Because avoidance is my go-to coping mechanism when life is getting crazy (which of course just makes it even more insane), I keep thinking about ways to prepare for the start of the school year, or as I’ve taken to calling it, the Oncoming Storm, but I haven’t actually done anything yet. My daughter did convince me to take her to the nearby outlet mall last week for some new school clothes but all the other things, school supplies, much needed socks and underwear, pre-prepped freezer meals, groceries beyond microwavable foods and ice cream…those are all still in the theoretical stage. I did, however, make some pies. Because that’ll be super helpful when we’re getting home from school and practices at seven o’clock when everyone is tired, hungry, and stressed out from being awake, functional, and around people all day. (In our household of six, only one of us is an extrovert.)
Come to think of it, a stock pile of pies on my freezer might be useful after all.
First there was strawberry rhubarb…
..which got eaten within the week. Then there was summer fruit, blueberry, and a bastardization of the two…
I got the fruit ingredients for a summer fruit pie (peaches, nectarines, plums, strawberries, and cherries) and blueberries early in the week but didn’t get around to making these pies until the fruit was on the brink of going bad. When I’m looking ahead at the week it always looks like it’ll be relaxed and there will be time for some baking and making but something happens, time gets all wibbly-wobbly, and suddenly it’s Thursday and I’ve barely maintained for the week. And before you know it, BAM!, it’s September.
So there I was Wednesday night with fruit that was getting mushy and a week that was running out (my weeks end on Thursday, not Saturday or Sunday like most people’s). The only thing to do was mass produce. This was going to be a three pie night.
I used my favorite pie crust recipe. It’s basic, only flour, salt, shortening, and very cold water, but always turns out good. It helps that it’s a lot less dry than many crust recipes and that lends itself to easier rolling and shaping especially when using the wax paper roll out method. (okay, I just made that name up but it does describe the process pretty well).
After mixing the dough and pressing it into a ball (and separating it into two if you’re doing double crust pie), wrap the ball in wax paper and press it down into a disk that’s roughly an inch thick. No need to be precise though. Stack your disks in the refrigerator for however long the recipe says to (in this case twenty minutes or so…again, we’re not being precise here). If they’re super stiff afterwards, let the wrapped disks of dough sit at room temperature for a few minutes before rolling them. Gradually roll each disk of dough between two sheets of wax paper until it’s nice and thin and big enough to cover the bottom and sides of the pie pan with some overhang.
Once the crusts are all rolled out you just remove one layer of wax paper and flip the crust into the pie pan. This eliminates some of the breaking dough and frustration of trying to keep your crust in tact while putting the pie together. After the shells are filled, roll the top crust out the same way and place it on top. Pinch the excess dough from both bottom and top crusts together in whatever pattern or shape you want, cut a few slits in the top,and you have a pie. Or three.
I used the dough that was trimmed from all the edges to give this pie a sun/star type thing. Yeah, it’s a little messy but by that time it was two int he morning and I was rocking a two-beer buzz while making pies and watching Orphan Black. (I’m pretty sure that right there is adulting done right!)
Ta-da! Three pies…
…wrapped and ready to freeze so that when the chaos of back to school is in full swing we’ll be able to enjoy a little taste of summer.