You had to know this was coming.
I made it through three whole Make Ahead Mondays without even so much as a mention of dessert. I’d say that’s pretty close to a record for me. With all those make ahead meals in your freezer, you need a make ahead dessert, right? RIGHT? Besides, this is still February, after all, and February is National Snack Food Month. After soft pretzels, what’s snackier than pretty little pies? Nothing, I tell you!!! Absolutely nothing!*
*If you could read the preceeding two sentences in the voice of the “Wheel of Fish” host, I’d be greatly obliged.
It’s little food, friends. I die. This is off the fun charts, cute charts, and convenience charts!
Pie off the convenience charts?
This is one of those occasions where front-loading the work -getting it all done ahead of time- really does make all the difference. It’s kind of like childbirth. You forget the pain. Well, okay. Bad example. I never did understand folks who say they forgot it. I remember it. It hurt a lot.
We were talking about pie which is a far more relaxing subject than breathing through contractions, which reminds me… who can do that? Not this girl.
The point is that you get all the work done on the pies, stick them in the freezer (a la Make Ahead Mondays) and then forget about it until you want a pie. Then ‘hey, Presto!’ you pull out the frozen pie, brush it with egg and sprinkle it with sugar, then bake it. Ta da! How do you like that? Nearly Instant Pie.
Don’t even think this is in the same category as those twenty-five cent thingies that get stashed in lunch boxes all over the country. These are unbelievably good. Crunchy sugar coating on a buttery, crumbly crust wrapped around real fruit filling is good enough all by itself, but if you serve it warm with a scoop of ice cream or freshly whipped cream on top, you’re heading into nirvana territory.
I start with a good, old-fashioned butter tart crust.
Please don’t panic at the homemade pie crust (I say this because homemade pie crust panics my mother, and being the good daughter that I am, I asked for homemade blueberry pie for nearly every birthday. I’m sorry, Mom.) This butter tart crust recipe I give you doesn’t require any special pie crust handling skills (it’s made in the food processor) and it’s nearly impossible to overwork. If the idea of making a pie crust still gives you the pip, feel free to substitute in your favourite purchased pie crust. I’ll be here for you when you’re ready to cross that bridge. In the meantime, make these pies and freeze them. Pie in the freezer is always a good thing. And hey, with a stash of this in the freezer you’ll be ready for all those last minute wild March 14th Pi/Pie Day celebrations you’re planning.
You are planning them, right?
I can’t be the only one.