These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.

Monday, October 29, 2012

Pie Crust

I totally stole this from the Thanksgiving issue of Better Homes and Gardens.  I have been on the prowl for a exceptional pie crust recipe for a while now.  I could make a decent non-flaky one, but I wanted a truly flaky version and so far, this takes the cake pie.

2 C regular flour
1 T sugar (certainly could leave this out for a savory version)
1 C salted butter (I know, I know)
1/4 C water
1/4 C vodka

The key to all of this is CHILLED.  Everything.  I put the flour and sugar in the processor bowl and put that in the fridge for at least 1/2 hour.  {I'd store the vodka in the freezer full time, but I'm afraid my son would sneak some out and cut it with water!}  Chilled water from the fridge.  Cut the butter into little bits and put them back in the fridge.  Mix the water and vodka and put back in the fridge.  Once they're all chilled, pulse the butter into the flour just until you have pea-sized lumps.  Drizzle in the liquids pretty quickly with the motor on.  You don't want the dough to get over-worked.  When it just starts to come together, stop.  Pull the dough into 2 baggies, shape into disks and get then back in the fridge for another 1/2 hour or so.  (Clean up, watch TV, prepare cooked filling, etc.)  Take one out and roll it out using as little flour as possible.  Fit it , without stretching, into the pie pan.  Trim the edges a little and put it back in the fridge for another 1/2 hour or so.  Prepare the other round similarly.  Fill and bake, or dock, bake and fill - ENJOY!