An eye for pies

An eye for pies

Local expert shares secrets to perfect crusts and fillings
Ar 703149975
Ar 703149975
Diana Brown, left, assists her mother, Marti Bourjaily, by placing an apple pie that her mother made into the oven.
Ep 703149975
Ep 703149975
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.
Ep 703149975
Ep 703149975
Marti Bourjaily uses a one-handled rolling pin to roll out the dough for a pie crust.
Ep 703149975
Ep 703149975
“Quality butter is a must,” Marti Bourjaily said while cutting butter for an apple pie.
Ep 703149975
Ep 703149975
Marti Bourjaily won her first awards at the 1996 La Plata County Fair with her recipe for cherry pie.
Ep 703149975
Ep 703149975
A quality piece of pie, such as this slice of cherry, doesn’t release a flood of juices, Bourjaily said.

An eye for pies

purchase
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.
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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