🥧🥧🥧~A Few Words From Susan~🥧🥧🥧 When my kids were young, I made a cherry pie for Presidents’ Day, year after year. It was never about anything grand, it was simply a sweet marker in the middle of winter, and it gave us a reason to gather at the table with forks ready. This year, I didn’t feel like celebrating the day
itself, but I still wanted that steady, comforting rhythm that pie brings. If you have had a season where you want the comfort of tradition without the holiday energy, this issue is for you. You will find my blueberry pie recipe in this week's video, along with a few small tricks that help you get a filling that tastes bright and a slice that serves neatly. The feature article keeps things practical too, with a no-fuss approach to quiche so you can use what you have and still put something satisfying on the table. This week’s featured product is the Cestari Straight Edge Bench Scraper, 50% off its already reduced sale price. It makes portioning dough, lifting crust, and keeping your work surface tidy much
easier. Best, Susan
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How to Make an Easy Blueberry Pie
Tip of the Week: Protect the rim early, not late. If your pies tend to overbrown at the edges, cover the rim with a strip of foil for the first half of baking, then remove it to finish coloring. This prevents a dark border while the center still needs time.
Quiche Without Fuss Quiche has a reputation for being “company food,” the kind of thing that sounds lovely but somehow feels like a production. In truth, it is one of the most practical pies a home cook can keep in their back pocket. The key is to stop treating
quiche like a recipe you must follow perfectly and start treating it like a simple format: eggs, dairy, seasoning, and a flavorful filling that uses what you already have. A reliable way to keep quiche easy is to think in proportions, not steps. Quiche is at its best when the custard is tender and just set, and that
comes down to a sensible balance of eggs and dairy, plus enough seasoning to carry the filling. Once the base is right, nearly everything else becomes flexible. Leftover roasted vegetables, a small handful of cooked greens, diced ham, sautéed mushrooms, or the last bits of cheese in the drawer all work. The only rule worth keeping is moisture management: watery fillings make a weepy custard. If the ingredient looks wet, cook it down first, drain it, or pat it dry. The core custard ratio (works every time):
Use 1 large egg per 1/2 cup dairy (a mix of milk and cream, or all half-and-half). For a standard 9-inch pie crust, plan on 4 large eggs + 2 cups dairy. For a 9x13 pan (crustless or slab-style), plan on 8 eggs + 4 cups dairy. Season the custard before you add fillings: 1/2 teaspoon kosher salt per cup of
dairy, plus black pepper. If your fillings are salty (ham, bacon, feta), cut that salt by a third. How much filling to use (so it stays sliceable):
For a 9-inch quiche, use 2 to 2 1/2 cups
total fillings, including cheese. Too much filling crowds out custard and leads to uneven setting. A simple combination that works: 1 1/2 cups cooked vegetables or meat + 1 cup cheese. Put fillings in the crust first, then
pour custard over. This keeps heavier pieces from sinking into one clump and helps the custard flow into gaps. If using cheese, sprinkle half in the bottom, add fillings, then finish with the rest on top. Bake by doneness signals, not minutes.
Set the oven to 350°F. Bake until the center has a gentle wobble (like set Jell-O, not liquid) and the edges look puffed and lightly golden. If the crust edge browns too quickly, cover just the rim with foil. Let it rest 15–20 minutes before slicing so the custard finishes setting and slices stay clean. For weeknight sanity, the “without fuss” approach also means letting go of an all-or-nothing crust mindset. A traditional crust is wonderful, but quiche can be just as satisfying with a store-bought crust, a simple press-in crust, or even baked crustless in a well-buttered dish. What matters most is a clean
bake and a calm workflow. Assemble the filling while the oven heats, keep the custard in a measuring pitcher for easy pouring, and put the dish on a sheet pan before it goes in the oven so you can carry it steadily without spills.
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Mia of Cooperstown NY shares, “I keep a ‘pie kit’ shelf: parchment, extra flour, a small jar for sugar, and a
few freezer bags. When the mood hits, I’m not hunting for supplies, and cleanup is faster because everything has a home.” Darren of Decorah IA notes, “For berry pies, I measure fruit into freezer
bags in pie-sized batches and label the weight. On bake day, I can scale sweetness and spice to taste, and I’m not guessing how full the pie should be.” Sofia of Port Townsend WA suggests, “When I want neat slices for guests, I bake the pie the night before and leave it uncovered until morning. The filling
sets beautifully, and the top crust stays crisp instead of steaming under wrap.” Linda of Beaufort SC adds, “I keep a small bowl of warm water and a clean towel next to the cutting board when serving pie. A quick dip and wipe between cuts keeps the knife from dragging filling across the crust, and slices come out cleaner.” Tyler of Red Wing MN writes, “If I’m taking pie to a gathering, I transport it fully cooled in the pan and tape a sheet of parchment lightly over the top so it doesn’t pick up odors. At the
host’s house, I remove the parchment and the crust still looks fresh and glossy.” |
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