Tuesday, June 9, 2009
Dough stuck to the rolling pin, stuck to itself, flecks of butter sucking themselves onto other flecks of butter, a pie blob, a crust blob, a blob of pastry with no beginning and no end that has permanently bonded to the rolling pin and will never make it onto the pie tin in one unbroken beautiful perfect swath of pastry.
Have I mentioned that making pie crust from scratch makes me exceedingly nervous?
Somehow it just seems less risky to head to the grocery store's frozen food section and pick up a package of pre-made.
That is why, when I came across this pie crust recipe that's not roll-'er-out but smush-'er-in, the thought flickered through my brain -- I could do this. I could actually make this pie crust from scratch, by hand, with no stress and no excessive sweating.
No rolling pin needed. No pastry talent needed. Just mix up the three ingredients and use clean fingers or a spoon to smush the dough into the pie tin.
Now go. Smush. You can do this.
Note: This makes two crusts, and freezes beautifully.
PRESSED PIE CRUST
2 c. flour
1 c. butter
1 c. finely chopped nuts
Put flour and butter in medium bowl. Use a pastry blender to cut in butter until it's the size of small peas. Add the nuts, mix well, and press into two pie pans.