“Master Pie Crust”
Adapted from Bon Appetit magazine
Yields enough dough for a double-crust pie
- 3 1/2 cups AP flour
- 1 cup [2 sticks] cold butter, cut into cubes
- 1/4 cup vegetable shortening
- 1 tsp salt
- 1 tbsp sugar
- 1/2 – 2/3 cup ice water
Pulse flour, butter, shortening, salt, and sugar in a food processor until crumbly. Slowly pour in ice water until dough comes together. Divide dough in half, shape into discs, wrap in cling film, and refrigerate at least one hour before using.
Another old post, a weekend at home, a break from a busy semester.
April 7, 2012
It has finally reached that point in the semester when my motivation has been almost totally zapped. Not that I’ve stopped, you know, actually doing work, since that’s out of the question.
But that physical pain that you get right in your gut when you hear your alarm go off in the morning, the unbelievable amount of willpower necessary to swing your legs over the side of the bed, the sheer dread that shakes your core at the thought of removing the covers and having to face the day…
Oh man, it has hit full force.