Oh, pie crust. The goal is the flaky, lightly browned, crispy yet soft enough to cut with a fork perfect crust we all imagine but rarely encounter.
I’ve tried several different pie crust recipes and still haven’t found the perfect one. Just because my mom makes great crust (and she does) doesn’t mean her recipe will work for me (and, since I don’t have a food processor, it doesn’t). I don’t know why, but it’s just one of those things that you have to figure out for yourself, like eyeshadow colors and significant others. So I’ve decided to test out pie crusts until I find the recipe that works for me every time, and I’m going to share my attempts in the hope that maybe one of the options will work for one of you.
Yes, you read me right: I will be blending it by hand because I don’t have a food processor and honestly don’t really want one. I have a big kitchen by NYC standards, but it’s small by any other standard and I don’t have room for an appliance I’ll rarely use. I can see wanting one someday, if I get tired of hand-chopping and not being able to blend various things, but in the meantime I’ll happily use my pastry blender and get a nice arm workout.
Here is my problem: who will eat all the pies that are going to result from my experiments? My friends are forever avoiding sweets and never want to take entire pies home with them for fear of gorging themselves (which, of course, is exactly why I try to give all the sweets I make away!). I really need to make better friends with my neighbors so I can just force a constant stream of desserts on them.