Yesterday I made a blueberry pie. I love making pies! During the winter I use whatever fruits I’d frozen during the summer’s bounty. But in fresh fruit season there’s special joy in rolling out a crust and filling it with seasonal and local produce.
I wasn’t always fond of pie-making. It takes practice and more practice. And a good recipe helps. When I had my bakery and café, my bakers rolled out most of the pies so I didn’t get much practice. It wasn’t until years later when I was the sole pastry chef in a restaurant hotel kitchen that my love for pie-making developed.
From The (Faux) Pastry Chef: How I Found My Baking Fix, page 98:
When I first learned that pies were on the menu twice each week, I was rather distraught. I was not an ace pie-maker. I started my Hotel Gold career making one-crust pies, but after practice I was soon making them with two crusts.
I was quite impressed with myself. It didn’t take as long as I thought; all that swearing made the time go faster. I made twenty-three pies each time they were on the menu – nineteen with sugar and four sugar-free. I always made pies first, before breakfast. I could take off my jacket and get them done before the kitchen was too unbearably hot, when both the dough and pastry chef would get soft and sticky.
When I realized I could do a dessert night of pies in less than three hours, as opposed to a cake dessert that involved several long hours of mixing, baking, and icing, pies became my friend.
Home-Based Baking at its Best! If you have a home-based food business and do not make pies, consider adding this product line to your offerings. With the trend toward home-made, seasonal, and local, your customers would appreciate purchasing fresh pies during the summer months.