A Day Late pie day OC thread

[Anonymous No.20308599]

Hello bros
I am back again with another OC thread ready to give it my all
Let's have some fun!
Let's shitpost and chat!
Show me your FUCKING pies for pi day
(Even though it's a day late)
What kind of PIE am I making? Well you'll just have to wait and see!

Thread theme
>https://youtu.be/_wjSDqZfEPg?si=CjYV6IVB6pleqxG_

[Anonymous No.20308612]

comfy

[Anonymous No.20308615]

For the dough
>300-350g of flour. I use a mix of king arthur and bakers roses. Also I just eyeball it with spoons. I don't use a scale
>a dash of salt
>a dash of sugar
>a lil bit of baking soda and powder
>1 egg
>1 tbls of sour cream
>1 tbls of apple cider vinegar
>1 stick of butter. Straight from the fridge, cut into cubes

[Anonymous No.20308621]

>>20308612
Fpbp welcome fren

[Anonymous No.20308626]

First step is to dump your budder cubes in the flour and rub it together like so. You can add your sugar and salt here now, but hold off with the others
Rub them together until it looks kinda like this. You dont want the butter to melt, so stop when it feels warm. You want it to be more like rough sand than thin flour

[Anonymous No.20308632]

A dollop of smantina (sour cream(ambrosia(the food of the gods)))

[Anonymous No.20308635]

Save some of your ACV to activate your baking soda and powder

[Anonymous No.20308641]

EGG

[Anonymous No.20308646]

Kneeding it is a bit rough. There's almost no liquid so it takes a long time to come together

[Anonymous No.20308651]

You dont want to kneed too much because you don't want the butter to melt. You want it to stay cold as you can keep it

[Anonymous No.20308657]

Forgot this one earlier, this is what your flour should look like before you add the liquid stuff

[Anonymous No.20308660]

I added a little more sour cream because it wasn't holding tight enough
You can add 2 tbls of milk and it probably does a better job
It will be eaiser to work with if it's a little more wet, but I didnt feel like grabbing the milk out of the fridge

[Anonymous No.20308667]

Almost there

[Anonymous No.20308673]

It helps if you take it out of the bowl towars the end. All the little scraps, just grab them and fold them in

[Anonymous No.20308677]

Eventually it should come together like this
Took me about 7m of mucking about with it. It probably would have been eaiser if I used milk, but you have to be careful to not get it too wet

[Anonymous No.20308685]

It's fine if there's a few cracks in it, it doesn't need to be perfect like other doughs
Put in in a plastic bag or wrap on a plate and sh0be it in the fridge for about half an hour while you prepare the rest

[Anonymous No.20308692]

Keep in mind!
This pie crust can be used for many different types of pies, especially savory. I've made chicken pot pies with this exact type in the past and plan on making shepherds pies with it in the future. If you want to use this for sweet pies, like apple or cherry, go ahead! Simply add a couple more teaspoons of sugar to make it nice and sweet and replace apple cider vinegar with lemon juice extract if you want! (Later in the thread I'll post other pies I've made)

[Anonymous No.20308696]

Wanna guess what kinda pie I'm makin??

[Anonymous No.20308702]

Damn straight motherfucker
We're making SPINACH AND COTTAGE CHEESE PIE
This is two large bags of spinach (idr the gram amount desu) boiled for a few minutes, not too long, then drained and squeezed of excess water

[Anonymous No.20308705]

Beat up an egg in your bowl

[Anonymous No.20308713]

I'm using a full tub (I think about 400g) of cottage cheese, but I'm also adding some spoonfuls of ricotta. Personally I dont like pure cottage, so I always split it with ricotta. I ended up adding more of it anyways later on. I must have used about 600 total grams of cheese, idk

[Anonymous No.20308716]

Correct your phone's orientation before adding the spinach. Im also adding some dill. Not too much (and it was honestly probably too much judging by the taste when it was done)

[Anonymous No.20308717]

Mix this silly bitch around

[Anonymous No.20308726]

Next I'm gonna add a couple spoons of gris (semolina) i think it's some kind of cornmeal or something idk exactly what it is. You add it to absorb some of the wetness so that the dough doesnt get all soggy

[Anonymous No.20308730]

Another dollup of sour cream, then a tbls of veg oil. These two are optional, if you feel your composition is already too wet, you dont need to add it, but w/e

[Anonymous No.20308733]

Seasoned with black pepper and lemon pepper

[Anonymous No.20308737]

And salt!
Make sure to taste it after you mix it up just incase it needs more seasoning

[Anonymous No.20308742]

mimmixmix!!!

[Anonymous No.20308753]

To conclude this portion
>2 large bags of spinach, boiled (lets just assume it was about 500g)
>around 600g of cottage/riccotta cheese. You can probably use whatever ratio you want, this is mostly cottage. Probably 3-1 or so
>1 egg
>some dill
>black and lemon pepper and salt
>1-2 tbls of semolina (gris)(cornmeal??)
>1 tbls sour cream and veg oil (optional, feel free to use olive oil if you want!)

[Anonymous No.20308756]

We're ready for the last part!

[Anonymous No.20308760]

Dont forget to budder your pan!

[Anonymous No.20308767]

Cut off about 1/4 of the dough for the top

[Anonymous No.20308771]

Although that looks more like a third
Side view so you can see what good pie dough looks like

[Anonymous No.20308778]

Roll this bitch out

[Anonymous No.20308786]

I always have trouble getting it perfectly round. That's not a big deal, it honestly looks better when it's asymmetric anyways, imo (cope)

[Anonymous No.20308792]

Measure with your pie pan. Should be larger but not by much

[Anonymous No.20308794]

my girlfriend went out for her pie

[Anonymous No.20308797]

Pro strat incoming bros
(Make sure you've got flour underneath so you can easily do this)

[Anonymous No.20308802]

almost perfect

[Anonymous No.20308806]

If there's a bit that has too much dough, you can rip it off and patch an area that doesn't have enough
Don't make it perfectly even though!

[Anonymous No.20308812]

Press it in with your fat sausage fingers. You can sort of push it further up the sides like this, too

[Anonymous No.20308815]

Some more gris, just to make sure the bottom doesnt get soggy at all

[Anonymous No.20308817]

Roll out the top
Make it about the same size as the pan

[Anonymous No.20308820]

Cut some vents

[Anonymous No.20308827]

If you really want to, you can lattice the top. However I usually only do that on sweet pies. Sweet pies = lattice. Savory pies = vents. In my humble opinion

[Anonymous No.20308828]

>>20308794
your girlfriends pie came to me

[Anonymous No.20308833]

Same strat
Set it to the side while we fill the pie!

[Anonymous No.20308836]

>he bough? Doomp et.

[Anonymous No.20308837]

Are you the chicken puhpieposter yes?

[Anonymous No.20308841]

>>20308837
I'll never tell :3

[Anonymous No.20308845]

Slick as fuck bros

[Anonymous No.20308856]

Use a fork to kinda seal the ends together and give it a neat lil design at the same time

[Anonymous No.20308871]

Top it off with some sesame seeds.
I got lazy at the end and decided to not cover it with a beaten egg on top. It's fine if you dont, but it does end up looking much better if you do. It's hard to get it golden brown if you don't

[Anonymous No.20308877]

mmm, delicious you'll make a fine wife... someday

[Anonymous No.20308880]

And we're ready for the oven!
All of this took about 1h and change total of work, so it's a pretty fast thing to make, especially when you consider this can feed 3 people for 3 days when you eat it as a side dish (that's how long it lasts my family)

[Anonymous No.20308895]

In the oven she goes
>400 for about 10-15 minutes
>then, lower to about 350 for another 25+ minutes
I ended up raising it to 365 and leaving it some extra time on top of that. There's not really a chance to burn this type of pie unelss you're doing like 500 or something. Last time I posted, some anons said the crust look a bit undercooked, so I tried to correct that this time. It was in the oven for almost an hour

[Anonymous No.20308900]

This was at about 40m when I decided to leave it for longer. If I had used egg on top, it probably would have been golden brown by now

[Anonymous No.20308907]

Finished!
Spinach and cottage cheese pie for pi day!

[Anonymous No.20308911]

You should let it cool down for about an hour. You can cut into it hot, but it's best to let it rest until it's just warm!

[Anonymous No.20308915]

Look at that profile bros

[Anonymous No.20308923]

Absolutely yummy
In the end, the single problem was that I used a slight bit too much dill, so that taste was a tad strong. But other than that, it's super good!

[Anonymous No.20308935]

Well, I'm all out of pics and gifs to post! I hope you all enjoyed my thread! It felt like I was talking to myself the whole time tho, so please share your thoughts and your own pies and stuff from now on.
I've made several OC threads before, so you may recognize me, but my last couple did not have as much engagement as my earlier ones, so I don't know if people actually care too much about my autistic ramblings.
Anyway
SHOW ME YOUR PIES and HAPPY BELATED PI DAY

[Anonymous No.20309035]

>>20308935
>>20308621
thank you fren
i intend to relax and read your thread
the effort is always worth it, keeping this place alive

[Anonymous No.20309042]

>>20308877
But im a boy, anon

[Anonymous No.20309053]

>>20309035
As long as a single anon enjoys my threads I consider them a success (one anon even used a recipe I posted to make his own version once, that was very cool)
(But I won't lie, I would definitely be happy if I got more (You)s in these threads. I had a 'zah thread half a year ago that reached the bump limit, but none of my others got that far)
Still. It's fun to record stuff just for the sake of it anyways and I enjoy being in other anon's OC threads on here
This is probably one of the best boards on this shitty website

[Anonymous No.20309248]

>>20308935
it appears they took away the ability to see how many posters are in the thread, it happened a few days ago i noticed my thread had only post/img/page but the rest of my tabs were all 4...until i reloaded the page.

[Anonymous No.20309264]

>>20309248
Yeah i know that. It sucks, but even without it I was posting nonstop with almost no other anons saying anything
Place feels empty

[Anonymous No.20309267]

>>20309053
it was the seshami seeds on your chikkypuhpie and half-assed filling, anon, this one looks ok i guess but you still go for sashimi sneed fine whatever but you'd get more updoots if no sesame just my opinon i olove you still. always and forever - donna lewis

[Anonymous No.20309292]

>>20309267
Holy shit its donna tart
I love that one quote from you the one about books
I haven't read your book because I don't read woman authors (authorettes, as I call them (derogatory))

[Anonymous No.20309309]

>>20309292
Ok no I see you're confused I'm Donna Lewis I wrote the song I love you always forever but sometimes people get me confused with Donna tartar you should read the secret history it's pretty ok thank you for respond to me though and thank your for pretty GIFS that's what I always say anyways have a good ngiht Good luck thats what I walwys say

[Anonymous No.20309310]

>>20309053
you post to fast
you gotta chum the waters then slowly reel out your bait until you get a few hits and snag a troll to keep bumping your thread for you then you can post freely

[Anonymous No.20309327]

>>20309310
But I feel like it's disrespectful to edge anons on with slowposting. Of course I could post over the course of the whole day instead of doomping my content at the start, but it feels unfair. Maybe I'll try that next time
>>20309309
Have a good night anoen pls come back tomorrow and show me your pies
I will read the secret garden by donna
You should read till we have faces by JRR. lewis

[Anonymous No.20309380]

good thread, looks very yum and motivated me to face my fear of baking and finally use my oven

[Anonymous No.20309434]

>>20309380
DO IT ANON
DON'T LET YOUR DREAMS BE MEMES
Pie is especially easy as long as you have a good baking pan for it! But even then, you can make do with whatever you have!
Good luck and have fun!

[Anonymous No.20309465]

>>20309327
my threads don't get traction until i've already given up on them only to find it still up days later

[Anonymous No.20309496]

>>20309465
Gonna be honest
Not too happy that you (You)'d my post with that image anon

[Anonymous No.20309503]

>>20308599
Damn this is great.

[Anonymous No.20309542]

>>20309496
kek

[Anonymous No.20309886]

>>20309503
Thanks man
Here's a chimken pot pie I made a couple weeks ago

[Anonymous No.20310125]

>>20308935
Thanks anon. Actually inspirational.

[Anonymous No.20310151]

>>20308935
you'll notice that people don't say too much when you don't fuck up. people here want to be dramatic and argumentative. they don't want quality.

the pie looks good. I'd pay 20 dollars for it without a regret. dill me up senpai. I'd really like to learn how to make pies since pot pies are one of my favorite foods and I'd love to be able to make my own British pies.

basically the only cooking tool I don't own is a stand mixer because it's very confusing which model you should buy.

[Anonymous No.20310817]

>>20310151
Then what's even the point of threads if people dont talk to eachother?

[Anonymous No.20310886]

>>20308730
Can trade sneed for tallow?

[Anonymous No.20310908]

>>20310886
What's tallow, precious??

[Anonymous No.20311230]

>>20310908
beef fat

[Anonymous No.20311288]

We pie posting. Salted caramel apple pie for today.

[Anonymous No.20311302]

>>20308716
>Correct your phone's orientation
>actually switches back to portrait
Chubby retard.

[Anonymous No.20311452]

>>20309886
Waitwaitwait... were you the anon who posted the pot pie recipe a few days ago?
If so I am yule log anon. And im gonna try the pot pie recipe you gave cause it looks great.

[Anonymous No.20311644]

>>20311288
Kino aesthetic breh
Would moonch

[Anonymous No.20311649]

>>20311452
Yes I am that anon and that anon is me
Have fun! I've made that chimkenpopoie like 4 times in the past few months. It's one of my favorites

[Anonymous No.20311735]

>>20311649
Thank you!
Need to ask: you were using grits to absorb moisture for this pie. Do you have a way to keep apple pies from leaking too much moisture? I heat the apples to reduce their moisture, but my apple pie always ends up with a small puddle on the bottom

[Anonymous No.20312343]

>>20311735
Yeah I use grits to reduce the moisture. I honestly haven't made apple pie in a long time so I don't remember exactly what I did to help that. I think mine also had a bit of a soggy base. I think the trick is just to heat the apples on the stovetop until it turns into a "apple jam" kind of thing. You obviously want it to still be a little wet, and you still want the chunks in there, too, so I guess it's just about the timing on the stovetop. When you see that the "jam" is less watery and more solid, i guess. Also, I would wait until everything was cool before filling it. I don't remember if I did this or not, but you might be able to get away with putting a thin layer of brown sugar on the bottom before doomping the apple jam in, it MIGHT work the same way, but im not too sure
Here's an apple pie I made a while back. Next time I make one I'll be sure to note exactly how I did it
As you can see, mine does have a lil puddle, too

[Anonymous No.20312356]

Hi! It's Donna lewis here again! Have youever had a dream Made a pumpkin pie? I'd like to see a pumpkin pie. Sometime...eventually...xoxoDonna

[Anonymous No.20312463]

>>20312356
Donnah my beloved
I have not made poompkin pie in this format yet (and don't believe I ever will as I do not like poompkin
My mom likes it though so, we have made it in the past, but it looked different and had a different type of crust. I've also made it like this >pic rel. But that is not pie, it's more like a flakey roll pastry type thing and I don't even think it was poompkin that we used but sqoosh
Note that the pic is only with feta cheese, but it can be made with shredded poompkin or squoosh

[Anonymous No.20312476]

>>20308923
hmm yes looks good

[Anonymous No.20312478]

>>20308599
>>20308612
>>20308615
>>20308621
>>20308626
>>20308632
>>20308635
>>20308641
>>20308646
>>20308651
>>20308657
>>20308660
>>20308667
>>20308673
>>20308677
>>20308685
>>20308692
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>>20308705
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>>20308716
>>20308717
>>20308726
>>20308730
>>20308733
>>20308737
>>20308742
>>20308753
>>20308756
>>20308760
>>20308767
>>20308771
>>20308778
>>20308786
>>20308792
>>20308794
>>20308797
>>20308802
>>20308806
>>20308812
>>20308815
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>>20308828
>>20308833
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>>20308841
>>20308845
>>20308856
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>>20308895
>>20308900
>>20308907
>>20308911
>>20308915
>>20308923
>>20308935
>>20309035
>>20309042
>>20309053
>>20309248
>>20309264
>>20309267
>>20309292
>>20309309
>>20309310
>>20309327
>>20309380
>>20309434
>>20309465
>>20309496
>>20309503
>>20309542
>>20309886
>>20310125
>>20310151
>>20310817
>>20310886
>>20310908
>>20311230
>>20311288
>>20311302
>>20311452
>>20311644
>>20311649
>>20311735
>>20312343
>>20312356
>>20312463
>>20312476
nigger

[Anonymous No.20312526]

>>20312343
I appreciate it, I'll let it cool next time and see what happens
>>20312478
Double nigger

[Anonymous No.20312587]

>>20312478
only good post itt

[Anonymous No.20312650]

>>20312587
I'm OP and I agree

[Anonymous No.20312754]

>>20312650
how are you OP if i'm OP?

[Anonymous No.20312756]

>>20312754
I'm (You)

[Anonymous No.20312807]

>>20308632
This seems gross
>>20308907
This looks delicious
>>20312478
I kneel.

[Anonymous No.20312878]

>>20312756
oh shit

[Anonymous No.20312888]

>>20308915
nice pie

[Anonymous No.20312908]

>>20308915
Very handsome. I rarely make savory pies (and when I do it’s chicken pot) but your pie makes me want to do a ‘nach pie sometime.

[Anonymous No.20312928]

I recently started making pie crust for quiches. I follow Sally Baking Addiction recipe.

Any tips about keeping my dough together better? It usually cracks a little too much. I'm always nervous about overworking it or some shit.

I'm also godawful at fluting the edges. :(

[Anonymous No.20313052]

>>20312908
>chimken pot
My man

[Anonymous No.20314133]

Pie