Easy as pie . . .
One of those old wive's tales elusive in reality. The tough truth is pie crust - the light, flaky, melt-in-your mouth kind is a challenge to produce.If you measure accurately, you create a coarsely crumbed mixture awaiting liquid. Liquid a little at a time. Guesswork results in a crumbly pastry, a soggy pastry or a mixture perfectly suited to rolling out.
And maybe you'll roll it to the right size the first time. And maybe it won't stick to the board.
Homemade pies of all flavors, but especially apple, are national favorites.
"Beloved, but never baked!" says Susan G. Purdy, author of "Easy As Pie.""Home pies of all flavors are on their way to becoming a lost art, and for a pleasure that is so close to our hearts (and stomachs), this takes on the proportions of a national disaster."
The November Recipe Exchange to the rescue.
Submit your favorite pie recipes - desserts or main dishes that use an alternate, other than pastry, crust.
Forget about the right proportions of liquid to flour mixture, about rolling a circle that's removable from the rolling surface. Select recipes with crumb crusts, cookie dough crusts, meat or pasta crusts.
Escape from the often troublesome task of producing the perfect pastry and concentrate on the fascinating filling of a alternative crust.
Rules for submitting recipes are as follows:
1. Submit only one recipe per sheet of paper (but all can be mailed in one envelope). Include name and address on each recipe. Mail to Recipe Exchange, Deseret News, P.O. Box 1257, Salt Lake City, UT 84110.
2. No more than three recipes will be accepted from any one person.
3. Recipes must be postmarked by Friday, Oct. 12.
4. If identical recipes are received, the recipe with the earliest postmark will be selected for testing.
5. Recipes will be tested by a panel of home economists, with the best recipes printed in the Deseret News food section the first Tuesday in November. Readers whose recipes are selected will receive $5.