It’s hard to believe Thanksgiving is just over a month away. We’re having a meal at our house again this year and I’ve been thinking of scaling things back a bit because I always feel like I consumed a block of lead after the marathon day of eating; and it would be nice to not be in a total food coma for the entire extended weekend. It probably isn’t necessary to have 6 different desserts after eating a huge meal, but the jury’s still out on that.
One thing’s for sure and that is that I will be making some sort of pie- whether it be pecan, apple, or pumpkin. You can’t have Thanksgiving without pie. I believe it is in the Constitution. Every great pie comes with a great crust. I used to be intimidated of making my own crust until I found this recipe from Martha Stewart and discovered how simple it really is. All you need is butter, flour, sugar, salt, and ice water. Her recipe uses a food processor, but it can be done with a pastry cutter or an electric mixer if you don’t own a food processor (although, I highly recommend them!). This pie is perfect for both sweet and savory pies and is delightfully buttery and flaky.
If you feel like getting a jump start before Turkey day arrives, this dough can be frozen for up to a month.
Pie Dough (Pate Brisee)
Yield: 1 double-crust or 2 single crusts for 9 inch pans
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter chilled and cut into small cubes
- 1/2 cup ice water
1. Pulse the flour, salt, and sugar in a food processor. Pulse until combined.
2. Cut the butter into cubes and place in the food processor.
3. Pulse until the mixture resembles oatmeal flakes.
4. With the machine running, slowly add the ice water until the dough just comes together (don’t mix for more than 30 seconds).
5. Divide the dough onto two separate pieces of plastic. Wrap into flattened discs. Chill in the fridge for 1 hour before using or freeze for up to 1 month.
Source: Martha Stewart’s Pies and Tarts