I’m not calling it a resolution, because I would inevitably break it.  You know what I’m talking about if you belong to a gym.  It’s ridiculous. You can’t get on the elliptical for 3 weeks after the new year because everyone and their freaking pet has made a resolution to lose weight.

I’m calling this my anti-resolution. And the fact that I’m just now writing about it on January 25 only supports my case that this has nothing to do with a new year’s resolution. Even though the word resolution is in my name for it… Oh, nevermind.

Enough beating around the bush… or should I say butter?  I’m going to make a pie every week in 2012. (Good thing I’m also training for a marathon this spring, and a bike race in late summer.)  I really like pie.  I mean, I like pretty much any dessert food, but pie is homey, comforting, and endlessly adaptable.  I also love a good crust. I’ve made really good crusts in the past.  Problem is I haven’t made them consistently.  And I want to be able to whip out a knock-your-socks-off pie anytime the mood strikes, so I’m on a mission to find and perfect pie crust, and I plan to just have some fun with the fillings.  Because at the end of the day, the filling is the easy part.

What I want in a crust is a great buttery flavor, and a flaky, melt-in-your mouth texture.  I know this has been done. I’ve read about it all over The Internets.  And I’ve had really great pies from my pie hero Paul, who I met at my church, and my other pie hero, and these guys approach hero status, too.

Mission definitely not accomplished as of this writing. Not YET, that is.

1st week:  Pecan maple pie.

I actually used a Cooks Country recipe, which comes from the folks at America’s Test Kitchen.  Usually a pretty good resource.  The pie crust was fine.  It called for shortening, but I used all butter.  Great buttery flavor, but not so flaky.  The filling though… GAG!  I think my maple syrup was bad.  Had to throw the darn thing away.  Bummer, because pecans are damn expensive these days!

2nd week:  Lemon custard

Lemon custard pie. You can see my crust really shrunk on one side. I have found in my limited trials thus far that all butter crusts shrink more and don't hold their shape as well. Back to the lab!

Basic lemon custard was quite good.  Couldn’t really judge the pie crust.  I rolled and crimped it, arranged it in the pie plate, stuck it in the freezer, and promptly forgot about it for almost a week.  It was a bit freezer burned, but hell, it tasted OK, so I took it to work, and it was gobbled up.

3rd week:  Sawdust pie

I rolled out the crust a little larger than I needed to, and so had quite the overhang. You can see how it spilled over the side of the pie plate.

I used the filling recipe from the book Baked Explorations, and I threw some chocolate chips in the mix.  It’s basically a filling with crushed graham crackers, coconut, pecans, and sugar, held together with egg whites.  It’s too sweet.  Needs some potato chips or super salty pretzels or something like that. Maybe I’ll substitute some of the graham crackers with potato chips next time.  Yeah, that’s what I’ll do! On the other hand, I may just move on to other fillings.

For the crust, I read about a trick, I think on this blog, about using heavy cream in place of some of the water. What it does is prevent gluten from forming too quickly, so I did that.  I used all butter, and I also used some pastry flour, which has less protein, which means less gluten development, which theoretically means more flakiness.  But it was whole wheat pastry flour, and I honestly don’t know if that has less protein, so I’m not sure it made a difference.

I didn’t like the crust, anyway.  It’s OK, I guess, but it’s definitely back to the drawing board.

I also ordered this book.  It’s a bible, right?  It’s like, God’s word on pies.  So, what the hell… er, I mean, heck.

Oh, also, I know these photos suck.  My awesome photographer friend Stef is coming over to give me a lesson, so you won’t have to avert your eyes when you look at my photos next time.  It’s because I care. I really do.

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