Easy As Pie: Master The Art Of The Perfect Crust | WAMU 88.5 - American University Radio
Filed Under:

Easy As Pie: Master The Art Of The Perfect Crust

Play associated audio

Those of us slaving over pecan and pumpkin pies ahead of Thanksgiving already know that pie-making season is decidedly in full swing. And on a segment for Morning Edition airing Thursday, host David Greene and I discuss the best advice for pie-making newbies. Really, it comes down to this:

Baking is not like cooking a stew or soup. Bakers can't take as many liberties — adding a pinch of this or that.

Baking requires more precision. And perhaps it's a pursuit better suited for the rule-followers of the world, who are happy to simply follow the recipe. (Hint: Save all your creative instincts for the filling.)

Last year, I visited the Culinary Institute of America in Hyde Park, N.Y., for a hands-on lesson in perfect pie crusts from George Higgins, a professor of baking and pastry arts. (An encore presentation of that story airs on Morning Edition Thursday.) Higgins says great crust boils down to 3:2:1 — that's three parts flour, two parts fat and one part liquid. If you follow Higgins' 3-2-1 recipe (we outline it in five slides above) you'll be golden. And so will your pie.

So good luck — but more importantly, have fun.

As my mom, Barbara Aubrey, reminds us in my story: "Nothing says 'home sweet home' more than a homemade pie." Truly, it's a labor of love.

But if you're still hankering to get experimental with your pies, try swapping out the flour in your crust. My daughter Lilly and I made a pumpkin pie last Sunday using a recipe for a walnut crust, replacing the flour with ground walnuts. I was inspired by the spate of studies suggesting benefits of the Mediterranean diet, rich in olive oils and nuts.

There are lots of recipes out there. I found mine in a print issue of Cooking Light. It called for 2 1/2 cups of walnuts, 2 tablespoons of butter, 1 teaspoon of baking soda and 1/2 teaspoon of salt. Beware: This crust is more fragile than a traditional crust. It's nutty and rich as a bottom crust, so we loved the taste. But the aesthetics leave something to be desired. The top layer becomes more of a crumble.

Copyright 2013 NPR. To see more, visit http://www.npr.org/.

NPR

Box Of Love Letters Reveals Grandfather Didn't Escape WWII With 'Everyone'

Years after her grandfather's death, Sarah Wildman discovered letters from a young woman he'd left behind in Vienna in the 1930s. So Wildman set out to find her grandfather's true love.
NPR

Take A Bite Out Of Ringo: Giant Cookies Honor Pop Culture Icons

Two self-taught pastry pros specialize in hand-painted cookies of musicians and other cultural icons, from Calvin and Hobbes to Fall Out Boy. Their creations seem almost too beautiful to eat. Almost.
WAMU 88.5

MoCo Council Member Wants To Treat E-Cigarettes Like The Real Thing

Montgomery County councilwoman Nancy Floreen says e-cig users should not be allowed to smoke them in places where traditional cigarettes are already banned.
NPR

Is Digital Learning More Cost-Effective? Maybe Not

Digital learning initiatives are spreading to schools across the country, but new research raises doubts about how well they work.

Leave a Comment

Help keep the conversation civil. Please refer to our Terms of Use and Code of Conduct before posting your comments.