Pie has never been something that I make on a regular basis. I think since it only makes sparatic appearances 2-3 times a year I have never spent much time searching for the perfect recipes. Making pie crust always seemed like it was scary and such a daunting task...but then I learned that it was not. After taking my cookies, pies, and tarts class I grew wicked confident about making pie and tart crusts. Now that I have cleared that hurdle the height doesn't seem so bad anymore. My now go to crust is posted below...I also like making this pat in pan crust from America's Test Kitchen...for those of you who dread the rolling pin that is a perfect recipe for you. I am currently in the mid-pie making process. My doughs are made and in their pans, my filling is chilling, and my decorations are set. Pie dough can be made weeks or even a month ahead of time. Simply make your doughs, roll out, and place in pans....be sure not to roll into glass pans if you are making ahead of time. Then cover the prepped pans lined with dough with plastic wrap and place in the freezer. When pie making day comes simply remove from the freezer, fill, and bake accordingly. You can freeze pies after they are baked with some recipes, but for best results wait until the day before to bake your pies. I wish I could share some of my favorite recipes, but since I don't really have any here are the ones that I am making this year...
Corn syrup free version from my teacher: http://www.eddyvandammeusa.com/2009/10/pecan-pie-corn-syrup-free/
Maple pecan pie: http://www.williams-sonoma.com/recipe/maple-pecan-pie.html?cm_src=oldlink
Butternut Squash Pie: http://southernfood.about.com/od/pierecipes/r/r71128d.htm
Pie in the sky,
Pie in the store I wouldn't buy,
Pie in my oven,
That's what I'll be lovin.