WEEKWORD and PUT A LID ON IT

First order of business: Anne at frayedattheedge asked me to choose the new word for Weekword. My choice for this week is TRANSPORTATION. As I understand it, next Friday you post your interpretation of the word with drawings, photos, crafts, stories, poems, whatever. Let me know if you want to be part of the game by leaving a comment on this post.

Second order of business: I am no domestic goddess. I try to keep my family clean and fed and that‘s about it. However, I seem to have a pie baking gene inherited from my dad’s mom. Last year I posted Grandma Lucinda’s pie crust recipe and followed with instructions on my apple pie filling.

So this post is: how I put the top crust on a fruit pie (don’t get too excited here).

This is my blackberry-apple pie, which is just apple filling plus a can of Oregon blackberries (juice used to make filling). The bottom crust and filling are already in place. Next to the pie you see the top crust rolled out. To get to this point follow the instructions in Grandma's pie crust post (see link above).

You should be able to fold the top crust in half and then fold it in half again. This makes it easier to pick up.

Center the corner of the folded crust on the pie.

Unfold the crust.

Trim off the excess dough with a sharp knife.

Seal together the edges of the top and bottom crust. I’m using my thumb, but there are plenty of other ways to do it.

Use the knife to make some slits in the crust to let out steam during cooking.

I like to sprinkle on some cinnamon-sugar to make the crust crispy and sweet.

Bake the pie at 375 F for about forty-five minutes. Let cool and eat. Try not to get too much yummy stuff on your face like this guy did.

Remember, Weekword--TRANSPORTATION. Leave me a note in the comments so I can put you on the list.