Becky from Chase, WI
Becky participated in 2018 Week 5: Pies, and attempted the Hand-Raised Pie Challenge. Let's see how they did!
How do you rate your baking performance?
Give your pie a name based on the ingredients and decoration.
Supper O Pie - Onion, Potato, Q, Radicchio, Scallion
Tell us about your proudest moment — or humble failure — in this week’s baking challenge.
I like finding recipes that call for ingredients I have on hand and need to use up. Not knowing how many pie shells the recipes I found make, or how thick the dough should be when I formed them on glass jars...the result was unbaked dough inside the pie. Too thick! But edible until the last bites. I added a slurry of Rosemary seasoned potato water, oil and vinegar dressing and flour through the vent in the top crust having forgotten to add it before the pie was sealed.
Describe how you added a Wisconsin twist to your creation.
The fresh Rosemary is growing in a pot on my porch. I used Bakers String Cheese from St Coud, WI. The egg that helped give my pies their shine and brown coloring was an organic, omega-3, brown egg from Milo's Poultry Farm in Bonduel, WI (several more o's).