Today’s episode is the first part in a “Let’s Cook” series. The theme? You guessed it! Recipes that use a pie crust. So naturally we should begin at the beginning and put together a good all purpose crust you can use for your sweet and savory experiments.
Pie crusts can be intimidating, but truth be told they aren’t too tricky if you follow a few important guidelines. They are also very quick to put together; you can have two crusts chilling in the fridge in about 15 minutes. Listen to the full episode below as I prepare two crusts, then in upcoming episodes I will make a variety of dishes putting them to use.
Mentioned in this episode
First and most important is the pie crust recipe itself. There are many to be found on the internet and in cookbooks, but for my money this one from Sally’s Baking Addiction is a winner. Sally’s accompanying blog post is a wealth of information as well and I definitely recommend visiting to see pictures of her process. This is the recipe I use in this episode.
Looking for some tools to make your pie journey easier? A pastry blender is a great tool to have handy for pie crusts (and they are great for making guacamole too). A digital scale for precise weighing of ingredients is a must if you plan to do a lot of baking. Finally, a silicone mat can make working your crust and cleanup a snap.
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