Ames bought me a new pie plate, so I washed it out and started.
After some contemplation, I have decided my mistakes last time were two-fold:
- I made the pastry too dry. The Tenderflake Perfect Pastry recipe calls for one egg, 2 tsp. vinegar, and water to make it up to a Cup. But then the recipe says to use "only enough liquid to make dough cling together." Well, I learned my lesson last time, so now I realized "only enough liquid to make dough cling together" is code for "all of it."
- I used whole-wheat flour. That might actually be all right, but I thought I'd try again with the white stuff.
So this time I followed the recipe again, but used white flour and all the liquid. Oh, and I used lard too. I've only got 1/2 pound of lard left, so I'll have to join the Great Unwashed and use shortening next time. But today, I use lard.
After blending and mixing, I cut the pastry into six pieces. I kept two for the pie and put the rest in the freezer.
Last time I made apple pie. Tonight I made my second-favourite: cherry. Only rhubarb pie is better than cherry. I would have made rhubarb, but rhubarb is not indigenous to the South; and every person I know who's tried growing it here has met with unmitigated failure. So rather than pay more than $2.50 a pound for what every northerner knows is a weed, I cheated and opened two tins of cherry pie filling.
I rolled out the pastry, lined my new pie plate with it, and dumped the two tins of cherry pie filling into it:
Then I rolled out a lid and laid it gently atop my new pie
I've never figured out how to crimp the edges of the pie properly, so I just run around the perimeter with three fingers and make those little triangles in the pastry. Here's a close-up of my amateur attempts at crimpage:
Finally, I sliced a few slits into the lid to allow for venting and put it in the oven.
You know the drill: 15 minutes at 425F and then 30 at 350F.
Well, it certainly looks better than the last attempt, but it did bleed a little.
Haven't tasted it yet. I suppose tomorrow for breakfast is as good a time as any.