The other morning I was perusing my daily blog reads and saw this post by the wonderful Amanda over at Slow Like Honey. Look at that picture and tell me you that you DON’T want to make pie RIGHT NOW.
Didn’t help that I was secretly checking back AGAIN at a pics of this little beauty…a Blueberry Crostata made by L.M over at Bake & Shake. Have you ever seen anything soo perfect? Guaranteed no leftovers.
L.M. is always trying to coax me into trying the Pate Brisee recipe from Martha and I DID IT.
Are you proud L????!! Oh honey!! I can see why this is your go-to recipe!
EEEK! I have two pie discs! I never thought that would happen!
So the next thing you know, I’m whipping out my food processor whipping up some dough and making a filling. I hadn’t even finished my cup of coffee and my kitchen is buzzing.
Before I make it sound all easy, let me give you some background on my pie *situation*
I’ve had “MAKE A PIE” on my TO DO list FOREVER. I helped a friend make a quiche like 10 years ago and I over mixed the dough and was soo letdown that I convinced myself never to make pie again. I vowed that I would just eat them…and sometimes share.
Over the past few years I’ve watched about 30 different segments of Martha Stewart where she’s making pie crust so I felt a little more confident tackling this endeavor. She makes it look sooo easy and if you have a food processor it pretty much is!
And friends, this recipe did not fail. I am picky on my pie crust. I like it flaky and buttery. Actually I just really like a LOT of it. If I could make a pie that was FILLED WITH PIE CRUST I totally would. It is the reason for living. It is also the reason why diets were invented.
As for the filling…well I improvised. I knew that it needed some type of thickener so I added:
– about 1/4 cup of flour
– and stirred that with 3 cups of raspberries & about 5 large peaches (peeled & sliced)
– 1/4 cup of sugar (but I probably should have added a bit more because the raspberries were super tart)
….but hey add a little ice cream and who knows the difference.
In retrospect, I should have added more fruits, but hey- I didn’t prepare for this so now I know what I am up against next time.
Now you see it….
Now you don’t….
So folks, I cannot offer you an exact/full proof pie filling recipe (there are tons out there on the internet). But I CAN share with you (if it’s ok to) theeeee most amazing recipe for pie crust.
Pate Brisee
(Martha Stewart Baking)
2 1/2 cups AP flour
2 sticks (1 cup) frozen unsalted butter, diced/cubed
1/4 to 1/2 cup ice water
2 Tablespoons sugar
1/2 teaspoon salt
Directions:
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
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Amanda is right!!! You will feel like someone on Little House on the Prairie when you make a pie!
Having a freshly baked pie sitting on the counter is a good thing. Thanks Martha!
