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It’s as Sweet as Pie: Our 2nd year “Blogaversary”

TWO YEARS.

Who knew we’d still be –
…here?!
…blogging about food?
…enjoying this much more than when we started?

And who knew we would –
…get to meet so many great people online and in person?
…STILL BE HERE? Oh, I already asked that. *pinch*

Not us! We’ve just been taking it one day at a time. We have had our share of lulls, hiatuses, and blogging blocks, but we’re still here with renewed passion and interest in food blogging.

THANK YOU for being there!

A special Thank You goes our families and friends who supported us from the very beginning, and for reading and leaving comments when nobody else did. Those are truly what kept as going.

I would also like to give a shoutout to those who have been here since our first two months: Tea, Patricia, Katy, Hillary and Maxine and RowdyFood. Thank you!

The past two years have been as sweet as pie. :-)

Foolproof Pie Dough

Two more years in the food blogging world shouldn’t be too bad then, eh?

To celebrate our blogaversary, we are giving away $50 in ChefsCatalog.com** shopping money! It’s all yours to pick a gift for yourself or that special foodie in your life.

To enter:

  • Leave a comment on this post. (gives you 1 entry)
    This is not a requirement though: it would help us a lot if you let us know what you like about the site right now, what you’d like to see more (or less). We would love to get your feedback!
  • Subscribe to our brand spankin’ new Monthly Newsletter (gives you 2 entries)
    Be the first to know what’s going on at Gourmeted.com, which recipes will be featured for the month, and what nifty gadget we’re loving (and giving away exclusively to newsletter subscribers). We’ll be adding different features according to the month’s theme. We put a lot of work into our newsletter to make it worthy of a spot in your mailbox each month, and we highly encourage you to subscribe. This is our little pet project that we’ve been wanting to launch for almost a year now, and it’s finally here. It’s free, spam-free, and it’s 100% homemade. :-) If you’re already a subscriber, you automatically get 2 entries — ho, ho, ho!

Contest deadline is December 14, at 11:59PM PST time. Winner will be announced on December 15 to give ‘em enough time to shop. =) That’s it…good luck!

[**DISCLAIMER: THIS IS NOT A SPONSORED OR PAID ADVERTISEMENT. WE DID/WILL NOT RECEIVE ANY KIND OF REMUNERATION FOR CONDUCTING THIS CONTEST.]

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As I mentioned in our newsletter, I am going to share the Foolproof Flaky Pie Crust recipe that I’ve been using for months now. It’s pie-idiot-proof, as far as I’m concerned. Before I found this recipe, I’d cower in the corner at the mere mention of making pie. Not anymore. The pie at the beginning of this post was a mango pie I made last summer. This is a Dutch apple pie I made last spring:

Foolproof Pie Dough

Oooh lala!

Foolproof Pie Dough

FOOLPROOF FLAKY PIE CRUST RECIPE (adapted from Cook’s Illustrated) Download the PDF recipe for Foolproof Flaky Pie Crust

Ingredients for one 9-inch Double-Crust Pie or two 9-inch Single-Crust pies

  • 2 1/2 cups (or 12.5 ounces) unbleached all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons granulated sugar
  • 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
  • 1/2 cup solid vegetable shortening, chilled and cut into 4 pieces
  • 1/4 cup vodka, cold (no substitutes)
  • 1/4 cup water, cold
  • 1 teaspoon sugar (use for double crust pie)
  • egg white of 1 large egg, beaten

Preparation

There are 3 ways to combine the pie pastry ingredients: using a food processor, stand mixer with flat beater paddle attachment, or by hand using a dough blender/pastry cutter.

  1. Combine 1 1/2 cups flour, salt and sugar.Food processor: Use 2 one-second pulses.
    Stand mixer: Mix on low speed for  4 seconds.
    By hand: Whisk using a whisk or dough blender, in a medium bowl.
  2. Add butter and shortening and combine until homogenous, cottage cheese-like crumbs form. For all three methods, it’s important not to overwork the dough. Butter and shortening needs to be distributed in small pieces and everything should be covered in flour. Once you get that consistency, stop. Remember to scrape the sides of the bowl as you go.Food processor: Pulse for about 10 seconds.
    Stand-mixer: Mix on low to medium speed, for 10 to 15 seconds.
    By hand: Cut butter and shortening into the flour in short strokes.
  3. Add remaining cup of flour and combine until the mass of dough has been broken up.Food processor: Pulse 4 to 6 times.
    Stand mixer: Mix on medium to low twice, in 4-second intervals, scraping the sides of the bowl between mixing.
    By hand: Cut additional flour into the mixture, going around the bowl twice, while scraping the sides and bottom.
  4. Sprinkle cold water and cold vodka over the mixture. Fold dough to combine ingredients using a rubber spatula. Scrape the sides and bring to the middle until the dough becomes slightly tacky and sticks together. Remove from the bowl and transfer onto a non-stick pastry sheet, pie mat or parchment paper.
  5. Divide and shape the dough equally into two balls. Flatten each into a 4”-diameter disk. Wrap in plastic wrap and chill in the refrigerator for 45 minutes, and for up to 2 days.
  6. To bake: Adjust oven rack to the lowest position, and place a rimmed baking sheet on it. Preheat oven to 425°F.
  7. Remove dough from the refrigerator and place on a floured work surface. Roll dough into a 1/8”-thick 12”-inch diameter circle. Wrap the dough loosely around a rolling pin and transfer onto the center of a 9-inch pie plate. Leaving a 1-inch overhang around the plate, gently press dough where the side of the plate meets the bottom. Leave the overhang and return to the refrigerator to chill for another 30 minutes.For DOUBLE CRUST (top and bottom crust) pie: Roll the  other dough into a 12”-diameter 1/8”-thick disk between 2 sheets of parchment paper. Refrigerate as well. Make your filling while the crusts are being chilled.
  8. For SINGLE CRUST pie: Take dough from the fridge and trim the overhang using kitchen shears, leaving about 1/2 inch extending from the lip of the plate. Fold the overhang under itself. Edge of the fold should be level with the edge of the pie plate. Flute the edges or press the tines a fork against them. Refrigerate the dough in the plate for 15 minutes.Remove pie plate from the refrigerator and line with aluminum foil. Fill with pie weights or pennies, and bake on baking sheet for 15 minutes. Remove weights and foil, and bake for another 5 to 10 minutes until the crust is golden brown and crisp. Make your filling while the pie crust is baking, and pour into the crust once baked. Bake according to the instructions for your type of pie.
  9. For a DOUBLE CRUST (top and bottom crust) pie: Take the dough-plated pie plate and the dough between parchment out of the fridge. Place filling into the pie plate with dough. Peel the parchment from one side of the other dough and carefully place that side on top of the filling. Gently peel off the second parchment sheet. Trim the overhang of the two dough layers using kitchen shears, leaving ¾” from the edge of the plate. Fold the two ends of the dough underneath the lower dough and make sure the edge aligns with the rim of the plate. Flute edges using your thumb or forefingers, or press them with the tines of a fork.  Cut four 2”-long slits on top of the dough using a sharp paring knife, they should radiate from the center area, but not connected to each other. Brush the surface with the beaten egg white using a pastry brush and sprinkle white sugar on top of the dough curst. Bake on preheated baking sheet for 45 to 55 minutes until crust is dark golden brown. Cool on a wire rack for at least 1 ½ hours.

30 Responses to “It’s as Sweet as Pie: Our 2nd year “Blogaversary””

  1. Danielle says:

    Congratulations!! Two years is a mighty long time to be consistently committed to a blog and you’ve every right to be as pleased as pie ;) sorry to hear you’re not feeling 100%, rest up and feel better soon!
    .-= Danielle´s last blog ..Christmas Dinner Part Two: Crab Salad With Spicy Lemon Dressing =-.

  2. Elise says:

    Happy blogaversary! I love the random Filipino recipes that pop up from time to time. Thanks for keeping this going!

  3. Happy Blogaversary! Congratulations for two great years.
    .-= The Food Hunter´s last blog ..I’m Having an Affair… =-.

  4. Amy J in SC says:

    Congratulations!

    (Love the pie crust.)
    .-= Amy J in SC´s last blog ..Carrie‚Äôs Christmas Cookies =-.

  5. Lindsay says:

    Congratulations! Love Chefs Catalog. Just ordered from them last week! Great meeting you at the Foodbuzz Festival last month. Happy Holidays!
    .-= Lindsay´s last blog ..Currently Missing: Euro Christmas =-.

  6. Kristina says:

    First, congrats on 2 years with the blog! That’s what, 10 years in Blog Years? ;-)
    Second, what would I like to see more of? You! Just more recipes, more posting. Keep doing what you’ve been doing, it’s all good.
    Off to subscribe to the newsletter now…
    .-= Kristina´s last blog ..Chocolate Cake with Salted Caramel and Fleur de Sel Praline =-.

  7. Angie says:

    Congrats on the 2nd blogaversary! I’d definitely love to see more desserts, quick meals, and comfort foods :)

  8. I’m here for the first time, so can’t really talk about what I love about the site! But I sure can congratulate you on your blogoversary!!! It’s a great achievement!!

  9. I just subscribed for the newsletter too!

  10. Linda Powers says:

    Congratulations, good luck and remember great things come from small beginnings!
    .-= Linda Powers´s last blog ..Be Yourself =-.

  11. Shari says:

    Congratulations on your Blogaversary! May there be many more years ahead! Meanwhile, your pie looks heavenly! Happy holidays!

  12. katy says:

    Happy Blogaversary! (also — that is a hard word to spell!) I think about 90% of blogs don’t last six months, so that is a HUGE accomplishment. We are old-timers together!
    .-= katy´s last blog ..style: stella mccartney for gap kids =-.

  13. Jess says:

    Love your site! Happy anniversary!

  14. Tea says:

    Congratulations! I’m looking forward to more cooking and recipes in the new year :) Hope you guys have a great holiday!
    .-= Tea´s last blog ..Recipe: Spicy Fish Stew =-.

  15. Amy I. says:

    Congrats! What a huge milestone. I’m sure this isn’t too helpful, but I love everything about your site– the recipes you share, the photography, and your writing. Keep up the great work. Hugs!
    .-= Amy I.´s last blog ..CEiMB: Broccoli & Cheddar Potato Skins with Avocado Cream =-.

  16. Carmen C says:

    Congratulations on your 2-year anniversary! Love your blog! Keep up the good work. I especially like the pdf download option. And the pictures! They always get me salivating and inspired to try something new.

  17. Tessa says:

    Congratulations on the anniversary! Just discovered your site, love it. I will say though that I refuse to use shortening in any of my cooking, even if Christopher Kimball tells me too ;)
    .-= Tessa´s last blog ..Broccoli and Cheddar Potato Skins with Avocado Cream =-.

  18. Charlene says:

    Congratulations on your blogaversary! Honestly, this is my first time to your site, but I’ll be back!

  19. cecile says:

    I finally made a flaky pie crust three days ago but nonetheless I still cringe at pie crusts. I absolutely love that you have directions for making it with your hands. I stubbornly refuse to buy a food processor and I also enjoy the hands-on kneading. The pictures look gorgeous. Any pictures of the process during?

  20. megan says:

    Love the recipes, the pictures, and your style of writing! I also love ChefCatalog.com! Happy Blogaversary to you! :)
    BTW-My Secret Santa Package is going out tomorrow! WooHoo!!! It’s been fun putting it together, Thank you for organizing it for all of us! Happy Holiday!
    .-= megan´s last blog ..Chocolate Caramel Bars =-.

  21. megan says:

    I subscribed to your news letter. Cant wait to check it out!
    .-= megan´s last blog ..Chocolate Caramel Bars =-.

  22. maris says:

    Joy, I can’t believe you’ve only been blogging for two years! I haven’t been reading you the whole time (I’m an honest gal) but it feels like you’ve been around so much longer :)
    .-= maris´s last blog ..Worknight Dinner Recipe: Every Vegetable Chili (And a different kind of bean) =-.

  23. Trissa says:

    Congratulations! I only discovered your blog recently but truly love it. Especially when you showcase Filipino food.
    .-= Trissa´s last blog ..Quay‚Äôs Vanilla Mousse with Fresh Raspberries and The Ghost of Christmas Past =-.

  24. Sharon says:

    Happy 2nd Anniversary!! I love to follow and read food blogs, and your is on my list. Two things I really appreciate about your site–the variety (not just baking and not just “cooking” but a good mix, plus other good food-related tips and posts) and #2: I love the PDF files for printing your recipes!!

    Thanks for all the good work you do! There are a lot of us out here that enjoy your site very much.

    Merry Christmas!

  25. Sharon says:

    I just subscribed to your newsletter! Thanks!!

  26. Congrats on your two year anniversary! I am too late to the contest but wanted to stop by to say Hey!
    .-= Mardi@eatlivetravelwrite´s last blog ..Pasta with butternut squash and sage =-.

  27. Malcolm says:

    Happy second blogiversary…here’s to many more!
    .-= Malcolm´s last blog ..Happy Couples Are All Alike or There‚Äôs Nothing Funny About Anonymous Sex and Tuberculosis =-.

  28. Wendy says:

    congrats on the two year blogoversary! You rock!
    .-= Wendy´s last blog ..{twd} eruption cookies =-.

  29. Nate says:

    Congratulations on your blogaversary! Keep it up!
    .-= Nate´s last blog ..Chinese Almond Cookie Recipe =-.

  30. I have never seen vodka in a pastry before. Now I”m totally intrigued and ready to try. Love your site.

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