calle quart

anonymous asked:

That pie looks so good!!! Would you be willing to post the recipe for it?

Hello Nonnie!

I was given the recipe by @kunoichi-ume when she posted an Ibiki the Baker fic for Pie Day.  Unlike apple or peach pies, you don’t have to peel the fruit.  Definitely a pie to bake if your skills are burgeoning!!!   Impress your friends!

The Easiest Pie Ever!

Here are some tips, as I don’t know your baking skill level.  

  • The recipe calls for 1 quart of strawberries.  Strawberries are sold by weight.  The first time I used a pound and a half, but the strawberries were so massive the second round, I only needed a pound.  Both pies ended up with 3 cups.
  • Making pie crust is super easy because you’ve finished when everything sticks together in a ball. Overmixing makes a chewy crust, so laziness is key!  The pockets of lard/vegetable shorting are what gives pie its flakiness.  I stick it in the fridge while prepping the filling. 
  • If you choose to buy your crust, I always go with the frozen deep dish version.  The other pie shells are shallow and disappointing.  That’s what I used here.  Refrigerated pie crusts are okay, but I figure I might as well get a pie dish if I’m buying.  :D
  • Broiling!!  Omg, so I had never used the broiler before.  I took a look at the pie, saw it was browning, washed my hands, and came back to a burnt pie top! NOOOOOO!!!  Don’t take your eyes off of that pie on the last phase!  It really is only 2 minutes.
  • Cool your pie for about 3 hours and then stick it in the fridge.  I left the first one out overnight, and filling became liquidy and refused to firm up.  It was still delicious, but more like cobbler than pie.  


Originally posted by pokemon

© Edward Pond

Master Chef Dessert: The French call pound cake quatre-quarts (“four-fourths”) because it is made with equal parts flour, sugar, eggs and butter. Jacques Pépin’s mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso.

Recipe: Jacques Pépin’s Favorite Pound Cake