34. Pie Crust

There is nothing like leftovers gussied up with homemade pie crust. We had leftover stew transformed into a meat pie tonight. I drained off a lot of liquid first, of course, and pre-baked the bottom crust.

On a side note, the stew started with a deer roast. Mike made parallel slices in the top of the roast about 2 inches deep and inserted bacon into the slices ("like bread into a toaster") and then wrapped the whole thing in bacon--this was good, but the next step of pot roast was even better. More veggies and it became a stew. It is ending its life as a meat pie. Four meals from one roast (and root veggies and peas to stretch).

But pie crust.

I used to suck at pie crust. Completely. It was a flat rock at the bottom of a pie. I tried to follow all the rules--act quickly, stay cold, use two knives or some sort of special cutter--and I was a loser. But I liked pie and detested frozen pie crust. I had to improve.

I started using a food processor.

I make good pie crust now.

My recipe for double crust.:
2 cups flour (either whole wheat pastry or white)
1/2 t salt
2/3 c butter (I know many folks use shortening but it's not part of my culture)
ice water

I put ice water in a measuring cup, set aside. Combine dry ingredients in the food processor. Stir. Add chunks of butter, process some more until combined fully. Then I turn the processor on and slowly pour water in (it's several tablespoons but I don't know how many). When dust becomes thick crumbs, I slow down. When thick crumbs congeal, I stop and let the processor do the work. If it looks too dry, I add a bit more. Otherwise, I'm done. Cold, well mixed, not overworked.

I roll half out on a piece of marble, dusted with flour. Fold in half and pick it up--line the pie plate and continue with the recipe. Then I roll out the other half and finish. Bake as directed in the pie recipe (or for meat pie, 300 degrees until done and hot (less than an hour or so).