Bon Appetit: The Pie and the Crust

crust

So, you have mastered Breakfast with Banana Bread and Lemon Poppy Seed Muffins and the Academy Biscuit; Lunch with Mimi Soup; and dinner with Chicken and Noodles, but we have yet to discuss a real dessert that is quick, easy, satisfying and impressive. We thought about all of our recipes and decided instead of a cake or cookies, we get the most compliments on our pies. Once you have a crust, pie is very versatile. You can make nut, fruit, custard and pudding pies. You can also make quiche, pot pies, turnovers or other desserts.

Trust us, an impressive pie is a lot easier than you think!happy-wink

First: Master a crust. Mademoiselle swears that you cannot beat Immaculate Bakery’s Pre-Made Crust. In a pinch she uses Pillsbury. So does Mimi, but Mimi has an easy go-to recipe for crust. Stay tuned for our pecan and cherry pie fillings!

Mimi's Perfect Pie Crust
Yields 3
The perfect flaky pie crust
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Dry Ingredients
  1. 3 Cups All Purpose Flour
  2. 1 Tablespoon Sugar
  3. 1 Teaspoon Kosher Salt
  4. 1/2 Teaspoon Baking Powder
Wet Ingredients
  1. 1 3/4 Cups cold unsalted butter (cut into small cubes)
  2. 2/3 Cup ice-cold water
  3. 2 Tablespoons Sour Cream
  4. 1 Teaspoon Vinegar
Instructions
  1. In a large bowl combine flour, sugar, kosher salt and baking powder.
  2. With two knives or a pastry blender cut in all of the butter, leaving chunks the size of peas.
  3. Combine remaining wet ingredients in a small bowl or pitcher.
  4. Add liquid mixture all at once to dry ingredients/butter mixture.
  5. Using spatula or wooden spoon, quickly distribute wet ingredients -DO NOT OVERWORK
  6. Dough will be slightly crumbly
  7. Let rest in refrigerator for at least 2 hours
  8. After resting, pour out onto floured pastry mat or floured surface
  9. The finished dough should break, not stretch.
  10. Divide into three equal portions and shape into small round discs
  11. Use at once or wrap in parchment and plastic wrap.
  12. Refrigerate for up to 3 days or freeze for up to a month
Notes
  1. Mimi uses a food processor and it makes this quick and easy. Just do not overwork the dough. Once you have made this recipe a few times it gets easier and easier. This crust is especially delicious with more savory pies.
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