The Perfect Pie Crust

It's true.  I think I've finally found it.  You can read more about my pie crust struggles over the years  here.

I found this recipe online (I had just copied it down by hand, sorry I can't remember the original source) and tried it for the first time on Thanksgiving.

My sister-in-law was so excited about my apple pie she took a picture of it. :)

 

It bakes up buttery, flaky and tender.  It has worked well with sweet fruit pies and savory chicken pot pie.  This recipe also makes a generous size that fills my deep dish pie pan with plenty of room to work with.

It's perfect and I'm so excited because making pie crust was one of those annoying challenges in my homemaking that I just couldn't conquer.

I realize this isn't the healthiest recipe, but if you aren't eating the whole pie by yourself...it should be forgivable.


The Perfect Pie Crust
(makes a top and bottom crust)

2 1/2 cups flour
1/2 tsp. salt
1 cup stick butter, chilled and diced
1/2 cup ice water

Combine flour and salt in a large bowl.  Cut in the butter, using a pastry blender or by criss-crossing two butter knives, until mixture is crumbly.
Stir in water gradually until dough forms into a ball.  Wrap up dough tightly in plastic wrap and refrigerate for 4 hours or overnight.

Tips:
*Use a large bowl.  You really need room to work with and it will save a lot of mess from flying flour.

*To gradually add the water I use a sippy cup without the stopper.  I fill it up and add a few ice cubes (it really does help) and you can pour in just the right amount of water while stirring the dough.

*Keep the dough cold.  I usually divide it into two pieces before chilling so I can roll out the bottom crust and keep the rest in the fridge until I am ready.  It makes it much easier to work with.

*I roll my pie crust out between two sheets of lightly floured parchment paper.  I've found that they release much easier than with using wax paper.  The sheets are larger so you have more room and it keeps your counter clean.

*Before baking the pie, I brush the top crust gently with egg yolk.  It helps it bake up golden brown.

I'm Featured!

I'm so excited!  My Olive Garden breadsticks recipe was featured over at Don't Waste Your Homemaking!  Be sure to check it out!

Homemade Olive Garden Bread sticks

Here is my recipe for bread sticks that I think are pretty close to The Olive Garden's.  It's made in a bread machine, so it's super easy. 

1 cup water, room temperature
3 Tbsp. oil
3 cups bread flour
1 Tbsp. sugar
1 tsp. salt
1 package yeast

• Place all ingredients in bread machine in order per manufacturer's instructions (mine is in the order listed).
• Set for dough cycle.
• Divide dough into 12 pieces, roll and shape each into an 8 inch rope
• Place  1/2 inch apart on a cookie sheet ( I line it with parchment paper)
• Sprinkle with salt
• Let rise until doubled, about 20 minutes
• Bake at 425 for 10 minutes or until slightly browned.
• Mix together 1/2 stick melted butter and 1/4 tsp. garlic powder and brush over warm bread sticks

Enjoy!  Let me know how they turn out!

Homemade Chai Latte

I had my first taste of chai tea when I worked at a coffee shop many years ago.  One sip and I was hooked.  It's a creamy, sweet and spicy cup of comfort.  All the recipes I had found to make it at home called for exotic spices that I didn't have and I was not willing to pay $$$ to invest in them.

Then I found this recipe in my Betty Crocker cookbook.  It may not be completely authentic, but it is delicious and made from spices that everyone should already have in their cabinet.

I halve this recipe to make a jumbo mug just for me. :)

2 cups water
4 bags black tea
2 cups milk
2 Tbsp honey
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon

Heat water to boiling in a medium saucepan.  Add tea bags, reduce heat and simmer  uncovered 2 minutes.  Remove tea bags.

Stir in remaining ingredients; heat to boiling.  Stir with a wire whisk to foam milk.  Enjoy!