We’re just getting settled back into our routine after a great trip to Wisconsin. Lots of fun, time with family, and recharging our batteries.
But more on that later.
Today I wanted to share an awesome pie crust tutorial that I’ve found infinitely helpful in my pie baking.
Food processor instead of pastry cutter? Yes, please. Rolling the dough between two slips of parchment paper? Genius. I’ve used her method a few times now, and even though my technique isn’t perfect yet, the pie crust still turns out delicious and flaky every time.
I should note that I don’t have any leaf lard, which she calls for in her recipe, so I usually use 1/2 cup of butter and 1/2 cup of shortening for the fat. I’ve been pleased with the result.
While in Wisconsin we acquired a large bag of apples that were just screaming to be made into pie. So we obliged.
It was quite an operation, as you can see. And the resulting pies were delicious indeed.
I am looking forward to the plethora of apples we are likely to get in our Bountiful Baskets this coming season. As well as other tasty things that give me an excuse to make (and eat) pie.
Check out the tutorial, then go and make one!