Guest Project: make a delicious French Silk Pie

FRENCH SILK PIE

First of all, let me tell you, I don’t always follow the rules. When I first got married, I tried to follow recipes, but when they didn’t turn out the way they were supposed to, I started making my own rules. 

I couldn’t make a decent pie crust to save my soul, making it the way the cookbooks told me to. I believe Martha Stewart is the one who said about piemaking, “Make it cold and bake it hot”, and you should chill the dough before rolling it out. Well, I’m not Martha and that didn’t work for me, sort of.

What I mean is the only chilling I do is after I have the crust in the pan I put in the fridge to chill for a bit…. sometimes.
I’ve found for me the best way to make a decent thin crust is to make it only as cool as the water from the tap and keep the dough on the soft side to roll out. I then use a lot of flour to roll it out, to keep it from sticking, to the rolling pin and surface, which happens to be my kitchen counter. When I’m done, I clean it up with a pastry scraper. Handy little gadget by the way. I use it for many things besides scraping/lifting pastry off the counter, such as cutting brownies, rice krispie bars, etc., and to scoop up things off the counter or cutting board. 

Pastry for Double Crust Pie