An eye for pies

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An eye for pies

Local expert shares secrets to perfect crusts and fillings
Diana Brown, left, assists her mother, Marti Bourjaily, by placing an apple pie that her mother made into the oven.
Marti Bourjaily hand mixes the dough for a pie crust. One key to a flaky crust is to take care not to over mix, she said.
Marti Bourjaily uses a one-handled rolling pin to roll out the dough for a pie crust.
“Quality butter is a must,” Marti Bourjaily said while cutting butter for an apple pie.
Marti Bourjaily won her first awards at the 1996 La Plata County Fair with her recipe for cherry pie.
A quality piece of pie, such as this slice of cherry, doesn’t release a flood of juices, Bourjaily said.
Marti Bourjaily’s Award-Winning Apple Pie


For crust:


2 cups all purpose flour
1 teaspoon salt
4 tablespoons butter
Scant 2/3 cup shortening
4 to 5 tablespoons cold water

Method:


Preheat oven to 400 F.
Combine flour and salt. Cut cold butter

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An eye for pies

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Diana Brown, left, assists her mother, Marti Bourjaily, by placing an apple pie that her mother made into the oven.
purchase
Marti Bourjaily hand mixes the dough for a pie crust. One key to a flaky crust is to take care not to over mix, she said.
purchase
Marti Bourjaily uses a one-handled rolling pin to roll out the dough for a pie crust.
purchase
“Quality butter is a must,” Marti Bourjaily said while cutting butter for an apple pie.
purchase
Marti Bourjaily won her first awards at the 1996 La Plata County Fair with her recipe for cherry pie.
purchase
A quality piece of pie, such as this slice of cherry, doesn’t release a flood of juices, Bourjaily said.
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