On Saturday, I had the pleasure of being seated at writer Betty Fussell's table at the Steak and Eggs brunch at Blue Hill at Stone Barns. Betty has been a hero of mine and in person she was just as charming as I imagined she might be.
|Me with Betty Fussell|
So on Sunday night, after watching Kate Winslet as Mildred Pierce make pie crusts that were so brilliant, so malleable and so well-behaved, I decided to try my more modern hand at it.
And so inspired, I decided that I would be the boss of my pie crust (and not the other way around, the way it usually is). You know how a dog can sense when a person is fearful of it? I think that my pie crusts sensed the same hesitancy and took advantage. But no more.
|I needed a few patches, but far fewer than normal.|
So with flour, butter, leaf lard and salt (and my food processor) at the ready, I sought to master the pie crust.
Did I finally learn to psych out the crust? Not entirely, but overall, it was more compliant and the result was much better.
|The leaf lard is for tenderness; the butter is for flavor. Before I discovered leaf lard, I used Crisco,|
but since they started making it with no transfats, it's properties are not as good.
|The flour mixture after the fat is cut in.|
|Form it into a ball, after the ice water is added.|
|Rolling it out is the hard part (at least for me).|
|DH took this artful picture of the Bloody and Beety Marys at the brunch.|