One of my favorite things about late summer is the fresh pies and tarts made with the fruit of the season. Just last night my mom whipped up the most delicious fresh peach pie. Over the years we have had the chance to try out dozens of homemade crust recipes. Homemade pie crust is one of those things that is SO easy to make and is exponentially better than anything on a grocery store shelf. A few hints I learned early: use very cold butter and only roll it out once--the more the crust is handled the tougher it will be. This is a favorite recipe because it is smooth, yet flaky and has a tiny tang with the vinegar. It goes well with any fruit and can also be used for savory recipes, like quiche. Serve it with homemade ice cream and prepare yourself for silence at the table.
- 2 c. all purpose flour
- 2/3 c. cake flour
- 1/2 t. salt
- 2 sticks COLD unsalted butter
- Mix: 1/2 c. ice water, 1 large egg yolk, 1 tsp. cider vinegar
In a food processor, pulse flours and salt. Add butter and pulse 4 times. Add liquid mix in a thin stream and pulse ~20 times. Wrap in plastic discs and refrigerate at least an hour.