Saturday, October 17



Our last class before our exam was based around pie and tart dough. While part of me would like to continue the myth that pie crust from scratch is a laborious and easily-effed-up affair, especially because I over-baked one crust and thoroughly mangled the other, it really is quite easy to make. And even if, like mine, it doesn't look so perfect, it will still taste good. Just call it "rustic" and be done with it. SO DO NOT BE AFRAID MY FRIENDS, GO FORTH AND MAKE YOURSELF SOME PIE:

Pâte sucrée
This crust is sweet, good for dessert tarts, and super forgiving. You can re-roll it, patch holes, even make cookies with the scraps. And no chilled butter required.

7.5 oz softened butter
3 oz confectioner's sugar
1/3 tsp salt
1/2 tsp vanilla extract
3 oz eggs, beaten
12 oz flour (pastry if you have it)

Cream the butter and sugar to a paste in a mixer. (It should be toothpaste consistency- not til it's fluffy.)
Add the eggs gradually and then add the sifted dry ingredients. Mix just until it comes together nicely.
Flatten the dough into a disk and chill for at least 30 minutes. Then roll it out, drape into your pie tin, and let chill again.
Bake at 350 til GOLDEN DELICIOUS.