{"id":907,"date":"2016-01-09T16:01:52","date_gmt":"2016-01-09T21:01:52","guid":{"rendered":"http:\/\/sites.williams.edu\/lifeofpie13\/?p=907"},"modified":"2016-01-23T12:02:14","modified_gmt":"2016-01-23T17:02:14","slug":"better-late-than-never","status":"publish","type":"post","link":"https:\/\/sites.williams.edu\/lifeofpie13\/sweet-pies\/better-late-than-never\/","title":{"rendered":"Better Late Than Never"},"content":{"rendered":"<p>My first blog post for this class is overdue by far, but as the title suggests, at least I&#8217;m getting to it before the second week begins. The first week was a little hectic, seeing as I got to Williams slightly after midnight on Wednesday. But even so, I got to work right away the next day making crusts with my fantastic partner Katie Shao (who you would never know hadn&#8217;t made more than one pie before this class&#8211;she is seriously talented). We decided to make Sour Cream-Blackberry and Pecan-Butterscotch-Custard Pies. That day marked my first time making a pie crust by hand (previously I have always used a food processor), but it turned out to be much easier than expected. Not only that, there is something very satisfying about working the dough with your hands and getting to feel the butter and shortening congeal around the flour. Here is the dough when actually put into the pie dish the next day (apologies for the sideways orientation):<\/p>\n<p><a href=\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1403.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-908 size-medium\" src=\"https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1403-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1403-300x225.jpg 300w, https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1403-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Making the filling was pretty simple, it just involved whisking together all the ingredients except for the blackberries. The slightly more challenging part was making the streusel, but this was only because I needed more than double the amount of butter than the recipe called for. Other than that, this recipe was fairly simple. Here is the pie immediately prior to baking:<\/p>\n<p><a href=\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1405.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-medium wp-image-910 aligncenter\" src=\"https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1405-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1405-300x225.jpg 300w, https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1405-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Baking went off without a hitch, despite the temperature fluctuating fairly significantly in the oven that was used. Here is the finished pie immediately after being taken out of the oven:<\/p>\n<p><a href=\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1406.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-medium wp-image-911 aligncenter\" src=\"https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1406-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1406-300x225.jpg 300w, https:\/\/sites.williams.edu\/lifeofpie13\/files\/2016\/01\/IMG_1406-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>The edges of the crust got a little darker than I would have wanted but I imagine that could have been rectified with some edge protectors. I will make a note to try that out next time.<\/p>\n<p>Well that&#8217;s all for this week. Next week: savory pies!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My first blog post for this class is overdue by far, but as the title suggests, at least I&#8217;m getting&#8230; <a href=\"https:\/\/sites.williams.edu\/lifeofpie13\/sweet-pies\/better-late-than-never\/\">Continue reading &raquo;<\/a><\/p>\n","protected":false},"author":1185,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[85812,59121,59104],"tags":[],"class_list":["post-907","post","type-post","status-publish","format-standard","hentry","category-nico-macdougall","category-single-crust-pie","category-sweet-pies"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/1185"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=907"}],"version-history":[{"count":1,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/907\/revisions"}],"predecessor-version":[{"id":942,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/907\/revisions\/942"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/categories?post=907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/tags?post=907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}