So, piecrust. You can use this with savory dishes like quiche (QUICHE!!!) or chicken pot pie, or sweet dishes like fruit pies, but it's not a particularly sweet crust. It's kinda neutral. Like the Romulan Neutral Zone. Can you tell I haven't slept in a week? It's this stupid cough.
This recipe makes 2 crusts; one for the bottom, and one for the top. If you only need a bottom, just make half. I did this by hand and it didn't take more than 15 minutes. Martha's original recipe says you can use a food processor, but honestly, it takes me longer to setup, use, take apart, and wash the food processor than it does to just do this by hand. See also: my lonely bread machine collecting dust. I just don't like doing dishes. So, it's easier for me to just use a pastry blender and go at it by hand.
A pastry blender
Adapted from a Martha Stewart Recipe
For flakier crust, make sure all ingredients are cold before use. (Martha suggests refrigerating the flour, but I couldn't be bothered. You can try it.)
You will need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- Wash your hands, please!
- In a big pyrex bowl, combine flour, salt, and sugar. Add butter, and use a pastry blender or fork and knife until the mixture resembles coarse meal or sand. It should be lumpy.
- Add ice water, using your above tools or hands until dough holds together without being wet or sticky. It took a few minutes of me coaxing this mess into a ball, rolling it around the bowl to collect more flour, and squeezing it into a ball again. It's kinda like packing a snowball, after enough forming it'll become a solid mass, not just a flaky, falling apart dry floury mess. Promise I'll start posting pics soon.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in saran wrap. Put them in the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month, but really, who's gonna do that?
- Take out, flatten, roll, and form according to your recipe. Enjoy!
My last post also promised a pesto soup recipe - it just really wasn't that good. I'll work on it some more and post it when it's delish! Additionally, my tomatoes are looking very sad, so no pics for you.