Teeny's Tour of Pie: A Cookbook
Format: PDF / Kindle (mobi) / ePub
Teeny Lamothe is a young woman on a mission―and the mission is pie. Charming, passionate, determined, Teeny traveled America to work with the country's best bakers and learn their techniques, tricks, and wisdom. Now she shares the fruits of her apprenticeship―the crumbs and crusts of her crusade―in Teeny’s Tour of Pie, a delectable journey into total pie immersion.
Here are more than 55 pies, sweet and savory, plus a complete crust primer, and all of it seasoned throughout with Teeny’s humor and inspiration. There are fruit pies: Strawberry Rhubarb Pie, Lemony Blueberry Crumb Pie, Rosemary-Infused Caramel Apple Pie. Cream pies: Zested Lime Curd Pie, French Silk Pie. Traditional pies―Sweet Potato Pie, Shoofly Pie, Chess Pie―and unexpected pies―Peanut Butter Brownie Pie with a Pretzel Crust, Bourbon Bacon Pecan Pie. And savory pies, too, like Thanksgiving Dinner Pie with a Stuffing Crumble. Teeny is a gifted baker and writer who demystifies every step. She explains why to add vodka to the pie crust; what to do when the dough is sticky or tears; how to cut and weave a lattice topping. There are the 5 Commandments of Crust and more than 10 no-fail crust recipes, even including one gluten-free. Plus she shows how to make “teeny” pies―her specialty, using a 5-inch pie pan―from the recipes.
Teeny’s Tour of Pie captures both the timeless, homespun appeal of pie and its very timely popularity, right down to the “bakery box” cover with its embossed “string,” flaps, and spot-laminated “tape.” Includes profiles of pie-makers, personal stories, and gorgeous full-color beauty shots and step-by-step photographs.
aside for at least 3 hours, ideally overnight. (The longer the beets sit, the more pickle-y they get.) Pickled Beets will keep for 1 week, covered, in the refrigerator. Lady Bakership Lesson #7 Keep Happy Feet Standing for eight or ten hours in a sweltering kitchen, stirring endless pots of blueberry goo and vanilla cream, cutting pound after pound of hand-chilled butter, and rolling endless crusts will never be a comfortable, body-friendly endeavor. But if you can keep your feet relatively
pies to be baked by the time the shop opened at eleven o’clock, and handed half to each of us. I would start on my list of to-do’s and Belinda would start on hers and we would gossip and bake our way to the end; we always finished our shifts rolling out our daily quota of pie crusts. Some days we were rolling circles to fill pie tins, crimping the crusts all the way around, and stacking them five high before putting them in the freezer for baking the following day. Other days we were simply
family and scoops the accompanying ice cream. For my first family dinner, it was decided that my duty was to teach Doug how to make a homemade pie crust and he, in turn, would teach me his “blueberry dream” recipe. Without hesitation, he had himself a deal. I measured the flour, cut in the butter, and showed him how to roll out and crimp the crust while he rinsed the berries and whisked together the sugar and lemon that we would pour atop everything. The smell of baking blueberries filled the
Up to � cup all-purpose flour, for rolling out the crust Preheat the oven to 400°F with a rack in the middle position. Place the blueberries and rhubarb in a medium bowl and toss together to combine. Stir together the sugar and cornstarch in a small bowl. Sprinkle the mixture over the fruit and toss gently to coat. Set aside; the fruit will begin to juice. Prepare the bottom crust: Place one disk of the dough on a floured work surface and with a floured rolling pin roll it into a rough 11-inch
over the edge of the filling on each of the tarts. Moving your way around the circle, continue to fold up the extra crust, pleating all the way around. The crust does not have to meet in the center; the edges just have to be tucked up toward the filling. The look you’re going for is a very rustic tart. Repeat the filling and folding with the remaining strawberry filling and crust. Stir together the remaining lime juice and the confectioners’ sugar in a small bowl to combine. Set aside. Bake the