a perfect pie crust

Mary Dougherty

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I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

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Today I find myself in the very same place as last year. For the second year in a row I’ve opened the New York Times, seen a recipe perfect for peaches, and used the ones I had on hand after canning to bake up a treat. Last year it was galettes and this year it’s tarts.

However, there is a difference in the recipes. When I set out to make this simple and fairly quick tart, I started with the crust which I found to be my favorite crust to make to date! Usually I find myself frustrated by the ragged mess of dough which is unwilling to come together easily. This time, it was simple and stress free, which is what I think baking should be. So, courtesy of Florence Fabricant (quite a name!) the author of the article and recipe, here is the dough that was delicious and easy to make:

Pastry Crust :  1.5 c flour   |   1/2t salt   |   2T sugar   |   8T cold unsalted butter   |   1 egg yolk, beaten   |   cold water

– Blend the flour salt and sugar in a bowl, then cut in the butter with pastry blender, or use a food processor.

– Beat the egg yolk with 3T cold water, and pour over flour mixture and combine. A bit more water may be necessary (I think I used 2T extra)  and gather dough into ball. Roll out as needed on a lightly floured surface.

…and there you have it. I’m sure many of you have a favorite pie / tart crust recipe you follow, and I’d love to hear any secrets you’re willing to share. If you don’t have one, give this a try and I hope you like it! To make the rest of the tart I simply pre-baked the crust in tart pans at 375, then took them out and spread jam on the bottom, layered peaches, drizzled butter and sprinkled sugar. In to the over at 400 for 30ish minutes and they were done.

Have a fabulous weekend and if you’re in the mood to cook here are a few other recipes I’ve previously shared.

Homemade Hummus   |   Chocolate Cake   |   Ricotta Gnudi   |   Chocolate Waffles

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