Blueberries are one of the finest flavors of summer, and even though they’re not yet in season here, big containers of them have been showing up in the supermarkets lately, imported from other states with earlier seasons. Meanwhile, it is … Continue reading
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Buttermilk chess pie is the last pie I’ll be making from the “Winter” section of The Four & Twenty Blackbirds Pie Book (by Emily and Melissa Elsen; Grand Central Life & Style, 2013; p. 203) — at least until next … Continue reading
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Emily and Melissa Elsen’s Four & Twenty Blackbirds Pie Book (Grand Central Life & Style, 2013) is organized by season, the theory being that the best pies are made from seasonal ingredients (or, I suppose, those ingredients that keep well … Continue reading
As previously promised, this weekend’s baking project is black bottom lemon pie by Emily and Melissa Elsen (The Four & Twenty Blackbirds Pie Book, p. 199). It’s in the “winter” section of the book, since citrus fruits (Meyer lemons and … Continue reading
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See also: Pie crust overview Previously, I gave step-by-step instructions for making Joanne Chang’s pâte brisée, an all-butter pie crust. At that time, I noted that her technique was a little bit unusual (using a stand mixer), and her particular … Continue reading
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Continuing my personal-record-breaking year of pie-making, I decided that for the family Christmas gatherings this year I would make three pies. I actually started out making only two — Joanne Chang’s “Ooey, Gooey Caramel-Nut Tart” and Four & Twenty Blackbirds’ … Continue reading
In my post about CSAIL Holiday Baking Fest, I neglected to provide any nutrition estimates for the pies I made. Since I’m about to start making more pies for Christmas, I was reminded that I had left this undone. I … Continue reading
Almost a week late, here’s a quick rundown on the delicious black walnut pie I made six days ago. The recipe comes from Emily and Melissa Elsen, The Four & Twenty Blackbirds Pie Book, like most of the pies I’ve … Continue reading
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I was nearly ready to write this pie off as a complete failure, for reasons I’ll detail below, but I put it in the refrigerator overnight and brought it into work, and my co-workers loved it — they practically gobbled … Continue reading
On Sunday, I baked five of the six pies. I ran into two issues that prevented me from baking pie #6 on Sunday: I ran out of both pumpkin and eggs. (This was perhaps because my shopping list was based … Continue reading