A well-worn Betty Crocker Cookbook has been Tricia Murrish's friend in the kitchen for years. Baking pies can be pleasurable and strengthen family bonds, she said.
KEARNEY — At one time Tricia Murrish was a professional baker as owner of Front Porch Pies. Today, she’s baking purely for pleasure.
With the holidays here, she said there’s no better time to breathe life into a dying art than to bake a pie. Newbies who try a simple, forgiving recipe will enjoy the experience as much as the people near them enjoy the pie, she said.
Murrish offered these tips:
No. 1: Practice makes perfect. After baking several pies, you’ll begin to understand the nuances of the ingredients and the different steps of the baking process.
No. 2: Make your own crust. It’s the secret to a great pie. A friend’s no-fail pie recipe incorporates an egg-water-vinegar blend that renders a crust that’s “very forgiving.”
No. 3: Keep it simple. “My favorite pie recipes are from my old Betty Crocker Cookbook. It was passed down from my mother,” she said.
No. 4: Patience. Make sure it bakes long enough. It should be thick and bubbly. And after you take it out of the oven, you have to wait 30 minutes to an hour for the pie to cool.
No. 5: Leave your signature. “When you bake it, don’t be afraid to leave your signature on the pie. Each pie will look a little different by the way you crimp the crust,” she said.
No. 6: Share it with someone. Fruit pies are Murrish’s favorite to bake, and strawberry rhubarb with a scoop of ice cream is her favorite to eat.
Baking is enjoyable, but it’s time consuming, Murrish said.
“My daughter and I laugh that if you’re going to bake one you might as well bake two or three or four ...” and freeze them for a special occasion. “Pie baking is a lost art. It used to be we learned these things from our moms and grandmas,” she said. “I really applaud and encourage making it a family thing.”
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November 26, 2020 at 02:30AM
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Practice makes a perfect pie just in time for the holidays - Kearney Hub
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