{"id":2770,"date":"2011-03-15T08:35:26","date_gmt":"2011-03-15T14:35:26","guid":{"rendered":"http:\/\/driftlessappetite.com\/?p=2770"},"modified":"2011-03-15T08:35:26","modified_gmt":"2011-03-15T14:35:26","slug":"its-pi-day-no-its-pie-day","status":"publish","type":"post","link":"https:\/\/driftlessappetite.com\/?p=2770","title":{"rendered":"It&#8217;s Pi Day, No it&#8217;s PIE Day!"},"content":{"rendered":"<a class=\"synved-social-button synved-social-button-follow synved-social-size-48 synved-social-resolution-single synved-social-provider-facebook nolightbox\" data-provider=\"facebook\" target=\"_blank\" rel=\"nofollow\" title=\"Follow us on Facebook\" href=\"https:\/\/www.facebook.com\/DriftlessAppetite\" style=\"font-size: 0px; width:48px;height:48px;margin:0;margin-bottom:5px;margin-right:5px;\"><img loading=\"lazy\" decoding=\"async\" alt=\"Facebook\" title=\"Follow us on Facebook\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"48\" height=\"48\" style=\"display: inline; width:48px;height:48px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/driftlessappetite.com\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/96x96\/facebook.png\" \/><\/a><a class=\"synved-social-button synved-social-button-follow synved-social-size-48 synved-social-resolution-single synved-social-provider-twitter nolightbox\" data-provider=\"twitter\" target=\"_blank\" rel=\"nofollow\" title=\"Follow us on Twitter\" href=\"https:\/\/twitter.com\/drftlssappetite\" style=\"font-size: 0px; width:48px;height:48px;margin:0;margin-bottom:5px;margin-right:5px;\"><img loading=\"lazy\" decoding=\"async\" alt=\"twitter\" title=\"Follow us on Twitter\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"48\" height=\"48\" style=\"display: inline; width:48px;height:48px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/driftlessappetite.com\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/96x96\/twitter.png\" \/><\/a><a class=\"synved-social-button synved-social-button-follow synved-social-size-48 synved-social-resolution-single synved-social-provider-rss nolightbox\" data-provider=\"rss\" target=\"_blank\" rel=\"nofollow\" title=\"Subscribe to our RSS Feed\" href=\"http:\/\/feeds.feedburner.com\/driftlessappetite\/ynOY\" style=\"font-size: 0px; width:48px;height:48px;margin:0;margin-bottom:5px;\"><img loading=\"lazy\" decoding=\"async\" alt=\"rss\" title=\"Subscribe to our RSS Feed\" class=\"synved-share-image synved-social-image synved-social-image-follow\" width=\"48\" height=\"48\" style=\"display: inline; width:48px;height:48px; margin: 0; padding: 0; border: none; box-shadow: none;\" src=\"https:\/\/driftlessappetite.com\/wp-content\/plugins\/social-media-feather\/synved-social\/image\/social\/regular\/96x96\/rss.png\" \/><\/a><p>Yesterday as usual, I was woken up nicely by NPR&#8217;s Morning Edition.\u00a0\u00a0They had a piece on Pi Day, you know, the 3.14 kind.\u00a0 What a perfect\u00a0time to try out my &#8220;pie&#8221; making skills again.\u00a0 You see I&#8217;m a bit challenged in the pastry department.\u00a0 I can make the filling just fine but homemade crust is just a pain in the pie.\u00a0 Here&#8217;s a <a href=\"http:\/\/driftlessappetite.com\/?p=256\">rhubarb pie\u00a0<\/a>I made two years ago.\u00a0 Take a look at it, I think I&#8217;ve actually managed to make\u00a0a homelier looking crust!\u00a0 What\u00a0do you think?\u00a0<\/p>\n<p style=\"text-align: center;\"><em>Raspberry Rhubarb Pie<\/em><\/p>\n<p><a href=\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie11.jpg\"><\/a><\/p>\n<p><a href=\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie12.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2779\" title=\"raspberryrhubarbpie1\" src=\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie12.jpg\" alt=\"\" width=\"1000\" height=\"667\" srcset=\"https:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie12.jpg 1000w, https:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie12-300x200.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/p>\n<p><!--more-->Looks can be deceiving.\u00a0 Let me tell you, there are actually some improvements from the last time I made pie crust.\u00a0 Instead of using all butter, I decided to use half butter and half lard.\u00a0 The lard smelled a bit bacony which made me nervous\u00a0but the scent was gone once the pie\u00a0cooked.\u00a0 What was left was a certain something that just made it all taste so good.\u00a0 Is there something a little pork fat cannot improve?\u00a0 I was inspired by the oldstyle recipes from a newly acquired book, <em>American Cookery<\/em> by James Beard.\u00a0 Congratulate me because I managed to actually roll out my dough this time instead of just pressing the crumb mixture onto the pie plate.\u00a0 The middle part of the rolled dough\u00a0held up\u00a0but the outer edges were ragged.\u00a0 Oh well, at least I was able to lift it up in one piece and made it into the pie plate.\u00a0 The texture of the crust was much improved, not as thick and hard to bite as last time, it broke up easily in my mouth.\u00a0 You could feel a mixture of crumbly, flaky, moist, and dry.\u00a0 Next time, I&#8217;d like\u00a0a bit more flakiness.\u00a0 Any ideas on how to make that happen?\u00a0<\/p>\n<p style=\"text-align: center;\"><em>This Time I&#8217;m Actually Showing a Side View<\/em><\/p>\n<p><a href=\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2772\" title=\"raspberryrhubarbpie\" src=\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie.jpg\" alt=\"\" width=\"1000\" height=\"667\" srcset=\"https:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie.jpg 1000w, https:\/\/driftlessappetite.com\/wp-content\/uploads\/2011\/03\/raspberryrhubarbpie-300x200.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/p>\n<p><strong>RECIPE<\/strong><\/p>\n<p>Preheat oven to 450 degrees F<\/p>\n<p><strong><em>Rhubarb &amp; Raspberry Filling<\/em><\/strong><\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li><em>1 c. chopped rhubarb\u00a0 (frozen from my garden)<\/em><\/li>\n<li><em>2 c. raspberries (frozen, <a href=\"http:\/\/www.buresberrypatch.com\/\">Bures Berry Patch<\/a>)<\/em><\/li>\n<li><em>zest of 1\/2 lemon<\/em><\/li>\n<li><em>2 T. lemon juice<\/em><\/li>\n<li><em>3\/4 c. sugar (just a little tart with this amount which I like, you can add more)<\/em><\/li>\n<li><em>2 T. cornstarch<\/em><\/li>\n<li><em>1 t. salt<\/em><\/li>\n<li><em>2 T. butter<\/em><\/li>\n<\/ul>\n<p><em><strong>Crust<\/strong><\/em><\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li><em>3\/4 c. butter<\/em><\/li>\n<li><em>3\/4 c. lard<\/em><\/li>\n<li><em>1 t. salt<\/em><\/li>\n<li><em>2 c. flour<\/em><\/li>\n<li><em>1\/4 c. cold water<\/em><\/li>\n<\/ul>\n<p>Let the fats come to room temperature.\u00a0 Sift the salt and flour before adding the fats.\u00a0 Us a fork or a pastry cutter to work the fat into the flour.\u00a0 Form into a ball using a plastic wrap then let it rest in the fridge for about 30 minutes.\u00a0 Cut a little over one half of the piece for the bottom crust then use the rest for the top.<\/p>\n<p>Pour the filling into the pie plate.\u00a0 Decorate the top.\u00a0 Cook in a 450 degree F over for 15 minutes then turn it down to 350 and cook for an additional 25 to 30 minutes.\u00a0 When you see the filling bubbling all over then it is ready.\u00a0 Let it cook for a couple of hours before eating.\u00a0<\/p>\n<p><em>\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yesterday as usual, I was woken up nicely by NPR&#8217;s Morning Edition.\u00a0\u00a0They had a piece on Pi Day, you know, the 3.14 kind.\u00a0 What a perfect\u00a0time to try out my &#8220;pie&#8221; making skills again.\u00a0 You see I&#8217;m a bit challenged in the pastry department.\u00a0 I can make the filling just fine but homemade crust is [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[241,243,242,138,240,106],"class_list":["post-2770","post","type-post","status-publish","format-standard","hentry","category-home-cooking","tag-butter","tag-crust","tag-lard","tag-pie","tag-raspberry","tag-rhubarb","no-featured-image"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/2770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2770"}],"version-history":[{"count":10,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/2770\/revisions"}],"predecessor-version":[{"id":2784,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=\/wp\/v2\/posts\/2770\/revisions\/2784"}],"wp:attachment":[{"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/driftlessappetite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}