Pie Crust

I’m the first to admit this recipe may seem like way too much work when you can just buy a pie crust at the grocery story for a dollar.  But if you have the time, this will give you an amazingly flaky, crunchy, buttery crust that goes way beyond what you can buy in the frozen food aisle.

Makes 1 13 in pie crust
Pie Crust
6 oz all purpose flour
2 tsp salt
1/4 tsp baking powder
6 Tbs unsalted butter, chilled, cut into 1/2″ cubes
4 Tbs vegetable shortening, chilled, cut into 1/2″ cubes
2 to 4 Tbs ice water

1. Mix the flour, salt, and baking powder and chill in the freezer for 30 minutes. (a zip lock bag works well for this)

2. Add half the butter and shortening cubes and toss to coat with flour.

3. Pour it all out into a food processor. Give it four 1 second pulses and then process for 4 seconds.

4. Add the remaining butter and shortening and pulse four more 1-second pulses.  Then process until you pea sized pieces of butter and shortening (3-4 more seconds).

5. Empty this into a bowl and drizzle 1 Tbs of the ice water over it.  Mix the dough together.

6. Keep adding ice water 1 Tbs at a time and mixing in between until the dough feels moist and binds together and is no longer super crumbly.

7. Form the dough into a 5 inch disk, flour, wrap in plastic wrap and stick in the fridge for about an hour (or up to 3 days if you’re making it ahead of time).

8. Roll out the pie crust until it is 13″ in diameter on a pastry cloth with a rolling pin – it should be about 1/8″ thick.  (Flour the pin and and not the crust to keep from incorporating too much flour in the dough).

9. Find yourself a good pie recipe and use your delicious homemade crust.


Sauteed Carrots with Ginger, Orange, and Scallion

It’s root vegetable season (I know you’re just as excited as I am!).  Lynn and I went to the Farmer’s Market downtown and picked up a ton of fresh carrots, some were even fun colors like purple. (Fun fact: All carrots were originally purple until the 17th century when they were bred for the orange color as a tribute to the House of Orange in the Netherlands.)  This recipe uses a lot of bright flavors to play off the earthiness of the carrots.

carrots with ginger, garlic and scallionsServes 4
Sauteed Carrots with Ginger, Orange, and Scallion
Juice from 1 large orange (I don’t want to tell you how much that is because you’ll just use orange juice, and it’s just not the same)
4 tsp honey
4 tsp soy sauce
1/2 tsp lemon zest
2 Tbs butter
4 tsp olive oil
2 lb carrots (cut into 2 in long, 1/4 in sticks)
1/4 cup thinly sliced scallion
2 tsp minced fresh ginger
1 tsp minced garlic

1. Whisk together the orange juice, honey, soy sauce, and lemon zest until the honey is dissolved.

2. Heat 2/3 of the butter and olive oil over medium heat in a 12″ sauce pan.  When it gets to temperature add the carrots and pinch of salt. Cover the pan.

3. Stir the carrots occasionally until brown, 16 minutes or so.

4. Add the scallions, ginger and garlic and cook until fragrant (20 seconds or so).

5. Add the juice mixture and stir until it thickens.

6. Remove the pan from heat and add the remaining butter to finish. Stir until melted.