“I have a confession to make; I love pie but I never make my own crust. I know I should, I realize that it’s not really all that difficult and that homemade is far superior to store bought, but somehow I’ve just never gotten around to giving it a whirl. However I promise that one day soon I will make the effort. I promise…”
I wrote these words two years ago and I’m embarrassed to say that up until recently, they remained true. As much as I preach about homemade real food I honestly had NEVER made or even attempted to make pie crust from scratch. Why? Good question and one I actually don’t have an answer to. I guess I simply just wasn’t in the mood. However it would appear that the universe was fed up with my wishy-washy attitude towards pie crust and decided to force the issue. How you may wonder. With the perfect storm of gardening scenarios… The threat of an early frost and tomato plants that just wouldn’t quit.
You see my vegetable garden; My suburban oasis, the fulfillment of my wannabe farmer aspirations and my favorite place to putter around and avoid all the things I should be doing instead had one of its most successful seasons ever. Was it thanks to the bees? The fact that last years crop was so pitiful that I was due a bountiful year or was it simply good luck? I’m just not sure. What I do know is that this year was one of the most prolific years my little garden has ever had. So imagine my dismay when the overnight temps were predicted to drop well below freezing and my tomato plants were still loaded with unripe tomatoes. I did the only thing I could think to do, I picked the fruit and decided to figure out the rest later.
According to Martha Stewart green tomato pie is DELICIOUS and the perfect substitute for apple pie. In fact she claims that by using the same spices as you would in a traditional apple pie, you can actually fool your unsuspecting guests.
Martha was wrong. Very wrong.
My tomato pie was a giant soupy, undercooked and fairly disgusting looking mess. But… The crust (which I had spontaneously decided to make from scratch) was AMAZING! So good that I actually couldn’t bear to throw it out. Instead I poured the tomato gunk out, wrapped up what remained and we ate crust with vanilla ice cream for dessert the rest of the week. Funny right, but true nonetheless. I am now a from scratch crust devotee and a total crust snob who’s shameful Pillsbury purchasing days are well behind her.
“Candy might be sweet, but it’s a traveling carnival blowing through town. Pie is home. People always come home…” This has been one of my favorite quotes for some time, but my newfound crust appreciation makes me feel like I finally truly understand it.
Super Simple Food Processor Pie Crust
Sure cooks have been making delicious and flakey pie crust by hand for hundreds of years, but that doesn’t mean you have to. Have a little faith in technology.
- Cut the butter into cubes and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor and pulse a few times to mix. In multiple batches add the butter and shortening, pulse in between additions until the butter is the size of peas. Continue to pulse and slowly pour the ice water down the feed tube until the dough begins to form a ball (you may not use all of the water.) Scoop out the dough and place on a sheet of plastic wrap. Gently shape into a ball, wrap and refrigerate for at least 30 minutes.
- The dough is now ready to be used. For a double pie crust cut the dough in half, roll out on a well-floured surface to the size of your pie pan and proceed as usual. For hand pies cut the dough in half, the halves into quarters and the quarters in half again. Roll out and using a pocket pie crimper (or a 6″ inverted bowl), cut out as many circles as possible. Re-roll the crust scraps and continue cutting out circles until you run out of dough. Fill with your choice of sweet or savory filling, bake and enjoy.*
*One of my fondest childhood memories actually revolves around pie crust. My mother has always made hers from scratch and as any baker knows, there is always a bit of leftover dough when the pie is finished. She’d gather the scraps up and roll them back out. Dust them with cinnamon and sugar and slice them into triangular strips. Then she’d roll the strips up, pop them into the oven for a few minutes and voilà… tasty little Rugelach type cookies that to my way of thinking were even better than the pie itself.