Advertisements

A gift from our sweetie pie

I can flute with the best of them, I even played the instrument for a little while back in high school. But when it comes to making an actual pie crust, I have always flaked out.

My pies looked special, but the crusts were pure Pillsbury.

Enter Katherine, the No. 1 supporter of our Molly B and Me blog. For my upcoming birthday, Katherine gave a pie crust making class to Molly and me.

Last night, at her invitation, we bellied up to the bench at Granary Bulk Foods, which reminded Molly of Ike Godsey’s General Store from my favorite family television show, the Waltons.

But I digress.

Our pie professor got us started with a simple recipe and gave us a hint we had not heard before. Great crust, according to JoAnne, our mellow leader, starts with a frozen butter and lard mixture. The colder the crust mix, the better the pie. We even stuck our crusts in the refrigerator for a while before we rolled them out.

The second hint to a flaky crust is to avoid over mixing it. We used a pastry cutter, something I’ve owned since my 1987 wedding but never used. Then we gradually added tablespoons of water until the mixture held.

I’m pretty sure my Pillsbury pie making days are over, thanks to this simple class. Give this recipe a whirl. And, if you’re still feeling skittish, sign up for a cooking class.

We’re headed back to Granary Bulk Foods for a bread making class next month.

 

All Butter Crust with Almonds

 

Ingredients

2 cups all-purpose flour, plus extra for rolling

1/2 cup finely ground blanched almonds or almond flour

1 cup unsalted butter, very cold, cut into 1/2 inch cues

1 teaspoon salt

1 heaping teaspoon brown sugar

6 to 8 tablespoons ice water, very cold

 

Combine flour, salt, sugar and almonds. Add butter and mix with pastry cutter until crumbly. Add water a little at a time until mixture holds its shape. Do not overmix. Cut dough into two rounds, cover with plastic wrap, flatten and chill for at least one hour and up to 2 days.

Roll out dough on parchment paper and place carefully in 9-inch pie pan, flute the edges and poke the crust (or fill with dry beans to keep it from puffing up).

Bake in a pre-heated 375 degree oven for 15 minutes or until golden brown.

Cool and fill.

How cute is this store?!

About a dozen different flavors of honey sticks.

So we were both a little taken aback by the amount of butter and lard we added to the flour. We're pretty sure the fat evaporates during baking, though.

Here's Molly working the pastry cutter.

I was pretty giddy about the selection of homemade pie crusts we were able to sample.

I'm not one to brag, but here's a shot of my crust just before our teacher scooped it up to show all of the other students how well-fluted it was. Our high school band director Mr. Wisnefski once had my friend Diane and me sit off stage for a concert. I was not well-fluted then.

We were pretty anxious to get these babies home and fill them up.

Here's what Molly did to the crust as soon as we got it home. Yum Yum!

 

Advertisements

Posted on April 13, 2012, in pie, pie crust recipe, pie crusts, pie recipes, Recipes. Bookmark the permalink. 3 Comments.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: