Well, I suppose it’s time for me to grab my laptop and share with all of you what I’ve been working on and thinking about in the last few days…
This week has been ruff , both at work and at home as well.
Long hours at work…then you go home to an empty flat , you have little else to do than, to take your keyboard some food and browse on Pinterest…
I don’t really understand why , but whenever I feel low or exhausted , Pinterest is the place I can find some shelter… I feel home there , it’s a home away from home, where everybody understands you and gives you some hope ,when everything seems to be lost…
In my previous post I wrote about Kale and it’s wonderful properties, now I wan’t to spread the joy of making pies…
I know that nowadays baking cupcakes is more fashionable , but there is something about a pie, makes the whole house filled with love, all you need is a family to eat the magnificent creation…if you have it written the in the right way, ehh…which for a long time I didn’t.
I am hunting down a proper homemade pie-crust recipe for over a year now , but with no luck until now…
The problem was always the crust…Crumbs, pieces , cracks, dry edges… So I decided my pies are in a desperate need of a MAKEOVER!
Works on Women , will work on my Pie-crust as well!- I thought.
My looong search for the perfect homemade crust recipe ……(drumrolll)….been discovered !
Not long ago about 2 weeks , I stumbled across a picture of a very fine looking Peanut Butter Cookie, on Pinterest…I clicked on the image, when I saw that it could take me to the original website it has been pinned from… Baking a Moment is the site’s name, it is written by a lady named Allie.
Next day I tried the recipe and it worked! Miracle on every level…inside and out success. I was so happy, that I instantly baked 2 additional pies, so my friends had something to work on over the weekend!
Now after I wrote all about it, let us see how this great recipe works in practice.
Simply Perfect Homemade Pie Crust
Yield: enough for (1) double crust or (2) single crust pies
How to Make the Most Perfect Homemade Pie Crust from Scratch. Tender, Flaky Layers and a Rich and Buttery Flavor. No Partially Hydrogenated Oils or Artificial Ingredients. A Step-by-Step Tutorial with Pictures.
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 1/2 cup unsalted butter, cold
- approx. 1/3 cup ice water
- Combine the flour and salt in a large bowl.
- Add the olive oil, and stir until the mixture resembles coarse meal.
- Cut the butter into thin slices and toss in the flour mixture to coat.
- Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape.
- Gather the dough into a ball, and divide into two disks. Wrap the disks tightly, and refrigerate for at least an hour.
- Roll the dough out to ¼” thickness, and fold into thirds. Fold into thirds again and refrigerate for another hour, or freeze for later use.
- If frozen, thaw the dough in the refrigerator overnight. Unwrap the dough and roll to about two inches larger than the diameter of the pie plate.
- Slip the dough into the ungreased pie plate, and prick with a fork. Refrigerate while preparing the filling.
- Fill the pie shell with desired filling, and refrigerate for at least one hour before baking.
- Preheat the oven to 425 degrees F, place the cold pie in the oven, and decrease the temperature to 350 degrees F.
- Baking time will vary according to pie filling. Crust should be a deep golden color, and flaky.
Not too tricky and it will be worth the all the time and work you put into it.
As you can all see, I linked in the proper website ,so you can have a look what else is in the oven at Allie’s…
Happy baking, till next time Everyone!