I promised a recipe that used my fresh raspberries. I made pie. Was it good? No; not really. I have made a lot of pies. In fact, I make them for the entire extended family Thanksgiving Dinner every year. Eight pies every Thanksgiving to be exact. And I make pies throughout the year.
Can you see the lone Fall Gold raspberry on the top of the pie? I just noticed that there is only one. It looks so funny.
I decided to try Ina's recipe for pie crust. I like Ina's recipes. You hardly ever go wrong with them. This one however, was not my favorite. I'm not even giving you the link because I think there are many better tasting crust recipes out there. I didn't love the flavor but I think that the bigger problem with this crust is a technique issue. Ina's recipe uses the food processor to make her crusts. I'm not blaming Ina for the crust failure. I just don't like using the food processor for pastry crusts. This is not the first time I've attempted to make a food processor crust but it is definitely my last time. I think it is easy to pulse too long and then you end up with a tough crust. I'm going back to using my pastry cutter. It really doesn't take me long at all and I like the control I get with it.
Oh well, live and learn. You have to be willing to experiment if you cook and bake. Sometimes you get flops.
Sorry Ina. I wish we liked it better.
Can you see the lone Fall Gold raspberry on the top of the pie? I just noticed that there is only one. It looks so funny.
I agree with you on the processor crust! The pastry cutter is best when making crust. I think that's why pie in a restaurant is almost never as good as home made. I'm sure they usually use a mixer. The only exception to this for me has been Left Fork Grill in SLC. Have you tried his pies??
ReplyDeleteSi, I haven't tried them. It sounds like I need to. This crust was so tough. I really am not bothering with anything but my pastry cutter any more.
ReplyDeleteI second your opinion about the food processor. There are some things that shouldn't be made in one. Raspberries are my favorite berry and your pie looks divine. I would like a slice for breakfast.
ReplyDeleteI haven't had good luck making pie crust in the food processor either. I sure would like a slice of this yummy pie. Can I have the one with the golden raspberry?
ReplyDeleteSi and Bonnie - I decided to head to the Left Fork Grill for lunch. I'm always up for a good piece of pie!
ReplyDeleteMy raspberries are ON too, they seem to be ripening as you look at them! Great pie - not sure I'd cope with making eight of them though!
ReplyDeleteThis pie definitely had a TON of promise. There is nothing worse than mediocre pie crust though. It certainly LOOKS delicious!
ReplyDeleteSorry to hear about the processor crust issue. I always go halfway if using the processor (before it reaches the ball stage), then pour it into a bowl and use a spatula to mix it properly. And by the time I do that I think "why didn't I just go from scratch instead, now I've got a food processor to clean?" :)
ReplyDeleteThe filling looks sensational though, and homegrown raspberries to boot! SO impressed.
I agree. Pie crust is best made the old fashioned way. But your raspberries look fabulous.
ReplyDeleteSorry it didn't turn out as tasty as you would have liked! Love the deep red color! Strawberry pie is yummy though:) How wonderful to have homegrown raspberries!
ReplyDeleteWhat a really cute blog! Gorgeous berries too!
ReplyDeleteI agree with you about the food processor. Unless your butter is practically frozen it can be overworked tooeasiliy. That being said I am always looking to improve technique. Chez Pim posted one that I really want to try on her blog yesterday. We'll see how it goes.
I have to weigh in on the pie crust as well. It's no good to use a machine. Barbara and Bonnie, can I go with you to the Left Fork Grill for a piece of pie?
ReplyDeleteHmmm, now I'm going to question my use of Ina's recipe??? I've had good luck so far, but is there better? Do you have a suggestion for a tastier recipe?
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