Ingredients can smell your fear.
That’s what Joy’s pastry instructor once told her. And now I can say that Joy the Baker once told me that. I totally believe this to be true, especially when it comes to homemade pie crust. I won’t even attempt to make pie dough unless I’m in a great mood and even on a lucky streak. And when I do make it, I work in complete silence until the pie is in the oven. I wish I were kidding. But honestly, homemade pie crust can be a total pain.
Joy Wilson, aka Joy the Baker, is quite the celebrity among the food community and deservedly so. As a self-taught baker, she first shared her passion for sweets in 2008 when she started the popular food blog, Joy the Baker. Today, Joy also co-hosts Homefries, a food and lifestyle podcast and has authored two cookbooks.
Joy recently gave a talk at the JCCSF in San Francisco to promote her new cookbook, Homemade Decadence, and give a demo of her Pumpkin Pie with Pecan Praline Glaze, which can be found in the book. Right off the bat, Joy won me over with her witty sense of humor and down-to-earth personality. She’s that really cool girl next door you just have to be friends with. After meeting Joy and hearing her speak, it’s obvious why her blog is loved by so many people.
During the demo, Joy made a pie crust from scratch right on stage and offered some great tips so that we no longer have to fear making the dreaded homemade pie crust anymore. The recipe for Joy’s Buttermilk Pie Crust can be found here on her blog. There are 5 ingredients: unsalted butter, all purpose flour, sugar, salt and buttermilk. As for the pumpkin filling, you’ll have to get your hands on Joy’s new book to see the complete recipe for her tasty Pumpkin Pie with Pecan Praline Glaze. She brought samples for the audience, and I can honestly say that this pie was pure bliss. I’ll be making it for Thanksgiving this year, no question.