Pie crust for you! Pie crust for me! Pie crust for everyone!
Isn’t the pie crust sometimes the best part? Sometimes when you get to that last bite of pie don’t you ever secretly think “I could just eat a supper of crust”? Well, if you wanna have a good time, you gotta have a good crust. And this, my friends, is a good crust.
This crust is probably particularly good because it’s from the book First Prize Pies by Allison Kave. Obviously she’s a woman who knows her pies. In her book, the pie crust pictures look a little less wonky than this one. No probs. That’s just what happens when I wrap it with cling wrap and stick it in the fridge to chill for a few hours. I smooshed his little side (the crust is a he now, I guess…just go with it.) But I’m not worried. I sort of love an imperfect looking pie crust. Feels homey and warm and comforting and makes you want to pull out the quilts and put on some coffee! Ignoring the fact that the high is 92 today up here in Minnesota, of course. 🙂
Making pie crust always causes a fair amount of interest with Pie, Gus, and Oliver. Oliver sticks his nose to the ground like a bloodhound, circling between my feet to catch any falling dough or crust bits. Gus, on the other hand, is the great starer. He’d be that annoying kid in second grade who always wanted to do starting contests. There was always “that” kid. And he always won because you secretly thought that maybe he never did blink. Maybe his eyeballs just moistened themselves magically. That’s Gus. And he stares with such authority, like the food I’m making is something he needs to supervise and look over:
Anyway, this is a great all-purpose pie crust that just won’t let you down. I have to admit that I didn’t use European-style butter when making it because, um, I don’t think I could get that anywhere near where I live. But it’s not the end of happy crust times. It turned out delovely anyway!
Partially bake, fully bake, or just start your own ice cream truck selling pie crust to kids on the streets…whatever you choose to do with it, I think you’ll love how this recipe turns out.
Think that ice cream truck selling pie crust might catch on?
Until next time!
- ¾ cup unsalted European style cultured butter
- ¼ cup rendered leaf lard or additional butter
- ½ cup whole milk
- 1 tbsp. apple cider vinegar
- 3 cups all purpose flour (chilled)
- 1 tbsp cornstarch
- 2 tbsp sugar
- 1½ tsp. salt.
- A few hours before preparing the dough, put the flour in the freezer.
- Cut the butter and lard (if using) into small pieces, and place back into the fridge or freezer to cool until needed.
- Stir together the milk and apple cider vinegar, then place in the fridge until needed.
- In a shallow bowl, mix the flour, cornstarch, sugar, and salt together to blend.
- Add the butter and lard, and cut in with a pastry blender or two forks. Do this until you have pea-size pieces.
- Once blended, pour half the milk mixture over the flour, trying to cover as much area as possible.
- Toss the flour and milk together lightly with a spoon.
- Pour the last of the milk over the flour, and toss again.
- At this point, the dough should come together. If it needs more liquid, add additional milk 1 tablespoon at a time.
- Once the dough comes together, form it into a ball and wrap it in plastic wrap. Chill it for an hour before using in your favorite recipe.
- This makes enough for two pie crusts.