I don’t care what people are saying about cupcakes, tarts, or cookies. Pie is still hottest thing since sliced bread.
This summer my sibs and I went to a beautiful pie shop in Brooklyn called Four and Twenty Blackbirds. They offer a rotating assortment of homemade pies (and slices), as well as other sweet and savory goodies. Naturally, we had to strategize our order so that we could taste as many as possible. Leave it to the middle kiddos to mess it up and order the same pie!! Sheesh :)
We sampled the Black Bottom Oatmeal, the Salted Honey, and the Strawberry Balsamic pies. We devoured them, as evidenced below:
In light of my love for pie — which, unlike the number is totally rational (he he) — I wanted to share with you a simple, delicious recipe for pie crust. I also use it for quiche, since it’s not sweet at all. Feel free to adapt it to meet your needs.
Pastry Crust (makes enough for two crusts)
2 sticks of cold butter
pinch of salt
2 3/4c. flour
1/4c. ice cold water
Mix dry ingredients together and add butter. Cut in the butter until it has become incorporated into the flour so as to give it a more “grainy” texture.
Some people prefer to use a food processor, but I like to do it by hand with a pastry blender/knife. Once it’s been thoroughly mixed add half of the ice water. You don’t always have to use up all the liquid and you may or may not need more flour. Get the dough to where it isn’t sticky (too much water) or overly dry (too much flour), as you want it to malleable. By this time the dough with be getting slightly warm, so either make a big ball or separate for 2 pies depending on how many you need. Cover them individually with plastic wrap and place in the fridge for at least one hour, and up to twenty-four. Take it out of the fridge for 7-10 min. so that it has a chance to soften slightly prior to working the dough on a floured surface.