The first time I made pastry for a pie, I was in high school taking a cooking elective. my teacher praised it, saying I made a perfect, flaky, delicious pastry. That must have been beginners luck, because I had no luck with my pie pastry today.
I finally have a pastry cutter, so I thought it would be smooth sailing. But for some reason, I had to keep adding extra water to get my pastry to come together. I finally got it, split it in half and pressed it into two flat disks. I saran wrapped them, placed them in the refrigerator, and went on my way.
I came back to the pastry well over thirty minutes, so Betty says to leave it on the counter to warm up a bit. While it was doing that, I peeled, cored, sliced and spiced the apples for the pie. Then came the dreaded rolling of the pastry.
I stink at it.
See how it looks without the top layer? See Betty underneath, mocking me? Betty can be a bit of a bitch like that.
I start out ok:
But something goes wrong in between:
I finally got the pie ready for the oven:
But forgot to add the aluminum foil to prevent the edges from over browning:
There is Betty again, still mocking me.
When I pulled it out of the oven, it looked ok:
But when I cut it, I needed a sharp knife. According to Betty I undermeasured my shortening, and used too much water.
Maybe we will get some more apples tomorrow when the girls and I are at the Berry Patch for our pumpkin picking extravaganza and try again next week.