A collection of pie charts depicting the ingredients in thirteen delectable pies. Data meets design meets delicious.
I think TKTC needs this somewhere in her home.
GPOY: Pie Maker Edition
Yesterday for Christmas (Eve) dinner with all my family, I went a little crazy and was like, BAKE ALL THE THINGS! Made two pies and a TON of cookies. I imagine Jessi would be proud. :)
Things I learned today whilst baking:
1. I have no sense of measurement or proportions. - I literally had to get out a ruler to see how long 1/4” was. I had to dig through my cabinet to make sure the first few cookies I rolled out were teaspoon-sized. Half a cup? Couldn’t even eyeball it if I tried.
2. 3 Teaspoons = 1 Tablespoon. - I had no idea.
3. I have very warm hands, which is not conducive to making pie crust. - I was dunking my hands into a lot of ice water in an attempt to keep them cold.
4. I don’t know how to make pies look pretty. - Seriously. I’ll post a picture, but it really is the ugliest pie to have ever… pied. Hopefully it’s delicious. I can always work on aesthetics later.
5. Refrigerating cookie dough for at least 24 hours before baking really makes a difference. - There was a NY Times article about this a few years ago, and while I was pretty apprehensive, it really does make a difference! I just used the recipe on the back of the bag of Trader Joe’s semisweet chips, but it tasted pretty fantastic. The change in depth of flavor was remarkable, and they baked a lot more evenly than I’ve experienced previously with non-refrigerated dough.
6. Baking is a lot less scary than I always thought it was! - My most important lesson of the day. I have been notoriously fearful of baking my entire life, but really, it’s not that scary! Yes, it’s a little stressful, especially for a first timer, but luckily with some helpful tips & encouragement (Thanks Sara & Jessi!), I made it through in one piece.
