To me, the best part of the pie is (usually) the crust. No stone throwing, please. I’ve embraced my *cough* uniqueness and I’m comfortable admitting this. I also don’t mind telling you that I’m the same way with pizza crust. I think I got it from my dad… I’ve been staring at a package of leftover refrigerated pie crust in my fridge and have succumbed to it’s calling....more
Thanksgiving is coming, and that means one thing to me: pie.
Turkey is great and all, but I am all about the pie on Turkey Day. So I call it Pie Day instead.
Last year was my first year being gluten-free on Thanksgiving, and my poor piecrusts were a great big ginormous piecrust flop. And I was very sad.
Do you see this?
How the edges -- which when I crimped them practically had hospital corners -- sag like the wattle of an aged and melancholy rooster?
How the sides have crawled down and away from the pie plate as if the crust were a teenager and the plate its embarrassing mom?
Well, last weekend my son turned thirty, and if you multiply that number by two, times several other major occasions, you’ll have the approximate number of pies I’ve cranked out A.C.—that is, After Children. Now that I think about it, this may actually be the most difficult recipe in my cookbook, since it requires stepping into the intimidating waters of making piecrust....more
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