My black bean soup recipe, (BLACK BEAN SOUP) , went over extremely well. I acquired some new followers that I have never met, or know. What a fantastic feeling that is! I actually let out a little squeal every time that happens. It’s the best!
It’s popularity did reach someone I know. I like to call Josh our friend, our painter, and a fine musician. He recently became engaged to Anna, also a musician and a songbird. I quickly learned when he was here that he, she, and her son Ethan, love to eat. Both of them also like to cook.
After he saw the black bean soup recipe he said, “you should post a really good pie crust recipe. It’s getting to be that time of year for pot pies.” So, you can thank Josh for this one.
Pie crust, in my opinion, has to be light, flaky, and flavorful. Trust me when I tell you it isn’t hard to make. Believe me when I tell you, just like bread, (EGG BREAD or CHALLAH) it may take some practice. Look at it this way. If you want to make your own, take the time to learn. If you don’t, Pillsbury makes a mighty fine crust. I don’t deny that I use it when faced with a time crunch.
So, put the butter in the freezer. (I’m not kidding.) Put about a half cup of water in the fridge with ice in it. Assemble the rest of the ingredients and prep your work surface. We are going to make pie crust!!!!!
NEAR PERFECT PIE CRUST
(makes 2 pie crusts)
- 2 1/2 C of all-purpose flour, plus additional for rolling out (try “King Arthur” flour)
- 1 1/2 tsp sugar
- 1 1/2 tsp salt
- 2 sticks of unsalted butter, placed in the freezer
- 1/2 C of water with ice placed in the fridge til ready to use
- Grate the butter, using the large holes, onto a plate, and place back in the refrigerator.
- In a large bowl, combine the flour, sugar, and salt.
- With a whisk, mix all together until light and combined. Set aside
- Remove the butter and put into the flour mixture, using a fork until just combined. DO NOT OVER MIX.
- Starting with 2 Tbsp of the ice water, pour it over the dough and continue to gently combine until the dough holds together. Add more ice water a Tbsp at a time. You should be able to pinch a piece of dough and it will hold together.
- Divide the dough in half in the bowl.
- At this point pat into a disk. Either roll it out immediately or place each half in a zip lock bag, and place in the fridge for future use, no more than 2 days. If saving for much later, freeze it up to 2 months. Make sure to leave the dough out for a bit when you are ready to use it so it is pliable and doesn’t fight back.
- On a large floured surface, (I like to use a wooden board) sprinkle all-purpose flour over the area and place one half of the dough on top of it turning it over once to get flour on both sides.
- With a wooden rolling-pin that has been floured (use your hands and pick up some flour and rub over the rolling-pin) roll out into a circle, rolling away from you and turning a quarter turn each time until you reach the desired size. Add additional flour to keep the dough from sticking, but only as needed. *(DO NOT roll out for too long or too many times, it will cause your dough to be tough. The less handled the flakier it’s going to be).
- Now fill or use to top your pie, sweet or savory.
Once you get the hang of this you will wonder why you never did it before. Pillsbury ain’t got nothing on you!!!!
Til next time,