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/.

WAMU 88.5

Art Beat With Lauren Landau, April 21

You can see a visual art exhibit that’s all about birds or check out two Shakespeare plays at a local theater.

NPR

Soup to Nuts, Restaurants Smoke It All

While you won't find cigarettes in restaurants anymore, some smoking isn't banned. It's not just meat, either; it's hot to smoke just about anything edible.
NPR

Obama Trip To Focus On Relations With Asia

President Obama is about to leave on a week's visit to 4 Asian countries. It's the latest effort to refocus U.S. foreign policy on Asia. Like earlier efforts, it's struggling to ward off distractions.
WAMU 88.5

Taking Transit Information Off Mobile Devices And Onto Public Displays

A transportation signage company is trying to change the way D.C. commuters make their transit decisions.

Leave a Comment

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