Kick start your day with a good breakfast

A Revolution in Pastry Making

on March 31, 2014

Ever since I made this brownie pie from Ms. American Pie by Beth M. Howard, I’ve been evangelizing for her commonsensical approach to the craft.


Beth is a pie baker, teacher, and judge at Ground Zero for pie, the Iowa State Fair, so she knows a thing or three about how flour, butter, shortening, salt, and ice water come together to make a flaky crust. Her stance is that the pilgrims and the pioneers made pie–without refrigeration or food processors. Her instruction boils down to a simple command: Handle the dough as little as possible.

When you’ve worked the cold butter and cold shortening into the flour until the crumbs are the size of almonds, you’re ready to drizzle ice water in a little a a time. After each of maybe four additions, toss the mixture between your hands just until it holds together. Shape it into a disk and you’re ready to roll (no refrigeration necessary). This way, it’s pliable enough to roll out nice and thin. Put it in your pie plate, fold over those edges, and crimp. No more tears!

I’ve got my eye on so many of her recipes: Strawberry Crumble, Pumpkin Pie, Tomato Pie…all so fast and easy, perfect for breakfast any day of the week.

ms. american pie

You can read more about Beth and her Pitchfork Pie Stand at the American Gothic House in Eldon, IA at her blog, http://theworldneedsmorepie.com/





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