Pie as a Present?
First time poster, but I hear this is a great community glad to become a part of it.
So here's the situation. A great friend of mine and I have discussed making pies together for quite some time. Neither of us have ever actually made a pie, and with her birthday coming up I think it'd be fun to get her/make her a "Beginner's Pie Kit"
1 Pie tin
1 Cook book
Necessary pie ingredients.
Any suggestions on the book or pie tin I should buy? or Any suggestions on how to make the present even that much cooler?
Thanks in advance
Pie making takes surprisingly little special equipment. A Pyrex pie dish is nice.
A pastry blender
Of course, if you have a food processor, that’s better yet.
Here are a couple of good books. Both are out of print, so you would have to get them through the used book market. The books I’ve gotten that way have usually been just fine. A few times I’ve gotten stung.
Maybe something like a silpat to roll the pastry on so it doesn't stick to the counter. But really the essentials are a good pastry blender and a rolling pin. Why not buy the ingredients, too. A good shortening or lard, all purpose flour. The never fail recipe for pastry is a good starting point. The recipe is usually on the box of lard.
re: sarah galvin
Sounds like a great present skitzle!! Love the idea of including a silpat and I'm a huge cookbook fan so in my mind you can't go wrong. William Sonoma have some great looking, relatively inexpensive theme cookbooks. Perhaps they have one on pies? I have the muffin one and use it quite a bit.
Hi Skitzle! Welcome to CH. Does she have a favorite type of pie? Me, for example, I love Key Lime Pie. Perhaps you could get her the ingredients for her favorite type of pie and then print out the recipe in a really pretty scripty-type font (or hand calligraphy the recipe). Just in the event she likes Key Lime Pie, I often use the recipe on the Nellie & Joe's brand key lime juice bottle -- terrific and simple (http://www.keylimejuice.com/recipes/abrahams-key-lime-pie.htm). Or, here is a much more complicated - though 4-fork rated! - recipe from epicurious: