In pioneer times, pie was the go-to feed-a-crowd dessert. Pastry requires just a few simple ingredients and can be filled with almost anything. It's as easy as... pie!
The fact is, there's more to pie than the recipe itself. Pastry is technique pure and simple, and practice makes perfect. The trick is to keep all ingredients chilled and to work the dough as little as possible. Never knead pie pastry.
I got apples this week from my brother's farm at Craik (where I grew up). Today we made three apple pies ~ my husband cutting apples, me rolling and assembling. They are now in the freezer waiting for a special occasion.
I also made a rustic berry galette for dinner tonight with a mix of blueberries, saskatoons, haskap, raspberries and a bit of rhubarb. Proof it's always easy to fill a pie, no matter what the season.