As a new generation of Americans embraces this staple on which their great-grandparents were reared, pie continues to gain popularity.
Freshly baked pie has the wonderful ability to warm us from head to toe during the cooler fall months. Few dishes can both solidly cement a new memory and bring back cherished family moments quite like this one. The appeal of pie is hard to describe. It’s more than just a delicious dessert. Within a slice exists the comforts of home, tradition, and a strong sense of place. Whether it’s a time-tested classic or a fresh take with unique ingredients, a standout slice of pie will not easily be forgotten.
3 1/2 cups flour (we used gluten-free flour, but it’s a bit harder to work with)
2 sticks cold butter cut into small pieces (you can also try cold coconut oil instead)
1 tsp salt
8-10 tsp of cold water
This pastry crust recipe has been a family standard for generations. It can be used for both savory and sweet pies and will be sure to bring back memories of grandma’s warm creations.
It’s best to make your crust first and refrigerate for at least an hour. Sift flour and salt into mixing bowl. Add half the butter and cut in with pastry cutter or fork until you have a cornmeal texture.
Add the rest of the butter until it looks like small peas. Add the water a little at a time, just until the dough holds together when pinched. Depending on the size needed, make one or two disks of dough, lightly flour, and wrap in plastic wrap. Refrigerate one hour or up to two days.
There’s not much that beats the flaky and perfectly golden brown crust overflowing with buttery goodness. You're truly in for a treat.
Pastry Crust (recipe above)
1 chicken (3 or 4 pounds)
2 large yellow onions
2 dried bay leaves
2 cloves of garlic
5 stalks of celery, chopped
3-5 tbsp flour
9 oz red potatoes, scrubbed and cut into 1/2-inch pieces
4 medium carrots, peeled and sliced into 1/4-inch rounds
Bunch of scallions, chopped
1 cup of peas
1/4 cup fresh parsley
1/2 tsp fresh thyme
Salt & pepper to taste
Basically, we are making a thick chicken soup for the filling to create that gravy-like and deliciously thick pot pie goodness. Wash chicken thoroughly inside and out, and boil in a pot of water. Skim the scum off the top. Add 2 carrots, 2 stalks of celery, 1 onion, and garlic.
Let cook for 1-1 1/2 hours depending on the size of chicken. Take the chicken out and cut into cube-sized pieces. Then, add back in with the stock, and add the rest of vegetables, salt, pepper and thyme. Cook until vegetables are tender. Next, whisk together a few tablespoons of flour with cool water to make a simple rue. Add the rue into the soup mixture to thicken, and pour filling into casserole dish and set aside. Let cool a bit before adding crust. Preheat oven to 375 degrees. Roll out the dough to fit the size of your casserole dish with an additional inch all around. To help you move the crust to the casserole, roll it out with a piece of plastic wrap on the top and bottom. Then, carefully place the dough on top of your casserole. Fold edges under and flute the edge between your fingers. Cut slits on top to allow steam to escape. Bake until crust is golden, 30 to 40 minutes. Serve hot and enjoy the rich goodness of a tried and true family recipe.
To find local chicken, see our article at
Pumpkin Pie Ingredients:
2 1/2 cups of pumpkin puree
1 14-oz can of coconut milk
2 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp cardamon
1/2 tsp salt
1 cup dark maple syrup
1 homemade pie crust
Maple-Infused Pumpkin Pie
Let’s start with the basics. Grabbing a can of pumpkin puree from your local supermarket is the quickest option, but, truly, the flavor of fresh pumpkin just doesn’t compare.
With the season of the pumpkin upon us, just make your own homemade pumpkin puree; it's simple to do and requires minimal ingredients. This wonderfully rich, deliciously spiced pumpkin pie contains coconut milk and is sweetened with dark maple syrup and sweet honey. The result is a decadent pie that is moist and sweet, with loads of flavor from the spices.
We make and freeze pumpkin puree ahead of time so that we can quickly use it for pies, breads, or soups. To make your own, just roast it in the oven until soft, 50 to 60 minutes. Then puree in a food processor. Freeze for later use, use immediately, or refrigerate overnight.
Begin by rolling out the crust and gently molding it to the pie tin. Preheat the oven to 375 degrees and begin to mix all of the ingredients (excluding the honey and maple syrup) together in a nice-sized mixing bowl. Next, combine the honey and maple in a small pot and bring to a very gentle simmer. Let it simmer until the mixture is completely combined and it’s an almost liquid consistency. When done, allow it to cool for about five minutes and combine with the rest of the ingredients. Mix very thoroughly with a whisk and carefully pour into the pie crust. Be sure to place the pie in the middle of the oven and bake until the center is set but still a bit wobbly, 50 to 55 minutes. If the crust browns too quickly, tent the edges with a strip of foil folded in half lengthwise. Let cool on a wire rack. Refrigerate until well chilled and serve with a dollop of whipped cream!
If you’re looking for slices of nostalgia, it really doesn't get more classic than a proper pie. That bubbly, hot-out-of-the-oven goodness paired with the perfect crunch of a well-made crust truly make for an eating experience. The sky’s the limit when it comes to mixing up delicious filling combinations, so go ahead and indulge.
You deserve it!