Eleanor has been learning how to make the pies, which is a
relief. Yesterday we had guests over, which means that we made two pies.
Which, if you watch Vi Hart, means we made tau. (See here.)
Here is my recipe for pie crust, based on the better homes and gardens cookbook and the cooks illustrated recipe.
1 1/3 cup flour
1/2 cup butter (or earth balance buttery stick)
1/2 tsp. salt
Water and ice
1/2 cup butter (or earth balance buttery stick)
1/2 tsp. salt
Water and ice
Mix the flour and salt thoroughly. Cut in the butter. Add 4
tsp. ice water and toss with two forks. Get the mixture into a
ball-you might need to add a little more water. (You can refrigerate the
dough wrapped in plastic for hours or a few days. You could even freeze
it.) Roll the dough out. When you put it into the pan, flute the edges
so they overhang the edge of the pan, or the crust will shrink in the
pan.
(To really make great crusts you have to practice. A lot.
Make about 20 crusts. By the time you've tried all sorts of things
you'll know the intervening steps. Unfortunately, directions are no
substitute for experience...)
Pierce the crust thoroughly, especially around the edge of
the bottom and up the sides. Bake at 450 for 10-12 minutes. Let cool and construct your pie.
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