Food & Fashion: Carla's Flaky Pie Crust

I was born in the spring of the late 1950's.  Ventura was a quiet southern California beach town then and our lifestyle was a modest one. I grew up feeling that I had everything I needed-- especially so on Sunday nights-- deemed pie night,  in our home.  The anticipation of knowing what pies my mother Dorothy and family friend, Marion would make was my favorite guessing game. Life was simpler then!  


My mom made everything from scratch; her pies, our meals and our clothes.... it seemed effortless! I know now that it wasn't but it certainly gave me a sense that everthing was possible if I applied myself. To this day, I get a thrill when I make something from nothing. Whether it be a necklace made from unlikely combinations of found parts or a recipe recreated with whatever is leftover in the refrigerator, a bit of imagination and time can produce something special.  I find there to be a bit of magic in all of this! 
 

 

CARLA'S FLAKY PIE CRUST

This is a crust I make in a food processor. It’s easy and pretty foolproof!  On Sunday Pie Night, I learned that the secret to a good crust is to have everything very cold and to handle it as little as possible.

Ingredients for one  9" pie crust
1 1/2 cups all-purpose flour or Cup4Cup Gluten free flour
1 1/2 sticks cold butter, cubed
1/4 teaspoon salt
1/3 cup  ICE water

 Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes (should be frozen or very cold). Add salt. Process for 5 seconds. (the butter should still be in pieces)

Add the ice water and process for 5 seconds longer, just until dough comes together. Don’t wait until it is a big clump or it will be too wet and tough.

 Remove the dough and gather it into a ball with your hands (squeeze it a bit to make it stick together). Place a piece of wax paper (lightly dust it with flour and lightly flour your rolling pin) over a wood board or clean surface and roll the dough into a 16-18 inch circle to 1/16-1/8 inch thick. Place this dough (on the wax paper) into the fridge for about 20 minutes maximum. When you are ready to put it in your pie dish, place the pie dish on top of the dough, turn it over and then gently peel the wax paper off the dough .  Pat it gently into the pie dish and crimp the edges.

Note: If you find yourself without a proper rolling pin, I find that a chilled vodka bottle will do the trick just fine!  A quick shot before rolling out the dough is known to boost confidence!

 

xx Carla

 

 

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