Now, you might say that baking isn’t for you, but let me tell you — baking pie is easy. All it takes is a good recipe, a little patience and the right equipment.
Let’s start with the good recipe part. I suggest “The Pie and Pastry Bible” by Rose Levy Beranbaum ($45). This is everything you need to know in very simple terms and the open faced fresh blueberry pie recipe on page 107 will have your mouth watering before you even reach for the flour.
My first recommendation for any budding pie maker is: Don’t skimp on the pan. Pans are one of the most important aspects to producing good pies. Check out the nine-inch Chantal deep dish pie plate ($17.99; individually-sized $9.99). The New York Times called this the “best pie pan.” This stoneware pie pan helps your pie crust bake more evenly — in other words, better. And let’s face it, the secret to a good pie is its crust. The deep sloping sides make it easy to serve, too.
You could also try a tart pan like Kaiser Backform’s nine-inch quiche/tart form ($12; individually-sized $4.99). These forms are great for savory pies too. Your tart will come out of the pan easily due to the removable bottom, and those fancy fluted edges, a la Julia Child, will impress your guests.
Pie crust is really best baked for five minutes before adding the filling. Pie weights are designed to hold down the crust so it doesn’t bubble or curl. They come in either ceramic or stainless steel, I recommend Mrs. Anderson’s ceramic pie weights ($5). Another helpful gadget is a “pie crust shield” to protect the edges of your pie crust and prevent uneven browning. Sheilds are available in aluminum (Mrs. Anderson’s, $5.99) or silicone (Sili Gourmet, $7.99). If you decide to get really fancy, the NordicWare lattice-top pie top cutter ($11.99) makes a beautiful decorative top pie crust.
Once your pie is baked and on the table, you need to serve it up, and serve it up right. Getting your pie out of the pan like a pro requires a proper serving utensil. There is none better than RSVP’s serrated, thin, flexible pie server ($5.99).
Now for the blueberry jam. You’ll thank me this winter when you reach into your cupboard and open a jar of summer — and it makes great inexpensive gifts too!
Start with jars. Bormioli Rocco canning jars are made of high quality, chip-resistant glass, are very durable, come in various sizes and are microwave and dishwasher safe. Another useful item is a canning rack to hold jars in your pot of hot water while allowing the hot water to circulate freely. The Norpro canning rack is perfect ($6.99). Getting the jars out of the rack without burning yourself requires a proper lifter. The Fox Run Jar Lifter ($3.99) allows you to grab a jar and lift it out of the boiling water. Last but not least is the Norpro Magic Wand ($1.99). This is a magnetized device that allows you to lift metal lids out of boiling water and maintain sterility.
All you need now are some freshly picked blueberries — this is the season, so visit your local farmers’ market or roadside stand.
Leslie Khorsandi is the buyer for LeRoux Kitchen, with stores in Portland, Portsmouth and Martha’s Vineyard. Her parents owned a restaurant for 35 years and she came away with the perfect combination of eating to live (from her mom) and living to eat (that would be dad).