Last week's pie making success was due to the precision of one Ms. Martha Stewart. I know. I know. My feelings are undecided when it comes to Ms. Martha. But let me tell you her basic pie crust recipe kicks some serious ass.
I have a problem. I have a tendency to overwork the dough; much like my tendency to over analyze every event that occurs in my life. The end result of both activities is something that is tough to handle and way too complicated.
BUT...Ms Martha Stewart saved the day! Actually, it was more like Martha, the lovely red food processor, LCD Soundsystem on the stereo, and the fact that my refrigerator works.
The recipe is very exact. I mean VERY exact. The instructions demand that the pie maker process the dough for 10 seconds, then 30 seconds. It is essential that everything (and I mean everything) is cold. At this point, I imagine you are shaking your head and saying to yourself, "Yes, we all know these things." This is true. But how soon I forget that the quick and simple is usually the best solution.
The end result was a magnificent strawberry-peach-raspberry double crust pie. So what if I misjudged the thickness of the crust. It just means that I have a nice sized ball of fabulous dough waiting patiently in my freezer for tomorrow's pielet experiment.
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