I’ve spent some time this week thinking about the questions that will guide my inquiry. This video on How To Make The Perfect Pie is a great introduction to pie making, and points out some of the considerations I’d like to get some hands on experience with.
- What’s the best fat, butter, shortening, other?
- What technique produces the best pie crust?
- Can you make a decent gluten free pie crust?
- Apples – what varieties/method works best?
- Explore fruit pies beyond apples – cherry, strawberry rhubarb, etc? Are there regional specialties or variations, how do recipes differ from apple?
- Savoury pies – what’s a popular savoury pie tradition (England, New Zealand), how do you make it?
- What’s the pie landscape regionally and globally?
- What is the origin and history of pie?
