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


    See More



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

            Searching Searching ...

            Matching School Ads
            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Intensive Sommelier Training
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            Culinary Arts
            • 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 [+]
            • Flexible Scheduling
            • Financial Aid