Can’t find my memory card, so you get an iPhone photo, LUCKY YOU!
I’m a big fan of Sorted Food. These guys are cute, funny, British, and they cook amazing, delicious food with recipes that are easy to follow at home. Seriously, what is not to like? I’ve made some of their other stuff in the past, but never written about it before. Today I did my own twist on their Peanut Butter Crisp cookies. Per usual I substituted and changed the recipe a bit.
A biophysicist shares some of her insights on the science of an apple pie and explains how the home baker can apply them in the kitchen.
I like to feel like I’m working magic when I make a pie, but if magic isn’t your bag try science on for size! This helpful article in the New York Times is well worth perusing. I always had a hard time defending the use of explicitly cold butter in pie crust, but now I can do it with SCIENCE!
Looking back over posts from the past I’ve come to conclude a few things: 1) I’m not entirely insane as I once was (something I’m proud of) and 2) I’ve been so focused on challenging myself with strange and eccentric pies that I’ve neglected the challenge of baking more basic, traditional fare. The honey and whiskey soaked blackberry pie got me thinking; just because something is simple doesn’t mean it can’t be elegant in its own right.
I’ve heard it called berry medley pie before, but I like the idea that “triple berry” or “three berry” tells you exactly what it is. There are three berries here and a simple, wholesome logic tells you that the holy trinity of berries must be your standard blue, black, and rasp. Sure, “three berry” could include any number of other berries: goose, elder, mull, cran, straw. Hell, avocados are berries, apparently. But strawberries have their own echelon in pie baking and the farther you range out into obscure berries the more niche the pie becomes.
So, in the spirit of simplicity, blackberries, blueberries, and raspberries are going to be our triumvirate. Recipe after the jump.
Fans of Pushing Daisies will recognize this pie! I’m rewatching the series for just about the millionth time and every time I do I wonder: is pear pie with Gruyere cheese baked into the crust actually good? Or did Bryan Fuller just want to make clever cheese rhymes with his fictional pies? This time around it was just too much for me to take, I had to know for sure.
I recently downloaded the Epicurious app for my iPhone (which is awesome by the way! Organized, interesting, and you never need to worry about forgetting your shopping list!) and while I was flicking through it I stumbled on this recipe. I had a whole bulb of fennel and some chicken stock left over from making chicken pot pie so I thought I’d give it a try!
The only changes I made to the recipe were that I did not use fennel seeds in addition to the whole fennel, and I didn’t include the fronds in the tomato relish (I accidentally threw them away, my bad).
The soup was light, healthy, and super (or should I say SOUPer) easy to make. I also paired it with a few slices of toast with goat cheese spread lightly on top.
Per usual I’m going to withhold the actual recipe for this pieminister pie because I still occasionally get a squeamish about copyright. But I modified a lot of the ingredients (mostly because the specificity of the ingredients hinges on a lot of ingredients that or more prevalent in Britain), so I’m including the list of what I put into this pie:
Nothing quite like an Arizona sunset reflected in the smooth, pristine surface of a lemon curd tart.
This is actually a rebake of a pie/tart I made my freshman year of college when this blog was in its infancy. When I made the switch over from blogger to tumblr it didn’t make the switch. I can’t remember why now.
I’m currently visiting my grandparents in Arizona where lemons are in season in a big way. One of their neighbors brought over a whole bag of lemons from her lemon tree! And since I’ve been looking for an excuse to show off my baking skills to my grandma (who is an amazing cook), I thought I’d take another crack at this pie. It was a bit like playing telephone since I was following the directions from my own blog and I made some changes the first time (I really hope I’ve gotten better at writing out my recipes, that was a bitch to slog through).
Happy Day After Pi Day everyone! I hope you all celebrated by getting appropriately pie-faced.
After I made the earl grey tart a while back I started thinking of other teas I’d really like to taste in a chocolate ganache filling since I’m absolutely addicted to tea. Chai lattes are my cold day jam and since March in NYC can’t decide whether it wants to be a lion or a lamb (inadvertent rhyme!) I thought I’d hit that flavor up for a pie. For Pi Day sharing and convenience (and because I knew you only want a shallow little bit of ganache in the middle anyway) I made them into cup pies.
I want to take a minute to talk about healthy eating. Lately I’ve been doing a lot of yoga and I just want to get into the spirit of that practice with today’s post. I know I post a lot of desserts and a lot of my recipes feature a lot of cheese and butter and potatoes, but I want everyone to know that I can be zen and hip, too.
This week was a bit rough. I won’t bore you with the details of my personal life, but I think everyone has those weeks where you just don’t want to leave the house to go and get that much needed comfort food, baked good fix. It turned out to be perfect since I’ve been meaning to make this recipe for microwavable cookies in a mug for a while.
Normally I’m exceedingly well stocked in the baking department, but when you don’t have what you need and don’t want to leave the house for the right ingredients in the midst of baking, you’ll substitute where you can.
You don’t need pastry flour or any fancy ratio of multiple flours, just your all-purpose shit will get the job done.
I like salted butter on my toast and I don’t have the cash moneys to buy all the kinds of butter, so I buy salted and then when I bake I just don’t add whatever tiny amount of salt they list.
When we were 90% finished with these I realized that my vanilla extract had been lost in the move to my new apartment. So, with all of the other ingredients assembled I had to come up with a solution that didn’t involve leaving the house. Honey. We substituted a dash of honey for the vanilla and M&Ms from the building’s vending machine instead of chocolate chips. The result was a little bit blander than the chocolate chip cookie we’d hoped for, but it was still really good.
I’ll probably leave the house today (probably) and pick up some other ingredients so the next time I make these I can (maybe) do them right.
I made crispy tofu. It needs more work before I can present you with a recipe though. Just so you know I haven’t been idle.
I’ve gotten into this bad habit of buying boxes of pasta and jars of marinara sauce and then I don’t cook for myself, not really. So I’m not buying box pasta for myself anymore, I’m going to challenge myself to cook more diversely and to more actively. I think it’s going to benefit me as a foodie and a blogger. And if I do buy pasta I’m going to buy it in fresh little bundles from the farmers market OR maybe I’ll make it myself!
If you’re like me, getting ambitious in the kitchen can be a dangerous endeavor. One minute you’re all like, “I’ma make a flat piece of crust and layer pears on it, the next you’re like, “Wow, the butter in the crust melted rather than baked and now I have a square of flour swimming in molten butter.”
Accidents happen, is my point.
I used to be really big on the idea that I didn’t want to cut corners; no store bought crust, no canned filling, pumpkin pie is always hard for me because my inclination is to carve and boil a whole pumpkin rather than use the canned stuff. But when those aforementioned accidents occur, it’s nice to have a quick and easy back up plan.
Phyllo dough is where I’m going with this. It’s crisp, it’s light, it’s layered, you can keep it in your fridge for a super long time as a plan B; we love it. So when I royally screwed my initial flat crust idea, I decided to wrap my pears in phyllo.
What you’ll need for this quick-fix, emergency dessert:
Big surprise. I’m back at school and I WISH I could bring my sewing machine with me and continue working on my quilt, but I think part three of my stupid bitches quilting series will have to come later.
I don't frown on your use of machine. W/ 7 kids, have I ever, in 30yrs, had time to hand sew or quilt a quilt? Never. But do yourself a BIG favor & acquire an Olfa rotary cutting mat (get a big one), rotary cutter (Joann's has a dark blue 2" one that's ambidextrous), & Olfa 5" cutting ruler. Other brands are more slippery & dangerous. Save your pennies, they're not cheap, but Incredible cutting speed. There are TONS of speed-piecing tutorials online too. Good luck @ your new insanity er hobby...
Thank you so much for the advice! Seriously, I’m flyin’ blind here so it’s really nice to get support and tutelage from people who actually know what they’re doing. Like a lighthouse in a storm, to mix metaphors. Ah, the miracle of the internet.
I’ve basically been sitting on these crappy iPhone pics for the past three days. After becoming a basement-dwelling quilt gremlin Sunday through Tuesday, I decided I needed to take a break and reacquaint myself with the sun Wednesday through Friday. Seriously, those first three days I basically sat in the basement from 10 am until 10 pm with very few breaks. SEE! You were thinking, “I dunno, ‘gremlin’ seems a little strong,” but you were not expecting 12+ hours of quilting per day.
I was wondering, are the recipes here your own creations, or do you find recipes to try out, or maybe a mix of both?
A mix of both! If I find the recipe elsewhere I’ll usually say where and if it’s from another blog or website I usually link to it in my post as well. I’m an English major, we’re all bibliographies and properly attributed quotes and stuff, so I’m all about giving credit where credit is due.
Of course, I also fiddle with a lot of the recipes I get from other places on the fly while I’m cooking, especially if they aren’t working for me the way they’re written. In that case I’ll usually link to the original recipe and then post my own adaptation, or post my own and mention how I’ve changed it from the original and why. Another benefit of being a word nerd is that you get away with being massively verbose.
I am the stupid bitch in question. It’s the perk of trying new things.
When I decided to diversify this blog and expand it’s focus from just pie to other culinary endeavors I mentioned that I had recently acquired a sewing machine and perhaps I would also blog about my forays into the world of sewing. Well, since I have been/will continue to be on the world’s most ridiculously long winter break, I’ve had a chance to use it some more and I’ve started a quilt.
I’ve been at it for about two days and have very little to show for it. First I started a pattern that was a bit too hard for me, and “started a pattern” I mean I looked at some pictures, tried some stuff out, and after mangling the first patch I switched to doing plain old squares. I quilt the way I cook: I make it up as I go. It’s worked for me in everything else in life, why not quilting? (“Because geometry!” you say? Well geometry and I have never been friends, but I know how to work a square, thank you very much… she said in a fit of indignation that would inevitably come back later to haunt her in ways she had yet to understand. ANYWAY…)
I got the recipe for this tart from a blog called The Jewels of New York, which, in searching google for the recipe again, lead me to an escort website. So, you know, if you live in the New York area and are looking for a certain kind of good time, there’s that.
The original recipe is for tartlets, but we didn’t have a tart pan and, consequently, made a very thick, pie-sized version. C’est la vie, you do what you can. This recipe actually worked out really well, I only made two subtle changes! Well, in addition to making it into a pie. Whatever.
I wanted to bake something for the release of The Hobbit: and Unexpected Journey, but the release date coincided with what was probably the most hectic week of my life. So here it is, super late in the game, way behind all the other Hobbit posts. Sue me.
This was sort of a haphazard recipe of my own design; everything in it was designed to reflect a certain hobbity sensibility. (Might as well just say “English” sensibility. DID YOU KNOW, The Lord of the Rings is basically just an alternate history of England? Yup, hobbits are basically just the embodiment of ideal Englishness. The more you know.)
We decided to go vegetarian on this pie as well, so here’s what went into the pan to saute pre-baking:
Welcome to the handful of new followers who joined up after my short post on my first-hand Lee Pace encounter. I feel that in the spirit of full disclosure I should, perhaps, point out that post was an anomaly. I don’t generally stalk Lee Pace, generally I kind of throw quasi-edible things together in the oven and we see what comes out. If you’re cool with that, please, stick around, I’m more than pleased you’re here.
Now, onto business.
Normally I do a Christmas post, this year I was planning on making these puppies:
It’s called trdelnik, it’s a roasted dough that I had when I was in Prague. It’s kind of a tourist trap, but it’s also a festive, seasonal treat. They make dough, roll it in nuts, and then roast it on these rotisserie conveyor belts before rolling it in sugar and cinnamon. I found a recipe for it and I was like, “this will be such a cool, unusual, appropriately seasonal ethnic thing to do for mah blerg!”
The recipe I found (which claimed trdelnik can be made on rolling pins over a grill or stove) was irredeemable.
So these are the cookies that my nanny used to make for me when I was a kid. Now I’m an “adult” and she sends them to me in shoe boxes with endearments written on the inside of the lid so when I open them I feel like maybe life doesn’t totally suck.
I wanted to do the same for a friend of mine living in North Carolina this semester, so I asked my nanny, Debbie, for the recipe. Initially I was really afraid that in getting the recipe from her it would be like that Chinese proverb, I’d have learned how to fish and wouldn’t need her to give me fish anymore.
Luckily I still manage to screw these up every single time I make them. I was waiting to post to see if I could get them perfect but no such luck.
Debbie got the recipe from a recipe card wrapped around some butter-flavored Crisco, so they’re DEFINITELY not healthy, but they taste AWESOME.
So I went to see Lee Pace in a play called Golden Age today. It was about the composer Vincenzo Bellini and it was really, really moving. Afterwards they had a question and answer session and I plucked up the courage to ask him about getting into character for the show. He. Was. So. NICE. And funny! He gave an extremely thoughtful answer and kept eye contact with me pretty much the entire time.
I was really afraid that meeting him would ruin years and years of naive adoration. His character from Pushing Daisies, Ned the pie maker is the reason, I bake pie. It’s why I started this blog! And you know what they say; you should never meet your heroes. Plus, I was especially afraid that I would make a fool of myself.
But it went swimmingly! And having Lee Pace look into your eyes is like having someone pour warm milk chocolate down your spine and into your soul.
Saw this and I couldn’t resist a little fun in the style of What Should We Call Me.
Confession time. So I took an apple blackberry pie to a party last night (I did not save the recipe because I made it up and was trying to do fancy things with the crust and it was just a trial) and it just reminded of how much of a pie pusher I am. Every time someone is like, “ooh, is that pie?” I’m like, “YES, EAT IT AND TELL ME WHAT YOU THINK BECAUSE I’M PRETTY SURE IT SUCKS.” For the most part it is actually because I’m genuinely afraid that I’m going to give someone food poisoning, sometimes I also like to fish for compliments though.
(It got dark before I could take a pretty picture, so you get the shitty apartment lighting this week.)
I don’t mean to brag or nothin’, but Ohio was kind of huge deal in the election. I like it when Ohio is a big deal because it makes me feel special and people stop talking about it like it’s the butthole of the U.S. My friends in New York like to tease me about being from Ohio because they know that my - okay let’s call it redneck pride - my redneck pride flares up in the face of cosmopolitan elitism.
Granted, Ohio is definitely does not make the list of “most glamorous places to live” by a long shot, but between our swing state status, our position sittin’ pretty for the end of the world (did I mention the crazy apocalyptic shit New York went through during hurricane Sandy?), and Cincinnati chili things aren’t so bad.
A lot of people have a specific kind of chili they use for Cincinnati chili (it’s basically just spicy meat sauce), but I just make my regular chili con carne and put it over some choo choo wheels! So I guess this is Special Pie Ho Ciny Chili.
I had a bad day today. I had the worst kind of bad day, which is the kind of bad day that starts good to psych you out and then get’s bad. That way you spend the day getting beaten down and, rather than just lying there and taking it like you would have if the day started out bad, you keep trying to get out of what you presume is some sort of fluke rut and back into the good day you were supposed to be having.
Unfortunately there comes a time when you have to say “fuck it,” go home, and eat your body weight in Skittles and comfort food. Don’t judge me, you’ve been there too.
(I didn’t actually eat my mac and cheese with basil, I just thought, “I should at least make it look like I put some effort into plating this.”)
In my last post I said that when I’m overwhelmed with gratitude I bake. Well, when I’m overwhelmed with frustration and sadness I bake, too. Neil Gaiman says that you should use your pain to “make good art,” I wonder if he’d consider mac and cheese art? I say… yes.
Clinton St. Baking Company's Sunshine Yogurt Muffins
(Halloween muffin cups and spider twinkly lights!)
College is rough, living in the city is rough, going to college in a city can sometimes feel like banging your head repeatedly against a brick wall. But everyone once in a while there’s someone who picks you up and dusts you off and it’s important to recognize them.
Shanna Williams is the queen of damage control in the English department at NYU. technically her title is “undergraduate administrative aide,” but I prefer to think of her as the departments official miracle worker. She’s the first person I email in a major-related crisis and she recently helped me petition to have all my academics from London count towards my degree requirements. Without that, next semester would have been a photo finish for me.
When feel overwhelmed with gratitude, I bake.
The Clinton St. Baking Company is a bakery and restaurant down off E. Houston and it’s always super busy. Everything there is delicious, but the muffins are outstanding. I left my copy of their cookbook at home, but you can find the recipe for these muffins here.
(Do you like my hand-painted flower mug and my Costa Rica teaspoon? It’s because I’m eclectic and quirky and stuff.)
You may have seen my blog from my semester abroad in London, if you did you know that I’m a total anglophile. Before I went to London I was already a tea drinker, but I think if I’d stayed in England much longer they’d have had to fit me for an iv like the rest of the country.
I love a good tea, a proper tea I mean. Scones with butter and jam (and clotted cream if you can get it), well brewed tea; perfect. Tea as a meal is like “snack time” but less frenetic. More distinguished. My biggest disappointment in coming home to America was/is two fold. 1) American coffee shops do not know how to brew tea properly. we drink some weak-ass dishwater over here. 2) Places that manage to brew an acceptable pot of tea very rarely overlap with the places that make decent scones.
Sometimes if you want something done right, you have to do it yourself.
A while back this blog post popped up in my tumblr feed and I knew I had to make these scones at some point, my only regret is that I didn’t do it sooner.
So I’ve decided to feature my cheese(s) of the week from now on. Because this is now a general food blog and why not? On the left we’ve got midnight moon goat and drunken goat on the right. I think I find cheeses in dark wax strangely alluring; they’re like the bad boys of the dairy isle. The midnight moon goat tastes a bit like a softer, goatier Parmesan and the drunken goat is a subtle, tangy, less crumbly goat. I bought both at Whole Foods.
My first non-pie post is going to be on the pierogi! …Which, coincidentally, has the word PIE in it! YAY FOR SILLY COINCIDENCE PUNS!
For those of you who don’t know pierogies are a kind of eastern European dumpling; like Polish ravioli. Veselka (the infamous Ukrainian diner on the corner of 2nd ave and 9th st in New York) is the place to go for a pierogi fix twenty-four hours a day, seven days a week. Trust me when I say if you don’t like pierogies you’ve probably never had a proper one. They used to serve them at my elementary school slathered in butter and undercooked onions. I’ve also made a few really horrible batches myself. Turns out the key to a good pierogi (like all dumplings) is in a quality wrapper.
Lemme level with you: I feel like I’m too busy to bake enough pie (and, frankly, I can’t eat it all either) to make this blog as good as I want it to be on pie alone.
So I think I’m going to branch out. This is still going to be the place that I post original content and I’m going to keep it culinary for the most part but I might do a few crafty posts as they come along. I’ve taken up sewing because I’m on a fast track to becoming the completely stereotypical, Ohioan housewife. Currently my sewing machine is a few hundred miles away and I’m horrendous at it, but, then again, I was horrendous at pie baking when I started that too.
This blog will always celebrate pie, but I like the idea of a new challenge, don’t you?
FINALLY RIGHT? God, it’s only three weeks later than I promised. It got to the point where every time I would think about pie I would think about this blog and then think about how neglected it is and then I’d feel guilty. NO ONE SHOULD FEEL GUILTY THINKING ABOUT PIE.
I made mini apple turnovers for one of my classes because I’m that girl; I’m the kiss ass. Not just teachers, I kiss all the asses… is a thing I’d never thought I’d say.
Apple pie is super easy and I’ve done a post about it before but I think it’s time for an update. Really it just matters a) how you season the apples and b) how you make the crust.
Yes, yes internet and Dean Winchester you are right. I’ve only made two pies in the last five weeks. I’m the worst Pie Ho ever. I promise a NEW pie this week (WITH RECIPE)! Going back to school next week, I hope I’ll be able to make pie on a regular basis once I get back. A life lacking in pie is a sad life indeed. This blog is so freakin’ neglected but I’m not sure how I can show it more love; I want to keep most of the content original but I also want to be, like, a super pie presence. Any ideas floating out there in the ether? This is a depressing post. Good thing Jensen Ackles and his face are here.
After spending a semester in London to say that I’m pumped for the Olympics would be an understatement. I spent this afternoon preparing the Pieministers’ Moo Pie (which is basically a steak and ale pie) to eat during the opening ceremony!
I used Guinness stout, (which is Irish and not British, but whatever) for the ale, a stew-worthy beef, two fat carrots, and some shallots. Mixed in, of course, is a variety of herbs and sauces that the Pieministers seem to pull from the air like magic.
The Guinness made it a bit bitter and I think I over cooked it a bit, but all in all it was another delicious pie from the Pieminster cook book.
London treated me so well this year and it was truly a pleasure to visit in this Olympic year!
I made this pie for a vegetarian friend of mine. The ingredients are as follows:
Half a large eggplant
Half a yellow onion
Fifteen-ish Austrian crescent fingerling potatoes (though any yellow-ish fingerlings will probably do)
1/2 cup whole milk
Parmesan and Feta cheeses to taste (the more the better in my opinion)
Puff pastry (store bought will work) and sesame seeds to top it
Originally we were also going to put spinach and leeks in as well but I forgot and the pie was fine without them. Maybe next time!
Melt some butter in a large frying pan and saute chopped onion until they’re all brown and delicious. Throw in thin rounds of fingerling potato an saute until slightly opaque. Salt half rounds of eggplant to keep them from wilting too much, add eggplant and whole milk to pan, and then cook until slightly gray and opaque and whole milk has boiled down a bit. Scoop the stew-like mixture into a glass pan and sprinkle the cheeses and bits of basil on top. Layer puff pastry over all and sprinkling sesame seeds as desired. Bake until puff pastry is brown and then serve!
Been trying to post every Monday but there was this thing I had to do yesterday and then I was busy… doing another thing and… I got lazy, okay?
Anyway, this was my first attempt at devising my own meat pie recipe. I’m super critical of my pies, but luckily I made this for/with the help of three of my guy friends. Boys between the age of thirteen and twenty-five are like disposals, you step on their foot and their mouth opens up so you can just scrap the food off the plate and into them. It’s why I really like cooking with the boys: even if the crust falls apart and the pie becomes a glorified casserole they’ll probably still like it ‘cause they’ll definitely still eat it. Plus I get to boss them around a bit, which is fun.
Another Pieminister pie for y’all. I promise to get back to my own pie devices soon, though if you’re anything like me you say you care about the recipes when you favorite the post, but you really just want to look at the food porn pics. Don’t deny it.
The ‘swirl’ part of this pie comes from strawberry liqueur that you cut into the custard and mascarpone filling, but I’m lazy and cheap and so I forewent the boozey bit and just layered the strawberries on top. The crust is just my regular sweet crust (recipe here). Basically, this pie would have been extraordinarily easy if not for the fact that I had to make the custard from scratch. In England you can just go out to the shop and buy custard in a tub, but not so in America. It wasn’t hard, but I still managed to screw it up just enough that the final result was slightly lumpy. Not enough to be off putting, just enough to be questionable.
And, low and behold, we’re all caught up! This is the first new pie on the Open Your Pie Hole tumblr! Hip hip hurrah! And the crowd goes wild!
As you may or may not know I spent this past semester studying in London, where I discovered that any ideas we have about American pie elitism (nothing as American as mom’s apple pie or whatever) should be stabbed in the face with a fork. True, we Americans have taken the sweet pie to some strange places, but the British are king (or queen, she’s awesome, love her, happy Diamond Jubilee!) when it comes to meat pies. Almost every Saturday I would go down to Borough Market on the south bank and buy two of the Pieministers’ award winning pies, solving the issue of where my next two dinners would be coming from. I got so addicted to their pies that the thought of not being able to have them on a weekly basis gave me the shakes. So I purchased their cookbook without question.
Hey Hos, bet you weren’t expecting this! I just rediscovered some pictures of a pie I made in December before I left for London. It’s another one from Martha Stewart’s pie book. This one is the chess tart. Basically it’s like a pecan pie without the pecans or crack pie.
A few words of warning. You should probably half the filling measurements since a) it makes too much and b) it’s actually better with a thinner layer of filling; chewier. Also, powdered sugar on this bad boy, trust me, we were out or I’d have done it. It’s got a very buttery flavor so if you really want it to be sweet your gunna have to work for it. (Sounds like me on a bitchy day.)
Seems like a shame to let the pics go to waste so I thought I’d post them. I took them with my fancy new Canon Rebel, so you can look forward to some seriously quality pics in the future. For now I’m going to continue my travel blog over at theroadrising.tumblr.com. If you find me remotely entertaining (maybe even a little intellectually sexy?) maybe check that out too.
Homemade Poptarts! I suppose “Poptarts” is trademarked right? …Homemade …jam pastries in the shape of…rectangles? …with frosting? SCREW IT. Poptarts.
Normally this is the time of year when I’m baking lots of homey pies for the holidays, but this year my family is spending Christmas and the New Year in Hawaii. Sounds fun right? Now imagine being trapped on an island with your family…now imagine doing it sober. Yeah, I have yet to see one alcoholic beverage with an umbrella in it, I feel like I’ve been lured here under false pretenses.
You can find recipes for homemade Poptarts pretty much anywhere on the internet because it is RIDICULOUSLY simple. You make your plain pastry dough as you normally would (I will include the sweeter recipe I’ve been using lately below) and then you use jam or jelly as the filling.