I don't want you to just think that I can wipe out a pie willy-nilly just by following a recipe. My journey in pie making has been a long one. My Grandma was a big pie maker. Everyone LOVED her pies. Almost 7 years ago, I decided to perfect the lost art of pie making. It all started with making the perfect crust. Obviously, I turned to Martha Stewart for inspiration. I just played around with her recipe for crust until I got something that worked for me. Here is her recipe. Looks simple enough. Flour, butter, food processor and ice water. Here is the thing though, which is really hard to describe, the pie crust has a certain look and feel while it's in the food processor before it's ready. Too little water, or too much water are the downfall. It just takes practice to figure out what it is. Once you take it out of the food processor and ball it up, there really isn't any going back. Yes, there are tricks to make it work, but I find that you just have to get it right in the food processor. I started off with just pumpkin pies, they don't require a lot of effort for the filling, so you can really focus on the crust. No one will complain about getting pies to try every few days.
I also do something a little unconventional. After I've balled up my crust, instead of letting it sit in the fridge for an hour before rolling it, I roll it out right away and put it into the pie pan. Then, cover it with plastic wrap, and put it right in the freezer. I find that the crust rolls out better because it's less "worked" and is at room temperature. The pan goes right into the freezer, so the crust gets the little butter balls (?) nice and cold before baking. The intact butter that melts is what makes it flaky. Martha's recipe yields two crusts, so I usually have a spare in the freezer already.
The only problem with Martha's recipe is, it's not how my Grandma did it. She used Crisco. I've tried a Crisco crust a few times. It's never worked out. It always tastes very rubbery and chemically to me. Annie, the butter queen, once got a pie off the counter and wouldn't even eat the Crisco crust. I've decided that since my Grandma grew up in The Depression, she probably didn't have much access to butter. The food processor had not been invented yet. If she we're alive today, she would be down with making the crust from butter. I'm sticking to what I know and have thrown the Crisco pie crust out the window. My Grandma used a book by Aunt Chick (aka Nettie McBirney). She was the Martha Stewart of her time.
For Valentine's Day this year, my Mom got me a copy of the exact book my Grandma used. It honestly is one of the best gifts I've ever received. I'd like to thank the internet for making this possible.
Aunt Chick is a cheeky lady. The 40 page book is written how she would talk, at the bottom of every page is a little saying, "Don't tell me you cook your shrimp in 15 to 20 minutes. What a mistake! Read pages 1 and 3". On pages 1 and 3 is a plug for her new book coming out, "How to Boil Water Without Burning It". She wrote the book because, "I have come to the conclusion that the cookbooks do not go into enough detail with their directions. So in my book, there are going to be fewer recipes, but what there will be written in such a manner that you just cannot go wrong". Great. Adorable.
Alright, back to the banana cream pie. I used Martha's recipe and combined that with Aunt Chick's recipe. That means that I pretty much added vanilla extract and almond extract to the filling. Martha's online recipe is a little different than the one in her Pie and Tart book, but it's basically the same. She puts little chocolate shavings on the top of the whip cream that isn't piped on, just spread on. I added a bit more powdered sugar to the whipped cream because it was not sweet enough. Andy and I both don't love overly sweet desserts, so this was a gamble.