The Perfect Pie Plan – Something To Fall Back On

Portland’s Best Pies

See that link above? The one that says, “Portland’s Best Pies”? That is the key to The Perfect Pie Plan! Any time I fail at creating a delicious pie I will go out and try a pie from one of the many amazing pie places here in Portland! That way I know that after all my hard work, one way or another, I will end up eating delicious pie 🙂 The fear of looking forwad to pie all week only to end up with some kind of goopy mess is too strong, I need some reasurance that there will be pie, and it will be wonderful. 

Then I’ll spend the rest of the week figuring out where I went wrong and how to solve the problem. Once the problem has been solved, I will give you an update so that you won’t be left with a frustrated that-pie-was-a-disaster feeling – and neither will I.

This Friday’s Pie Day: Lemon Meringue!

My last Lemon Meringue Pie (my only Lemon Meringue Pie) was attempted almost 4 years ago and was a runny mess. Fingers crossed things will work out this time.

I’m already getting my research on and I think I know what I did wrong: too much lemon! If I know me (and I think I do) then I probably wanted it to be extra tart and added extra lemon juice. Apparently this throws off the careful chemical balance necessary for the lemon part of the pie to set. If you (like me) want a more tart pie the advice I have read says to simply add less sugar, so simple! I’ll let you know how it goes!


PieDay #1 – Remain Calm (Chicken Pot Pie)

Today is my very first Friday Pie Day. Probably. I might have made a pie on a Friday before, and that’s really all this is: I’m going to make pies on Friday. Then I’m going to take pictures and blog about it.


Because Friday Pie day. It totally rhymes.

And I needed an excuse to make pie because my loving husband bought me a book called “How to Build a Better Pie” after I swore off pie making over Thanksgiving.

About 80% of the pies I’ve ever made have failed: the lemon doesn’t set in the lemon meringue pie, the egg scrabbles in the pecan pie, the apples are leather in the apple pie, the peaches are liquid in the peach pie, and the crust is mushy in the middle of the pumpkin pie.

I’m not even going to talk about crusts right now. I’m just not ready.

I have developed a full blown case of pie-anxiety. I start stressing out about them a week before I even start thinking about making them just because I know I’m going to have to start thinking about it soon and when I do I’ll have a nervous break down.

Here is a picture of the pecan pie that sent me over the edge:


That was our Thanksgiving Pie folks. For the record, my husband ate every bite and claimed to “love it”.

He’s a good man.

And he loves pie.

So I’m at it again but this time it won’t be for stressful this-is-the-one-time-I-make-pie-all-year-it-better-be-perfect situations. It will just be Friday.

And today is the first one.  I’ll let you know how it goes.