Until recently I always bought the pre-made pie crusts. After hearing how easy it is to make a pie crust, I tried it. It IS easy!
Try it this Thanksgiving. It will add about 10-20 minutes to your pie making (depending how lackadaisically you go about these things…) and is sure to impress.
At first I was slightly worried because all the recipes I found suggested using a stand mixer with a paddle attachment. But then I thought about Ma on Little House in the Prairie and wondered how she used her Kitchen Aid with no outlets in her kitchen. I realized it IS possible to make a pie crust w/out a $300+ kitchen tool. Thanks, Ma!
All you need:
1-1/4 c all-purpose flour
1 TBSP sugar
1/4 tsp salt
8 TBSP cold unsalted butter, cut into small pieces
3 TBSP cold water
NOTE: This will make enough dough for ONE bottom crust. If you’re making a pie that needs a top crust, double this recipe.
Whisk together the flour, salt & sugar.
If you have a stand mixer, use your paddle attachment to combine the butter with the dry ingredients.
Here’s what your butter should look like:
I used this pastry cutter that my dear friend Nina gave me:
(She gave me that about 10 years ago and didn’t know what it was until I started cooking recently. Thanks, Neen!)
Keep cutting the butter into the dry ingredients until the butter is in pea-sized pieces.
LOVE that shadow across the ingredients! Of course the one day my kids were out was DARK & rainy. Perfect for food pix.
Now drizzle in the water while kneading.
If your dough is “dry” and/or not coming together, add a little more water but go very sparingly on that. I added about another 1/2 TBSP
If you have the stand mixer, you can use your paddle attachment and mix until dough JUST comes together. I simply kneaded with my hands (which explains the lack of pictures). Then form dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.
Quick & easy pie crust containing NO Crisco! Impress your guests! Impress your hosts! Impress yourself!
Ingredients
1-1/4 c all-purpose flour
1 TBSP sugar
¼ tsp salt
8 TBSP, cold unsalted butter, cut into small pieces
3 TBSP cold water
Instructions
Whisk together flour, sugar & salt in either your stand mixer bowl or just a large bowl if you don’t have a stand mixer.
Add cold butter pieces & cut them into the dry ingredients either with your paddle attachment on your mixer or with a pastry cutter.
Drizzle water in and combine or knead until dough JUST comes together.
Form dough into a ball & cover in plastic wrap.
Refrigerate for 30 minutes before rolling.
Properly wrapped, dough can be frozen for up to 2 months.
Notes
This makes enough dough for ONE bottom crust. If your pie also needs a top crust, double this recipe.
2.2.8
Placed in a freezer Zip-loc, pie dough can be stored in the freezer for 2 months. If you need it that week, you can make it a day or two ahead and keep in the refrigerator. Make sure it is wrapped properly so it doesn’t dry out.
Tomorrow: how to make a pecan pie with this dough!
London. 1994. I was sleeping on someone’s floor that summer. We decided to go see “Reservoir Dogs” at the cinema. (Yes, I called it “cinema” to get you in the frame of mind.) I ordered popcorn. Crammed a large fistful into my maw. What the WHAAAAT??? Sweet? It was sweet. AND savory. Mmmmmmm…like an adult’s Cracker Jack.
People were smoking cigarettes in there. The good old days!
Last week, a new friend was telling me how to make microwave popcorn in a brown paper bag. (Thanks, Kristy!) I remembered seeing something about it on Pinterest so I decided to give it a whirl.
Today I got a hankering for the sweet version so I looked up some recipes. Most of them called for what most Santa Monica moms consider the devil of all sugars: corn syrup (which makes a mean pecan pie) but I thought I could find something more “natural.” It came out real nice. REAL nice!
Btw: if you’re interested, here’s what’s in Pop Secret, Premium Popcorn:
POP SECRET, PREMIUM POPCORN, 1-STEP WHITE CHEDDAR
INGREDIENTS: Popcorn, Partially Hydrogenated Soybean Oil, Salt, Modified Cornstarch, Maltodextrin, Natural Flavor & Artificial Flavor, Lactic Acid, Monosodium Glutamate, Color (Yellow 5 Lake & Yellow 6 Lake), Nonfat Milk, Freshness Preserved by Propyl Gallate.
That isn’t sooooooo bad. But check out this one!
ORVILLE REDENBACHER’S, MICROWAVE SHAKEABLES, REAL RANCH POPCORN
INGREDIENTS: Popcorn Orville Redenbacher’s Gourmet Popping Corn, Palm Oil, Salt, Freshness Preserved with TBHQ and Citric Acid. Pouch Ranch Seasoning, [Buttermilk, Salt, Tomato Powder, Monosodium Glutamate, Cornstarch, Sugar, Whey, Sodium Diacetate, Onion Powder, Citric Acid, Garlic Powder, Spices, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Lactic Acid, Natural Flavor and Artificial Flavors, Disodium Inosinate and Disodium Guanylate, Canola Oil, Artificial Color (Including Titanium Dioxide, FD&C Red 40, FD&C Blue 2 and FD&C Yellow 5) Maltodextrin, Disodium Phosphate, Less Than (2%) Silicon Dioxide Added as an Anticaking Agent], Buttermilk Powder, Salt, Onion Powder, Natural Flavoring, Modified Cornstarch, Tomato Powder, Citric Acid, Spice and Herb, Disodium Guanylate, Disodium Inosinate, Spice and Coloring, Artificial Color, FD&C Blue 1, FD&C Red 40.
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INGREDIENTS:
1/4 c popcorn kernels
1 TBSP olive oil
salt to taste (1 pinch up to 1/4 tsp)
brown paper bag (OR a vented lid which can be laid across a micro safe bowl – prolly more eco friendly)
First I’ll show you how to make the straight up kind, then I’ll share a couple of variations.
Combine kernels, olive oil & salt in a small bowl.
Unceremoniously DUMP into a brown paper bag (or your bowl – incidentally, I plan on using a bowl with a vented lid as soon as I GET a vented lid.) But hey, I had a package of brown paper bags from 2009 – when I was teaching 6th grade.
Some recipes advised STAPLING the bag. Listen, I used to bus tables at The Old Heidelberg in Naples, FL and will never forget the sparks that flew when I put a wicker bread basket with staples in the micro. Nor the ass-chewing I got from the cooks.
I folded my bag.
Unsure of how long to microwave it, I pushed the “POPCORN” button.
Then, b/c I missed the heavenly trill of the smoke detectors, I pushed it again.
Dad-blame it!!
So I tried it again. This time I just pushed the popcorn button once. When I heard the popping slow down, it happened to turn off. I suggest you stand right by your microwave and when the popping slows down, turn it off since all microwaves tend to have different POWER.
The second time it came out perfect! I added a little salt.
Now for the flavors.
1. SPICY. Add a tsp of spice rub to the kernel/oil/salt mixture. I used Tony Chachere’s spice rub.
Tasty!
2. HERB/PARMESAN. Add a few sprigs of fresh herbs to the kernel/oil/salt mixture. I used rosemary & thyme.
Make sure the herbs are coated in oil so they don’t burn. You can also mix them in the oil/kernel concoction for about 5 minutes prior to nuking so they can infuse the oil.
Sprinkle fresh parmesan on top of the popped corn. YUM!
(I forgot to take a picture of that.)
3. SWEET. This is my favorite. Add 1-2 tsp of maple syrup to the kernel/oil/salt mixture. You still need the salt!
Because of the sugar it seems to burn but it might be just caramelizing. Just pay extra attention to cooking time.
It looks burnt but it’s not!
Macro feature really can’t make my fingers/nails look dirty enough!
Quick & easy snack. Sooooo much healthier than the store bought microwave popcorn!
Ingredients
¼ c popcorn kernels
1 TBSP olive oil
1 pinch salt (you can always add more later)
brown paper bag OR microwave safe bowl with vented lid (lid can be bought separately)
OPTIONAL:
creole spices
sprigs of fresh herbs
fresh parmesan cheese
1-2 tsp maple syrup
Instructions
In a small bowl, combine popcorn kernels, olive oil & salt.
Pour mixture into a brown paper bag.
Fold bag several times.
Microwave using “Popcorn” button. If you don’t have that button, try 2 minutes on HIGH but be ready to shut it off when the popping slows down!
Notes
To add flavors:
1. SPICY: add spices directly to bowl of oil/kernels/salt. Continue as you did with the plain.
2. HERBS: add sprigs of fresh herbs to the bowl of oil/kernels/salt. Allow to infuse for 5 minutes. Continue as you did with the plain.
3. SWEET: add 1-2 tsp of maple syrup to the bowl of oil/kernel/salt. Continue as you did with the plain.
2.2.1
Finally, the one con to making popcorn this way: there tend to be a lot more unpopped kernels than you’d get in the pre-made microwave popcorn bag. I’ve yet to find a solution to this problem but am interested in hearing if anyone out there has?
We used to take them when we went hiking, skiing or kayaking. Those were the days! I always preferred these to Power Bars (old school), Tiger’s Milk & even Cliff Bars thinking they were less processed/chemically.
Also, I wanted something portable for the kids & me that wasn’t loaded with extra sugar. I can’t believe how easy they are to make. These are great little energy bars – and a healthy power snack to keep in your purse.
I think they also help keep you regular. If you know what I mean.
You should be able to get everything at your regular grocery. Nothing fills me with dread more than the thought of a trip to Whole Foods. I actually like the store but it’s not near my house, it’s pricey & it’s just a li’l too much sometimes. Holy cow I was amazed to find everything I needed at Ralph’s & Trader Joe’s!
Here’s what you’ll need:
INGREDIENTS:
1 c dried blueberries
2 c cashews
1 c dates, pitted (Medjool work best)
1/2 a vanilla bean
zest of one lemon
1. Toss blueberries in your food processor. I know, I know, in the past I’ve bragged about using my blender for everything. And I did this time too. But if you are lucky enough to have a food processor – use it.
Dump blueberries into a large bowl.
2. Now process your cashews. They should be in a fine dust. Not like mine. Here’s where things went wrong. (I chopped the dates first but they made the stickiest, crazy mess so I decided next time I’ll do the cashews first.) Anyway, by the time I got to the cashews my blender had had it. It smelled like smoke and then the two black rotors with black rubber teeth, that need to stay clenched together, melted down, spewing black rubber, followed by a VERY BAD SOUND and a less bad but still bad SMELL. After that, the blender ceased to function.
Is this where bragging gets you?
Anyway, that explains the whole cashews in my bars. Yours won’t have those. But if they do, big deal?
Before the blowout.
Add the chopped cashews to your bowl.
3. Now chop the dates. This’ll be an ooey gooey sticky mess. Like someone stepped on a giant raisin. Except in your blender. Only you’ll be using your food processor for this.
I did the blueberries & dates first!
Add ‘em to the bowl.
4. Finally, add the lemon zest & scrape out the innards of a half of a vanilla bean. That’s that really dark stuff on top.
5. This ain’t pretty but knead it by hand. You’ll want to combine it as thoroughly as you can unless you don’t mind biting into a pure clump of lemon zest.
Could my hand BE any less photogenic? Oh wait, that’s what it actually looks like in person.
6. Spread the mixture into the bottom of an 8×8 (or something close) baking dish. Refrigerate for about 30 minutes before cutting.
Bea loves ‘em!
Maddie feels differently about them.
What’s Maddie doing back there? Who didn’t fold the laundry?
These will keep well in the refrigerator for 1-2 weeks according to internet lore…
Homemade Blueberry Lara bars – nuts & fruit, what more could you want?
Ingredients
1 c dried blueberries
2 c cashews
1 c dates, pitted (Medjool work best)
½ a vanilla bean
zest of one lemon
Instructions
Toss blueberries in your food processor. Dump chopped blueberries into a large bowl. They won’t chop perfectly but as long as they’re sort of torn you’re in good shape.
Now process your cashews. They should be in a fine dust. Add the chopped cashews to your bowl.
Chop the dates. This’ll be an ooey gooey sticky mess. That means you’re doing it right! Add ‘em to the bowl.
Finally, add the lemon zest & scrape out the innards of a half of a vanilla bean. That’s that really dark stuff on top.
Knead it by hand. You’ll want to combine it as thoroughly as you can unless you don’t mind biting into a pure clump of lemon zest.
Press the mixture into the bottom of an 8×8 (or something close) baking dish. Refrigerate for about 30 minutes before cutting.
Notes
Properly wrapped, these should keep well in the refrigerator for up to 2 weeks.
This is SO easy. I started it with some Greek Yogurt I had.
I wanted to do this for a while because I am sick of throwing away all those little half eaten yogurt cups. This way I can control the serving size and use a lot less packaging. Also, I just wanted to try it!
Here’s all you need to get it started:
YOU NEED:
2 quarts milk (I used whole milk but you can try 1 or 2% if that’s all you have)
1 fine mesh strainer
1 candy thermometer (oops mine isn’t in the picture – we had it from deep frying a turkey a while ago)
cheesecloth/coffee filters or thick paper towels (I had the coffee filters)
2 teaspoons of plain yogurt (this will be your starter)
This is so easy! I recommend starting this an hour or two before you go to bed. Then the yogurt can incubate while you sleep…
1. Heat 2 quarts of milk (on medium-high heat) in a pot to 180 degrees F. Stir occasionally.
2. When temperature reaches 180, remove from heat and let cool down to between 110 and 120 degrees. Stir occasionally as it’s cooling. When it’s between those two temps, add the 2 teaspoons of yogurt whisking to combine.
3. Turn oven on for about a minute – just to take the chill out.
4. Pour milk into large bowl, cover with a heavy plate or lid and place in oven. Leave for 8-12 hours.
5. When you take it out, strain it into the mesh colander lined with cheesecloth, coffee filters or THICK paper towels. Do this over a shallow pan or bowl with a lip as the whey will drain out of your yogurt. Place this draining contraption in your refrigerator for a few hours, or until it seems to have stopped dripping. Honestly, I didn’t have room in my fridge so I just strained it on the counter for an hour (I think!) and then I poured the yogurt into a large plastic container, whisked it to combine & stored it in the fridge.
OPTIONS: add a couple of teaspoons of vanilla extract and/or honey or just toss fresh fruit on top. I love it with honey!
Making your own yogurt is soooo yummy! You can use it to replace sour cream or to cut the heat on spicy dishes. Think of all the plastic yogurt containers you save AND all the chemicals & added sugar you and your kids are not getting.
Make your own yogurt with NO special equipment! Great for toppings on spicy meals, baked potatoes, in smoothies, baking & just as a snack.
Ingredients
2 quarts milk (1%, 2% or whole)
a fine mesh strainer
cheesecloth, coffee filters OR thick paper towels
candy thermometer (or any kitchen therm. that can measure liquids to 180 degrees safely)
Instructions
Heat milk to 180 degrees F over medium heat.
Take milk off heat and allow to cool.
When milk cools to between 110 and 120 degrees, whisk in 2 teaspoons of plain yogurt.
Turn oven on for about a minute just to take the chill out.
Pour milk into oven safe bowl with lid (I used a ceramic plate as a lid) and allow to “incubate” for 8-12 hours.
Line mesh strainer with the cheesecloth/coffee filters or paper towels and rest over a shallow pan. Pour yogurt into strainer and allow to drain for a few hours or until it’s done draining. The liquid that ends up in the pan is your “whey” which you can use or discard.
Pour strained yogurt into a lidded container for the refrigerator.
Notes
Yogurt will be good in refrigerator for about a week.
Add a couple of teaspoons of vanilla extract if you plan to serve it with fruit etc.
Add honey to taste or fresh fruit. YUM!