I did when my daughter was little...we liked pies more than cakes so even for birthdays we did pies instead of cakes... with the candles. We don't eat cake or pies very much..it's just not worth me doing them at all. Maybe we do 1 every few years...
If I bake a pie it has either a graham cracker crust or regular flour one but either way it was made specifically for me by Keebler or Pillsbury.
When the kids were small I used to spend the whole day on a Monday baking. I'd make my own pastry and think nothing of it. Nowadays I go to the shops and buy one that's ready to roll out.
If I have plenty of time I will make my own crusts, both graham cracker and regular pie crusts. Usually at Thanksgiving, when I'm really pushed for time, I don't bother. I'll buy the kind that come rolled up and use my own pie pans, get some extra so that I can flute the edges of the pies for the two crust ones like apple pie, and make the edges stand up for the one crust ones like the pumpkin and pecan.
Mother and Grandmother sometimes make their own pie crusts. I have watched Grandmother use a fork to make a fancy border on the edge of the pie crust.
I always make my own short crust pastry for jam tarts and yesterday made mince pies, that's made with sweet mince meat. 48 altogether to eat now, make some special ones next week for Christmas with chopped glace cherries and a bit of sherry/ fortified wine.
Good grief Logan are you feeding an army? 48 mince pies and you're going to make more!! They look really delicious and are making my mouth water.
Thank you Eileen They're just for hubby and myself, 2 each monday to friday. I make a lot so that i don't have to keep doing them.
My pies are made with crusts from the market. They are ok but home made is awesome, especially graham cracker crust!
Thank you Yes of course, i hope you measure in lbs and onces? Self raising flour 1 lb Butter or margarine 6 onces Lard 4 onces 1 large egg to bind it together if that's not enough put a drop of milk. Usually it's half fat to flour, but i found that I get a softer pastry with more fat. I hope that's ok for you over there. I used to use White flora but they stopped making it.
We do cups and teaspoons here but I bet I can improvise on the measurements ! I rarely use measurements at all ! I always keep lard on the shelf for pie crust and have both self rising and all purpose flour ! Thanks for the recipe, may try it this weekend !
