Ok so I felt bad for leaving a pie tutorial until after the 31st so here it is. I’ve been having a blast watching the tennis and January is arguably my favourite month because of it. Last night I got to watch the Belgian former no.1 Justine Henin play in her comeback tournament so my life is pretty complete now. Anyway i’ve got a fruit tart tutorial coming up later because i’m not sure if my request was for a pie or a tart, so I made both in case.
I’ve also got good news: I bought a mini-tripod today! Hopefully we can wave goodbye to the days of blurry one hand photos and sometimes clearer instructions because I can have both hands in the camera now. And I have Photoshop CS2 now which has a nifty ‘exposure’ function that really makes the lighting somewhat better – it’s no substitute for good, bright sunlight though.
1. Start with a little ball of dough coloured clay and a flat disk of ‘filling’. I’m making a lemon pie today so my filling is yellow.
2. Flatten your ball of dough coloured clay and try to keep it as circular as possible (I failed). Put your filling right in the middle and wrap the sides around the filling. If some of the sides extend further than the top of the filling, carefully cut the top so that it is all nice and flat on top.
7. Put your twisty sausage around the top like this. Usually pies look much better cut into slices than left whole when they’re made with this method. There are other methods that I don’t have the tools for so I can’t show you, but when/if I do get the tools i’ll definitely show you how to do it. Also, before you cut you should try to visualise what the slices will look like. My natural instinct is to cut all my pies and cakes into eight slices but usually that makes the slices look too thin. For this pie, cutting six slices was near perfect. Remember to brown your crust before you bake!
To decorate your pie, it’s easiest to look at pictures of real pies and decorate accordingly with fruits and cream and stuff. Look here for some decoration tutorials.