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.
Warm Smashed Potatoes pair perfectly with a salty-savory Mustard and Caper Vinaigrette, giving you a hearty side to any fall meal.
CLICK HERE TO JUMP TO THE RECIPE
Where would we be without potatoes? No fries, no tater tots, no hash browns. Indeed, the world would be a sad place without them. And according to Matt Damon in “The Martian,” potatoes and enough math can save your life on Mars. This quick recipe for Warm Smashed Potatoes is perfect for weekday dinners, with a nice briny counterpoint from the vinegar and capers to punch it up a bit.
Cooler weather – and Oktoberfest! – is the perfect time to enjoy super tender and flavorful Sauerbraten.
The calendar is telling me it’s fall (although the weather disagrees), and that means we have the official excuse to start making some hearty, rich food to go along with the full flavored beers of the season: Oktoberfest! We love Oktoberfest beer! The rich maltiness and the beautiful amber color just seem to fit with the changing leaves and cool breezes (you know, in places other than Houston). But even if we don’t have the most fall-like weather, Houston is home to our favorite Oktoberfest brewer, St. Arnold’s. We fell in love with their liquid gold when we went to school here, and believe me, we were on the lookout for it whenever we would come to visit. Yes, we were that person asking the store if they had any Oktoberfest beer in April. And since we have this wonderful German inspired beer, we figured we should pair it with some German style food. May I introduce you to sauerbraten!
Houston isn’t just barbecue and Tex-Mex! Cane Rosso delivers some authentic – and amazing – Neapolitan pizza.
I love pizza. It’s my no hesitation desert island food, and I will eat it at any meal (and in-between as well). I think one of the best things about pizza is that even mediocre examples still taste pretty good. It’s just hard to mess up something that combines bread and cheese, although if you try to put anchovies, mushrooms, or pineapple on my pizza, we are going to have words. With that being said, since there is so much good pizza out there, it takes something special to move it up a tier to GREAT pizza, and Cane Rosso delivers.
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?