Okay, it's official.
Summer was all about ice cream making. I made everything from classics like strawberry and chocolate to more unique flavors like peach-basil and pumpkin. Even though it's been a while since I was making ice cream on a weekly basis, I'm sure I'll keep it up into the cold months. After all, why should a little wind and rain prevent me from indulging my cravings for chocolate pudding ice cream?
But it's time for a new challenge. And that, my friends, is pie.
I love pie: pumpkin and peach being at the top of the list. And making a pie from scratch seems fairly straightforward and easy -- until one considers the crust. I've made attempts at making a crust from scratch in years past, and the results were less than memorable, as evidenced by the fact that I can't quite remember how they turned out. Once, out of complete desperation, I was reduced to making crust from a boxed mix, with, as was expected, similarly poor results. The last time I made a pie (pecan, for a Thanksgiving potluck), which was nearly two years ago, I bought the crust in the refrigerated section at Trader Joe's.
No more of that, I say! It's exactly the right time of year to learn to perfect a crust, what with the holidays coming up and all. I think I'll start with single-crust pies, like the aforementioned pumpkin (and all the different ways one can jazz that up, including using non-canned pumpkin). Then I'll move on to double-crust pies, like apple. I'm even planning on tackling a savory mushroom pie for Thanksgiving -- with a lattice top crust, no less!
There you have it. On my mark, get set... go!