Pie dough is a tricky beast I've never been able to master well. With only a few ingredients to it, you'd think it would be hard to mess up. But today, instead of my typical old school method using the two knives to cut in the shortening, I used my hand mixer. It made the whole thing a breeze. I've found some fancier pie dough recipes that include things like lemon zest and sour cream. The success of these has given me newfound confidence to branch out in the pie making department.
Today I made cherry hand pies. I ate 3 of them and counted it for breakfast and lunch.
3 comments:
Girl, your pie is so pretty and so damn tasty!
Ohhh! You should share a recipe or two. I would love to try making pie crust from scratch. Also, I have never quite figured out what cutting butter into flour entails.
My recipe for this was kind of haphhazard. But I think my next hand pies will be Smitten Kitchen's Bourbon Peach Hand Pies. Yum!
http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/
Cutting the butter or shortening into the flour is mixing it until it's kind of crumbly and dry. You can't "stir" cold butter or shortening, so it has to be "cut" into it. Like, split into bazillions of pieces. It will make sense once you do it.
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