We’re sharing a tutorial to make the easiest, flakiest pie crust recipe ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama – just perfect pie!
Pie crusts. They seem basic, but when it comes to common baked goods, you’d be hard-pressed to find something that inspires such fear and intimidation in the hearts of both novice and experienced bakers. Sure, croissants and wedding cakes carry their own high stakes, but your average baker isn’t usually trying to whip those up on a Sunday afternoon. Pies, on the other hand, are ubiquitous, but they can also be strangely challenging. As a result, a lot of home cooks find it’s easier to buy a pre-made crust, then focus their efforts on a delicious filling. Homemade crust is not worth they effort, they say.
But they ARE! I promise, they are! The problem is that most people haven’t learned a good pie-crust-making technique. I’ve found that it’s very hard to learn how to roll out a successful pie crust by reading about it. This is one of those activities that you really need to learn by watching.
I was lucky enough to have a mom who was a fabulous pie-baker. In fact, I was spoiled. A store-bought pie crust never crossed the threshhold. And when I was just a wee tot – okay, maybe when I was 11 – my mom started teaching me how to make a pie. She was a very patient instructor, showing me how to mix the dough and how to roll it out, and then making me copy her movements. I’ll admit, it was intimidating for me at first, even with my mom’s watchful eye. (I would’ve HATED to ruin dessert!) But over the years and many, many pies, I realized her technique was about as fool-proof as a pie crust recipe could get. Not only was it simple, but it yielded an incredibly flaky, flavorful crust that beats any store-bought pie crust, any day of the week.
Drunk in the Kitchen Brownies: fudgy brownies with peanut butter bourbon frosting, chocolate covered pretzels, and salted caramel sauce. In other words, the life of the party!
Oh hey! Yes, I know, this is our second post in two weeks with “bourbon” in the title, following our Apple Cider Sangria with Cinnamon Bourbon. Yes I realize that may be a bit much, even for us. And yes, I realize I may have gone even farther downhill with this one, as it not only has “bourbon” in the title, but, in fact, the title is the rather unsubtle, “Drunk in the Kitchen Brownies.”
But. Come on. I asked Ross what to name them, because I couldn’t call them peanut-butter-bourbon-chocolate-covered-pretzel-brownies-with-salted-caramel-sauce.
But Drunk in the Kitchen Brownies? That’s MUCH easier to say! And also fairly accurate, considering the flavor profile. Not just bourbon, but everything you would throw in a brownie if you were drinking said bourbon while baking them.
Pretzels? Yup. Peanut butter? Yup. Salted caramel? Yup yup yup!
At least I restrained myself from adding potato chips?
Don’t wait for a birthday to try this Birthday Cake Batter Ice Cream! It’s creamy, rich, and packed with Birthday Cake Oreos plus a whole lotta sprinkles.
CLICK HERE TO JUMP TO THE RECIPE
This past week was Ross’s birthday, in which he gracefully entered his thirties (plural) and made it look good. (Feel free to embarrass him in the comments if you so choose.) So of course, us being us, it was a weekend of good eats. We met up with friends for a beer and our favorite burger at a local restaurant, and for his cake, I created an epic tower of chocolate and peanut butter that we will definitely share with you in the coming weeks.
Notice I did NOT say I made this Birthday Cake Batter Ice Cream for his birthday. But here’s the thing: I made it for no occasion at all, except that it sounded delicious. And we happened to have some leftovers in the freezer over his birthday weekend, which we somehow managed to eat, you know, when we weren’t eating cake or burger. (I SWEAR we’re not 500 pounds.) And in spite of the fact that Ross is not usually a big cake-batter-ice-cream-person, he pretty much inhaled this version. So I’m going to go ahead and say this was kinda-sorta-birthday-ice-cream. But more importantly, it’s also un-birthday ice cream! So take your pick and enjoy whatever day you want.
Mini M&M Peanut Butter Cookies are perfectly portioned – and perfectly delicious! – thick and chewy bites of heaven.
These cookies are so stinking cute I almost hate to eat–
Hooo boy I crack myself up.
Seriously. I loved stuffing these in my mouth. And when I say “them,” I mean roughly a dozen. Okay baker’s dozen. 82 at most. They just go down so easy!
The only thing that gave me any pause while munching? What to call them. Because you see, not only are these cookies mini, but they also use mini M&Ms. So…mini MINI M&M peanut butter cookies? Too much? Too many M’s?
Mini S’Mores Pies combine a buttery graham cracker crust, bourbon chocolate ganache, and toasted marshmallow frosting for an out-of-this world summer dessert. No campfire required!
You know what summer is about?
Sun. Swimming. S’mores.
Silly Sally simply swoons for summer!
Anyone else feel the same? I have to assume everyone is raising their hand right now. You can’t turn on your computer without *virtually* tripping over a recipe for a s’mores dessert. S’mores bars, s’mores dip, s’mores cookies. S’more s’mores? Why yes absolutely!
I love it all.
So with these mini s’mores pies, I’m sharing with you a love for summer and all its simply stunning sweets.