Mastering Flaky Double-Layer Pie Crust is one of the most rewarding culinary skills. Carefree summer days + sweet, juicy local peaches are the perfect combination for making a peach pie with homemade Flaky Double-Layer Pie Crust!
The secret to flaky pie crust is not over-working the dry and wet ingredients.
10T.unsalted butter, chilled and cut into small slices
In a medium size bowl, whisk together the flour and salt.
Add the butter, lightly toss with the flour and blend with finger tips into the flour.
Add the shortening, lightly toss with the flour and blend with finger tips into the flour.
Add about 1/3 the water, using a spatula, gently stir the ingredients. Add another 1/3 the water; gently stir.
Depending on the humidity of the day 3/4 cup flour might be enough.
At this point, the crust will have dry and wet spots.
Turn out onto a single layer of a Ziplock bag, gently press the crust together with the Ziplock bag until it is combined, still careful not to overwork. This technique prevent over-adding of flour which makes the crust tough.
Divide the crust into two parts. Lightly flatten each one into a disk. Wrap in plastic wrap. Chill for 1 hour and up to overnight.
Just one bite of one of a blueberry muffins, my mind drifts back in time . . .
Growing up in Louisiana, blueberry muffins were one of my very favorite things to make. Also, one of my father’s favorite things to eat. Suppose that’s the reason I enjoyed making them so much and still do. Reminds me of our time spent gardening, raising chickens, doing projects around the house, and summer dinners on the front porch. Simple times.
What foods remind you of your childhood? Do you have a special recipe to share? Please send them along . . .