When I was a little girl, I lived across the street from a lady named Mrs. Rothenberg. She had a grand-daughter about my age, and one fall day when I was about eight, I went over to play and Mrs. Rothenberg taught us how to make pie crust. Her advice sticks with me to this day: mix up the dry ingredients, pinch in the shortening with your fingers, then add the coldest water you can find and stir it up just enough to get it to stay together. Let it rest, roll it out once, and then “don’t mess with it!!”
Just for the record, my mother could make a great pie, too, but we sometime forget the moments when our mothers teach us, because they do it every day.
Herbed Pastry
This savory pie crust is the perfect finish for a vegetable or meat pie; or cut it into 4" circles, add filling, and pinch the edges together to make flavorful little turnovers for lunches or snacking.
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 143 kcal
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/2 cup butter
- 7-8 Tablespoons ice water
Instructions
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In a medium bowl, mix flour, sage, thyme and salt. with a pastry blender or fork, cut in butter until mixture resembles very coarse crumbs. (Really, who am I trying to kid - I use my hands for this.) Sprinkle ice water over the top and stir with a wooden spoon until a ball forms. Press into a ball and let rest at least 10 minutes in the refrigerator before using.
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Makes enough to cover about three 9-inch pies, or one large baking dish and one medium-size dish. If you don't need that much, just cut the recipe in half.
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Bake according to directions for whatever you are making.
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