Is it too presumptuous to call this the “perfect” pie crust? Especially since I’m not a baker who’s tried a great many of them? It’s perfect for me, anyway, because it’s so easy, so sweet-salt-buttery-flaky, and because it uses all butter instead of shortening. And although it’s a fairly standard recipe, I found it via Martha Stewart many years ago, and everything she does is perfect, right?
How do you make your pie crusts? If you have a different perfect method, I definitely want to know.Yesterday, July 5, marked Seattle’s traditional first day of summer, and it arrived right on schedule. (Apparently the “meteorological cognoscenti” pin the date as July 12, but this year it was indeed July 5. Note also in that article that it is expected to last through August 15. Yay?) My sister and I celebrated by taking the girls to Molly Moons for ice cream, then swinging in the park, then to the local wading pool.
We were on summer slow time, little kid time, and walking a little less than a mile and a half took us more than an hour, even with the incentive of ice cream cones moving us along. Look, bumblebees! Leaves with holes! A leaf in the shape of a magic (better still, say it like my just-now-four-year-old: “magict”) key! The girls squatted on the sidewalk to peer into cracks, point, and consult. You cannot rush past any of those things. We did not rush past any of them.
Here’s where you want to rush in the summertime: in the kitchen. And so now that it’s summer, to return to my original point, you’ll be needing an easy pie crust. This is mine. I make it using a food processor. If you don’t have a food processor, I recommend following this method where you grate frozen butter directly into your flour mixture. (I have never, ever understood the directions for using two knives to make a pie crust.) If it gets too warm/soft/sticky at any point, just pop the dough in the fridge for a few minutes before continuing. Easy peasy. Continue reading Easy Perfect All-Butter Pie Crust (click for recipe)