Comments on: We're Gonna Need More Pie

By: Hermes Wallets sale

Hermes Wallets sale — Sun, 14 Aug 2011 01:11:04 +0000

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By: Dependable cooking

Dependable cooking — Wed, 31 Dec 2008 16:37:45 +0000

Dependable cooking

Great place for cast iron

By: barbara

barbara — Sat, 20 Dec 2008 15:43:52 +0000

Of course Pie is the answer! I’ve been trying to tell people that for years, and today I’ve stumbled among the adherents to my own personal philosophy. We shall overcome.

[As for lard/crisco question, I'm still trying to clear them from my crust recipe with varying degrees of success. This weaning process is a slow "getting to know dough" not made with l/c. No point in stressing over it. Just make a lard/crisco crust once in awhile to remember how the dough should feel. Then try another recipe without them. So far the best substitute is butter as mentioned in an earlier comment, but I must quibble and note that butter crust is tart crust, not pie crust]

By: Recessionomics: The Call For a Pie Based Economy « The Hedonistic Pleasureseeker

Sat, 20 Dec 2008 00:04:47 +0000

[...] original Pie Platform has been reintroduced by Sharon Astyk, and I am all for it. After all, who could possibly be [...]

By: sac

sac — Fri, 19 Dec 2008 16:58:36 +0000

I love this the first time and I love it now. Viva la (pie) revolution!

By: UrbanSurvival » Blog Archive » Coping: Pie Time

UrbanSurvival » Blog Archive » Coping: Pie Time — Fri, 19 Dec 2008 14:03:27 +0000

[...] great article on what “We’re gonna need more pie” from “Sharon Astyk’s Ruminations on an Ambiguous [...]

By: Sharon

Sharon — Fri, 19 Dec 2008 13:32:37 +0000

Shelley, Eric and I once bought a dried berry pie from an Amish lady. We were picnicking, and we had a piece. Our reaction – wow, this is the best crust I’ve ever tasted! We ate more. Woah, this is just head and shoulders above any crust I’ve ever made – I wonder if she’d tell us how to do it. So we drive back to the lovely Amish woman, tell her that I’ve been trying all my life to make a piecrust like hers, and will she help me. She’s very kind, and she agrees. Then the recipe starts…first, take lard….

Ooops. Not kosher. No wonder we’ve never had one that good .

Sharon

By: Pangolin

Pangolin — Fri, 19 Dec 2008 10:50:39 +0000

A bit over a year ago wheat decided it hated me or vice versa but I did not give up pie. Oh, no. Instead I noted that a cup of rice flour or 3/4 cup tapioca flour in a standard pumpkin pie recipe made it stand up. The completed custard poured into a hot, greased cast-iron pan makes a perfect crustless pie and the breakfast of cham-peons.

The secret to pie was that it came in sweet and savory. A Cornish pasty will fill you up, an empenada will spice you up and a pirogi will grease you up.

Dang, now I’m up with insomnia and I have to go to my kitchen and find some pie makings. I believe I have a large turkish squash that can be convinced to warm up my kitchen with the help of the oven timer. Wake up to turkey-turkish squash tamale pie. Oh yeah.

If you have a sister who wants to move to California I’m single……. and hungry.

By: Jenn

Jenn — Thu, 18 Dec 2008 23:36:26 +0000

As the descendent of a long line of pie eaters and pie lovers, I can absolutely, completely, one hundred per cent get behind this lifestyle. Long live pie!

By: Jill

Jill — Thu, 18 Dec 2008 20:50:17 +0000

I admit, the article motivated me. It made me want to get involved, be more active. And it made me a little hungry.