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funfetti buttermilk chess pie + 12 months of #humhipieamonth

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funfetti buttermilk chess pie + 12 months of #humhipieamonth funfetti buttermilk chess pie + 12 months of #humhipieamonth

funfetti buttermilk chess pie + 12 months of #humhipieamonth






Did everybody have a good Christmas/Hanukkah/Kwanzaa" Mine was pretty wonderful! On Chrismukkah Eve, Erlend and I saw the new Star Wars movie at the fancypants brew-and-view in downtown Brooklyn. On Christmas Day, I attempted and failed to make a white chocolate and black tahini babka (but eventually succeeded, yay!), before we trekked over to the Upper West Side with his parents, where we exchanged presents. I got this awesome cake box that I've been coveting for years now, a vintage cake stand, and at least a dozen Compartes chocolate bars in my stocking. I am feeling very fat and happy and seasonal and whatnot, but I guess it's time to talk about New Year's now.

Before we talk about this year's resolutions, can we talk about one of mine from this year" At the start of the year, I committed myself to #humhipieamonth, a project where I'd planned to make at least one pie for every month of the year. Why" Masochism. Prior to the project, I was not a very talented pie baker, with most of my pastry crusts turning soggy and losing their shape in the oven. And truth be told, I wasn't even sure I liked pie all that much either. I wanted to teach myself how to become a better pie baker by trying out all the different ways you could make a pie crust, as well as find a flavor of pie I really, truly loved.

So here it is, the year in pies:

JANUARY PIE
Sour Cranberry Pie
Crust: Lard and butter from The Four & Twenty Blackbirds Pie Book, made by hand with a pastry blender.
Notes: Before this recipe, I'd only ever made all-butter crusts! I loved how much flakier and stable the lard made the pie crust. The pie itself was pretty good, but a little one-dimensional in nature.

FEBRUARY PIE
Matcha Buttermilk Chess Pie
Crust: All-Butter from The Four & Twenty Blackbirds Pie Book, made by hand with a pastry blender. Blind-baked.
Notes: I'd never blind-baked a pie before, so I went with a simple crust design that worked pretty well and kept its shape during the blind-baking process. All-butter crusts are definitely more flavorful than butter-and-lard ones, but finickier to work with (especially when blind baking).

MARCH PIE
Pear Pie with Crème Fraîche Caramel
Crust: All-Butter from Sweeter Off The Vine, made by hand with no tools.
Notes: This was one of my favorite pies from the year; Yossy really is THE PIE QUEEN. Her crust, while delicious, was a little more difficult and messier to put together since you just use your hands and no extra tools. But boy, was this a delicious pie! Flaky crust, tasty fruit filling, and just a stone cold stunner.

APRIL PIE
Passionfruit Curd Pie
Crust: Lard and Butter from The Four & Twenty Blackbirds Pie Book, made by hand with a pastry blender. Blind-baked.
Notes: After the way my crust turned out the first time I blind-baked a pie (see: Matcha Buttermilk Chess Pie), I got a little cocky and tried to do a huge crimped border for my next blind-baked project. The Pie G...


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Fuente de la noticia: hummingbirdhigh
Fecha de publicación: 27-12-2016 21:36
visto: 5

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