Skip to main content

Buttery Pie Crust

Pie crust 101
Get a cold stick of butter, cut it into sixteen pieces. Put some ice cubes into a measuring cup with water to get it cold. Measure 1-1/4 cups flour and 1/2 teaspoon salt. Remove ice cubes (and excess water) to measure to 1/4 cup ice cold water. Add butter, flour, and salt into food processor and pulse until it is all mixed into fine, crumbled, and loose pieces. Slowly pour the cold water in until it turns into a big ball. Take it all out and put into a gallon sized zippered plastic bag, pressing dough to form a thick, slightly flattened disc, that will be rolled out later. Refrigerate for approximately an hour.
I like to use a mat for rolling out my pie dough, although I have made a ton of pie crusts directly on a clean and floured countertop surface.
Sprinkle flour over the surface, and take the chilled dough from the refrigerator and place in the center of floured surface.
Add additional flour to the top of the dough.
Press the dough down to flatten it a bit before using the roller. Flip it over and use your hands to tuck in edges.
Roll into a circle, or what ever shape your pie dish is.
 Fold in to fourths.
 Unfold on top of pan.
 Press the dough to cut it off or trim the edges with a sharp knife.
 Isaac likes to help.
 This dough will cook quickly, then be ready for the filling,
Pierce it with a fork to help prevent it from puffing up excessively.
I cooked the pie filling on the stove and added to the cooked crust.
 It's easy to lift the pie out of the pan with a removable bottom tart pan.
Chill and serve!

Comments

yummmmmm pie season is coming soon!!!

Popular posts from this blog

Fun with Ninnies and Nini

Our family got to attend the monthly stake temple day at the Taipei temple on Saturday.   Lindsey and Christopher did their temple work, then waited outside on the beautiful grounds and at the chapel next door until we were finished with our session. After that, we enjoyed hamburgers at a place we heard about called California Grill, then did some exploring.
Lindsey arrived last week from Rexburg, completing 32 credit hours and her first year of college at Brigham Young University-Idaho. We are so glad to have her home with us!  She will be with us until she starts school again in September and will be taking two classes online in the meantime.  In addition to Lindsey's arrival, we've been blessed to have the company of 7-year-old Nini (her real name is Yeh Min-Yu) with us this week.  She's so darling and we love having her around too.  It's kind of funny that when Lindsey was a little toddler and she could not say her name well, she called herself Ninnies.  So we h…

Isaac's creation

One year ago today, this little angel came into our world, sent directly from heaven, without a doubt.  Isaac is our fourth child, but the first that I gave birth to.  He was the result of a successful fertility treatment called In Vitro Fertilization (IVF), our first and only attempt.  The fact that I was 48 years old when I got pregnant, is a miracle in and of itself.  I had long since given up the idea of ever being able to experience pregnancy and childbirth after having been diagnosed with unexplained infertility, until a rare contact from a dear friend had renewed my desire.  This is the story of how Isaac came to be, and the loving environment that welcomed him.  Take note of the numerous small miracles along the way, leading up to our pursuing this dream.

There was a three-week window of opportunity when our family had come to our Austin home for the holidays, while we were living in Taiwan for one year.  My long, lost friend sent us a beautiful Christmas card, perhaps the fi…

Flagstaff House Executive Chef Mark Monette's Family Legacy

Mark Monette, executive chef and partner of Flagstaff House, has been the man behind the scenes in the kitchen for countless special occasions and celebrations. This fine dining restaurant situated a few miles up Flagstaff Road in Boulder, perched at the Flatirons' edge with a bird's-eye view of the city, is where Monette has spent more than three decades fine-tuning his craft in this family run business. The restaurant and staff have received accolades and notoriety locally and nationally, including recognition for being named "Top Ten Restaurant in Boulder," "Most Romantic Restaurants in America" and "Best American Cuisine and Best Wine Selection." (This article is from a Q&A interview I did with him in February, 2017.)
Your father, Don Monette, bought the Flagstaff House in 1971 when you were 10 years old. What do you remember about the restaurant back in those days?
"We would come up here in the summer and work, and it was just busy al…