There are certain things I make from scratch, like pie crust and biscuits, and certain things I don’t, like tortillas and gnocchi. Some of it’s due to the fact that it’s hard to find a pie crust that doesn’t have trans fat in it, while it’s easy to find decent pasta. And some of it is just habit and laziness.
I grew up with my mom making homemade pie crust for her fabulous quiche, or for her Cranberry Apple Raisin Pie around the holidays. So making pie crust is just one of those things that seems easy to me. And actually, it really is simple.
Since summer is the time of fruit pies, this begins a short (so far) series on easy pie crusts. We’ll start out with my mother’s classic recipe, which is a two-for-one: you make two crusts at once so you only do half the work, and you can freeze one. I think it’s the only way to go when making a full-size quiche.
Then we’ll move along to a no-roll crust I picked up in Paris a few years ago. And finally, we’ll close with a flavored crust that is the basis for a delicious summer pie.