It’s National Pie Day

Celebrating National Pie Day is as simple as stopping by The Original Fried Pie Shop in Eureka. As reported in Eureka-Wildwood Patch, this shop is the first one of its kind established in Missouri.

(See related article:  Missouri’s First Fried Pie Shop Comes To Eureka)

Jacob Wolf with the pie shop said it’s been a busy Monday, and that pineapple pies have been selling like crazy today. “Now I’m intrigued with how the next couple of days of pie sales will go,” he said.

The Fried Pie Shop offers meat- and vegetable-based pies, in addition to traditional fruit pies.

Anything goes on National Pie Day, which was a holiday created by the American Pie Council.

Ancient Egyptians, Romans and Greeks all ate pie, according to the council, but it wasn’t until the American revolution that the crust was an edible part of the dessert, and not just a container.

Here are seven pie-making tips from the American Pie Council:

1. Read the recipe in its entirety before beginning. Make sure to have all of the ingredients and utensils, and make sure to understand all of the directions. Many mistakes have been made skipping steps.
2. Cold ingredients are essential to making a great pie crust. It even helps to have cold bowls and utensils. In addition, be sure to chill the dough for at least an hour before rolling it out. Keeping the shortening cold ensures a nice, flaky crust!!
3. Don’t overwork or overhandle the dough. Your shortening/butter should be coated with flour mixture, not blended with it. Over-processing causes gluten to form, a substance that toughens the dough. It’s even a good idea to have cold hands before handling.
4. Carefully transfer the dough into a pie dish. Fit the dough into the dish (avoid stretching). Trim the dough to 1″ inch over hang and tuck it under itself to create a thick rim.
5. With the index finger on one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust and dish following the natural flute of the pie dish.
6. To ensure that your bottom crust is finished, bake pie in the lower third of the oven. You may have to cover the edges with foil or a crust protector to avoid overbrowning the edges.
7. Make sure that all of your ingredients are really fresh. Try making fruit pies when the fruits are in season to ensure a wonderful pie.

baking with Bill & Sheila

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