Tart and Pie Dough

Wow, Thursday already.  Where does the time ago.  I started working on my Thanksgiving day menu today.  I can't believe how close it is.  And of course behind that the "C" word LOL!.  Anyway, the parents and I were out at a local farmers market the other day and dad asked if I would make a cherry pie.  I said sure because we were at an Amish store that sold jellies, jams, pickles, salsas and of course already prepared fresh fruit pie filling.  Who wouldn't want to make a pie, they have done half the work.

So then I needed a simple (especially since I don't bake well) and easy pie crust recipe.  I turned to one of my favorite books for simple recipes.  Alice Waters "The Art of Simple Food" is where I landed.  Simple and delicious and Dad was happy with his pie!  Give it try, hope it works out well for you!  See you on Saturday.

Tart and Pie Dough

Have measured:

     1/2 cup ice cold water

Mix together:

     2 cups all purpose unbleached four

     1/2 teaspoon salt (omit if using salted butter)

Add 12 Tablespoons (1.5 sticks) cold butter, cut into small (1/4") cubes

Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces.  This will take 1 or 2 minutes.  (Or mix for no more than a minute, at medium low speed, in a stand mixer fitted with the paddle attachment.)  Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps.  In the mixer turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.  Keep adding water if needed.  Divide the dough in two, bring each part together into a ball and wrap each ball in plastic.  Compress each ball and then flatten them into disks.  Let rest, refrigerated for 1 hour or longer.

From here do your thing and make what ever kind of pie makes your heart smile! :D