "Bumbleberry" (three or more random fruits,|
in this case, apple, blueberry, strawberry and peach)
|Admittedly, it's prettier when it's unbaked.|
|Darling little cut-outs courtesy of Mrs Beazly, and her #1 son,|
who gave them to me for Christmas one year.