OK! So I LOVE pie.
So much so that I was on a search to discover how to make the most perfectly consistent flaky butter pie crust.
I began the old-fashioned way, using my hands. Working the butter into pea sized shapes that drenched in the flour mixture then slowly adding in the ice cold water a little by little, my results were different every time! It leads to wrestling matches between me and the dough. Unpleasant. Unsatisfying. Stressful.
The hard reality was that my love affair with pie was slipping away! These struggling fights were taking the fun out of savoring my favorite food. I had to find another path or it would ruin this bond for eternity. I needed some space. So I took a year where I did not eat pie, talk about pie or even think pie!
Thankfully time does heal almost everything.
One early summer morning over tea, I was reading my favorite cookbook, and that’s when pie came back into my life. Pie had changed. With a new method of combining and forming, pie introduced me to a chef’s tool, or shall I say machine. This simple, yet amazing machine, brought us back together. A harmony blossomed. Effortless. Exhilarating. The perfect dance.
The magic machine is a Food Processor.
A favorite tool amongst chefs for cutting, dicing, chopping, shredding, and mincing, was now our missing link. The Food Processor did just what her name states, she processed the butter into the flour with ease and perfection, EVERY time no more guessing.
The best part was since the Food Processor can chop anything, I was able to use frozen butter, this allows the butter to remain very cold throughout the combining process.
Slice the unsalted butter sticks and freeze for a minimum of 1 hour. Add flour, sea salt, and frozen butter into the food processor. Blend for about 30 seconds. Slowly begin to pour the cold water into the small opening in the top while the machine is still on. The dough will begin to knead together. As soon as the dough ‘falls’ away from the sides of the bowl and is incorporated, stop the machine. That’s it!!! [Carefully remove the dough being mindful of the sharp blade.]
My new relationship with pie changed my life. It became easy and enjoyable.
Pie had never tasted better.
My love was not only renewed, but it also took flight. I began making pies and selling them from our farm stand and at local stores. In 2009, I opened up a pie shop, Passionate For Pies, outside of Seattle.
Blessings to food processors everywhere! I thank you for rekindling my love affair with pie and life!
Pie Dough Recipe--
[Yields two doughs]
10 1/2 ounces all-purpose unbleached flour
6 ounces unsalted butter
3/4 teaspoon sea salt
4 ounces ( 1/2 cup) filtered water
For the step-by-step video visit the Access Video Page and pick the recipe of your choice