Most pie crust recipes are as simple as their list of ingredients. But in their simplicity, they leave out the important parts like keeping everything cold and/or assume that everyone has a food processor. I’ve tried to make pie crust a number of times and never gotten it right. Once a chef friend even gave me a private lesson, which definitely cleared up a lot of confusion about what it should look and feel like, but I still couldn’t replicate it on my own.
Then I saw this video on Slate, which goes through the process step-by-step. It gave me some confidence and inspired me to take this on as a summer challenge.
My first attempt was strawberry-rhubarb using the small but delicious rhubarb plant I got from my grandparents years ago. The second was strawberry-blueberry-raspberry and the third remains to be seen but I’m hoping to make one for tomorrow’s BBQ.
I really wanted to learn how to make the lattice top, which turned out to be crazy easy. YouTube really is the best.
And for the first time ever, I made a crust that had delicate, flaky layers. It’s still not perfect, but I think now I can get this thing down.
Another side project (but one that is much much less challenging) is making more ice cream in the machine we got for Christmas. I made a batch of vanilla to go with the pie. So good.
Happy Fourth to those of you celebrating!