Easy as Pie

This saying never made sense to me. Up until yesterday and the day before, I found making a good pie insanely hard to accomplish even using a pre-made pie round. Well, let me restate that: I found making a good pie crust insanely hard to do. Fillings made much more sense and were easy to pull off.

I think part of the problem was fear. You always hear people lament about how the crust wasn’t flaky, was tough, and so on. This always was in the back of my head as I tried to prepare pies at home and really started to scream when I made the decision to make everything home-made. That plus my lack of knowledge always resulted in less than stellar pie crusts. Basically, I’d manage to pull off a patchwork quilt type bottom, and forgo the top for some streusel (although I do love streusel so it worked out).

Then, it was cut-in method day in class. The first day of this block I felt somewhat nervous. Basically, it was pie and biscuit day (something I never attempted!). Chef began his demo, and used a method I never saw or heard about before to make a flaky, tender pie crust. Rather than rub in the butter pieces, after tossing them with the flour and salt, he more or less pushed them out to shingle type pieces using the rolling pin. After this was accomplished, he formed a well, added all the cold water, and folded in the flour. As he portioned out 10 ounce pieces to make 10 inch pies, you could actually see the layers of butter. It was amazing.

And surprisingly, it was easy to imitate. It was the first time my pies didn’t require a patchwork pie bottom. Had I decided to do a closed-top fruit pie, I think that would have come out great as well. Instead, I opted to try a lattice crust, which didn’t look perfect, but I kind of liked its rustic look. Not to mention, it was a pretty darn delicious combination of blueberry and sour cherry fillings and that crust, well it wasn’t too bad either.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            2 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]