Love

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Changing A Thanksgiving Cactus Into A Christmas Cactus – A Chilling Tale

This is my ten-year old Christmas cactus.  I really should say Thanksgiving cactus because for most of its years with me it has bloomed on Thanksgiving and never on Christmas.  This is my own fault and one I am trying to rectify this year.  It’s all in the chilling.  More on that in a second.

My Christmas cactus is from the genus Schlumbergera.  Schlumbergera  is a genus of cactus from the coastal mountains of south-eastern Brazil.  Plants grow on trees or rocks in habitats which are generally shady with high humidity.  Most species of Schlumbergera have stems which resemble leaf-like pads joined one to the other and flowers which appear from areoles at the joints and tips of the stems.  This genus contains the popular house plants known by a variety of names including Christmas Cactus, Thanksgiving Cactus, Crab Cactus and Holiday Cactus.

Over the last several years, I have put my Christmas Cactus in a shady area in my back yard usually in the beginning of June time frame.  Frequent watering and feeding is about all I do to the plant.  In ten years, I have re-potted it into a bigger planter only once.  For me, I like the Christmas Cactus because it needs little care for the most part.  Here is the plant at its regular summer home in my back yard.

In the first weeks of November, when the weather gets much cooler and frost is possible, I have brought the Christmas Cactus indoors and placed it on my kitchen table.  This transition from cool to warmer temperatures has always triggered the plant to begin to grow flowers that then bloom around the Thanksgiving holiday.  I always think, why if this plant blooms at Thanksgiving do we call it a Christmas Cactus?  That’s when I made a chilling decision.

The decision was to keep my Christmas Cactus outside until the beginning of December–one month later than usual.  I’m thinking that the plant’s transition from cool to warmer temperatures is the blooming trigger, so if I delay that transition for one month then I can truly have a “Christmas” Cactus.  So that’s what I did and my plant came indoors on Saturday.  As a precaution, I did cover the plant up on extremely cold nights or nights when a heavy frost was predicted.  Here is my plant when under the covers.

While the plant looks healthy and nothing appears to have perished due to the extra month of cold weather conditions, I think that the next few days of the plant being in the house will determine its fate.  It will either make it and begin to bloom in the next few weeks or it could also shrivel up and leave us because of the additional cold it has endured over the last month.  Keep your fingers crossed with me–let’s hope it transitions without a hitch.

I’ll post pictures when the Christmas Cactus blooms (or an RIP notification if things don’t work out).  There is nothing as pretty as a bloomed Christmas Cactus with its fuchsia pink flowers bursting from all sides of the plant.  If it blooms, I can then officially and proudly call my Cactus a Christmas Cactus and all will be right in the world.  Do you have a Christmas Cactus in your home?

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Friday Dance Party – David Guetta, Usher and StoryCorps

This is another edition of Friday Dance Party on Acorns On Glen.  It’s the time where we give thanks for making it through another week and for being alive and present here on Earth.  How do we celebrate another week of living?  We dance.  So, are you alive this Friday?  Are you and your family safe and sound?  Take a few seconds now to be in the moment and realize what a great life you truly have.  Did you give thanks for that?

Good, now let’s dance.

Almost every Friday at 8:30 AM Eastern time, I am in my car driving to work with tears in my eyes.  Many times the tears spill out.  It really is not the most optimal way to drive a car.  Right on schedule, it happened again this morning.  Why you ask?  The answer is that I am listening to StoryCorps, which is a regular feature on National Public Radio.  StoryCorps is an independent nonprofit organization whose mission is to provide Americans of all backgrounds and beliefs with the opportunity to record, share and preserve the stories of their lives.  Since 2003, StoryCorps has collected and archived more than 30,000 interviews from more than 60,000 participants.  Each conversation is recorded and then preserved at the American Folklife Center at the Library of Congress.  StoryCorps is one of the largest oral history projects of its kind and millions listen to weekly broadcasts on NPR’s Morning Edition.  StoryCorps does this to remind us of our shared humanity, strengthen and build the connections between people, teach the value of listening and weave into the fabric of our culture the understanding that every life matters.  At the same time, StoryCorps creates an invaluable archive of American voices and wisdom for future generations.

The one today really hit home in so many ways.  A man was being interviewed by his friend about the loss of his partner 14 years ago on December 2, 1997.  At the end of his short interview, he told a story about him and his partner with so much emotion in his voice that it was hard to listen.  However, it made me think that even though a loved one may leave you here on Earth, you will always have strong memories like the man on StoryCorps that keeps a loved one alive in your heart forever.  These strong memories are probably the only things you have that keep you from cracking up when you deal with such a loss.  Memories enable you to move on and get on with your life.  Here is what he said:

“I have this memory of looking out our bedroom window,” he says.  “It was a night with a lunar eclipse.  We looked out and watched the lunar eclipse together.  I remember thinking that it was the last one he would see, and we would see together.  I remember, I don’t know what I said, something stupid, and made him laugh.”  “And I just loved, loved, loved hearing him laugh.”

Sometimes on Fridays, we have to give thanks for our lives and dance with a little bit of a heavy heart.  This week, let’s do that and dance to “Without You” by David Guetta with Usher.  It’s for Chris and Coda and their story on StoryCorps.  Let’s give thanks that we are alive and safe.  Let’s also remember to make the type of memories that last more than just one person’s lifetime.  Have you ever listened to StoryCorps?

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Gobbling Up Our Turkey Shaped Cornbread

This is what happens when Martha Stewart inspires you way too much.  I try not to watch her show much anymore because I am the type of person that sees her do something and then I become obsessed with the idea and have to try it.  The problem is that I only complete about 50% of the things that I see her do.  Sure, I made this Thanksgiving cornbread in the special turkey pan she used, but still lingering are projects that I haven’t done, like making wax initials with a letterpress, wax sticks and a glue gun, glittering some pine cones for a crystal bowl I have on my dining room table and embossing my velvet Christmas stockings with a faux bois finish.  I’m serious, I actually have everything you need to do these projects.  They are in my hall closet.  However, the only thing I don’t have is time.  Oddly enough, when I do have the time, I just don’t have the energy.  I see Martha wincing now.

I turned on Martha’s show only once leading up to the Thanksgiving holiday.  It was the show where she made these cornbread turkeys.  I was obsessed and knew that it was happening again….the urge to make something beautiful that she made.  I ran to my computer and frantically searched for the right turkey mold pan.  I found it on Amazon.com.  I had it sent via overnight FedEx, which cost me about as much as the pan.  I received the pan late Wednesday evening and knew that it was perfect for the recipe to be made on Thanksgiving morning.  I was right on schedule.

The cornbread recipe to fill the mold was very simple to make.  The cornbread is actually a little more dense than the cornbread recipe I usually make, but still very delicious.  The addition of the jalapeno peppers and the cheddar cheese was a nice addition to the cornbread recipe.  They both gave the bread a little punch.  Here’s how I did it:

Ingredients:

  • Vegetable oil cooking spray
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
  • 2 cups fresh (from about 3 ears) or thawed frozen corn kernels
  • 3 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
  • 2 shallots, minced
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 1/4 cups yellow cornmeal
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 large eggs
  • 2 1/4 cups buttermilk, well shaken
  • 1 1/2 cups grated cheddar cheese

Directions:

Preheat oven to 350 degrees. Coat two 5-cup turkey-shaped pans with cooking spray.  Melt 1/2 cup butter and let cool.

Melt remaining 2 tablespoons butter in a skillet over medium-high.  Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.

Whisk together flour, cornmeal, salt, pepper, sugar, baking powder and baking soda in a large bowl.  Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.

Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar.  Mix until well combined.

Divide the batter evenly between prepared pans; smooth tops.  Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, 30 to 35 minutes.  Let cool slightly before inverting onto a wire rack.  Serve warm or at room temperature.

Christmas is right around the corner.  I know Martha will do something that I will see or hear about and the free-for-all will begin all over again.  What will it be?  Hand felted Santa suits, carve your own reindeer antlers, a simple dinner for 100?  If you find out, please don’t let me know.  Well, maybe just a hint is fine.  Do you stalk have a favorite famous personality that you like and follow?

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Using Booze To Make Holidays Even Brighter

This little drink can really make roasting chestnuts on an open fire or going over the river and through the woods a lot less painful.  It is a juice and vodka drink that we call a Pomatini.  It is made with fresh squeezed pomegranate, grapefruit and lime juices.  We made the drink on Thanksgiving morning and actually sat our Pomatini filled decorative pitchers outside so that the drink could cool down before serving.  During our appetizers before the big Thanksgiving meal, we poured, shaked and drank Pomatinis.  Wow, it sure worked to make good food taste even better.  We decided to make these drinks because pomegranates seemed so Thanksgiving-like.  If you think of it, you could really justify this drink for any holiday or occasion–the reddish color fits in well with Christmas festivities or the juice make-up is perfect for a July 4th party.  So the next time you have a get together, consider the Pomatini!

Ingredients for the Pomatini (fills half of a large decorative pitcher):

  • 1 cup freshly squeezed pomegranate juice
  • 1 1/2 cups vodka
  • 1 1/2 cups freshly squeezed grapefruit juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup simple syrup

Directions:

Combine pomegranate juice, vodka, grapefruit juice, lime juice and simple syrup and then pour into decorative pitchers.  Continue recipe, making it in the proportions provided, until all of your pitchers are filled.

Add ice to chill into the pitcher or pour drink into a shaker filled with ice.  Strain drink into a chilled martini glass.

Ingredients for Simple Syrup:

  • 2 cups sugar
  • 2 cups water

Directions:

Bring sugar and water to a boil in a small saucepan over high heat.  Cook, stirring, until sugar dissolves.  Let cool.

So why not use our Pomatini to help reduce your stress level during your next holiday get together or party?  Be warned, if you drink more than a couple of these Pomatinis make sure you use a designated driver when you go outside to drive your sleigh around.  What great cocktail recipes do you make during the holidays?  

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An Unexpected Thing Of Beauty During A Battle

This is a story of finding something of beauty when you least expect it.  The last couple of months have been extremely busy and stressful here at Acorns On Glen.  So busy, that we’ve not had much time to post here on the blog.  Between work, the Thanksgiving holiday and my father’s ongoing battle with cancer, there has been little down time here on Glen Road.

First off, I am the head of a large group of Accountants.  I’m sure you have heard the term “year-end” muttered a time or two at the places where you work.  Well, that is the time where the rubber definitely hits the road in the accounting world.  To successfully complete year-end requires a lot of organization and some extra time spent in the office.  There is nothing worse than taking an expense in 2012 that could have been taken in 2011 because you weren’t prepared.

Then the holidays pop up.  This year we thought we were being smart and had our favorite restaurant cook most of the food for the 17 guests that were showing up on Thanksgiving day.  We would only make a few side dishes that were family traditions.  Although we saved a lot of time in the kitchen with the food, we still worked the better part of two days cooking the family favorites, setting the table and making sure that the house was neat and tidy.

Lastly, we have spent a lot of time as a family in a new round with my father’s ongoing battle with prostate cancer.  My father had his prostate removed several years ago and, unfortunately, the surgeons were unable to remove all of the cancer cells.  After seeing his PSA levels continue to increase even without a prostate, we have had him come to us for over five years and seek medical care at Sloane Kettering Cancer Center in New York City.  While it is common for men to have a small level of Prostate-Specific Antigen (PSA) in their blood stream, the higher a man’s PSA level, the more likely it is that cancer is present.  Unfortunately, my father’s PSA level has become very high and he has formed a small tumor on his skull that has required radiation.  So far, we have all successfully juggled the doctors’ appointments and radiation sessions and hope to begin to see some progress against this latest flare up in the very near future.

For those of you who have or has had parents who are ill, watching them deal with their issues on a frequent basis makes you heavily reflect on your own life.  First, you feel the need to be checked for the issue that your parent is dealing with on a daily basis.  For any man, frequent PSA screening is essential–do not wait to discuss the need for you with your doctor.  Second, there is a lot of anger that you bottle up.  I constantly think about why this is happening, is there someone to blame and is my family doing enough to make this cancer disappear.  You choose to not show your anger.  It is better to bottle it up then explode and make a bad situation even worse by upsetting everyone.  Lastly, you begin to think about your own life because you realize that life doesn’t last forever.  Are you happy?  Have you made the right choices in your life?  If you could start again, would you do it the same or do it very differently?

Needless to say, all of these things that are going on have dampened the mood here at Glen Road.  You begin to think a lot about what is wrong in your life.  Then you turn a corner while driving and see something that reminds you that life can be very good to you as well.  When things are not so great in your life, remember that the bad things can quickly be out numbered by the things that are going well in your life.  This unexpected Christmas tree in a remote part of Danbury, CT made me remember that although life is not perfect right now, my family, friends and I do have a lot to be thankful for and that we have great lives even in bad times.  As for my father’s cancer, I’m thinking that this Christmas tree in the sky is God’s way of giving us proof that there is a light at the end of the tunnel.

So here’s to the unexpected Christmas tree that came to us in a time where we needed to be reminded of how precious and great our lives are.  Anyone can have faith during fair weather; but the true test of faith is how we respond during stormy weather when we can’t see our hand in front of our face.  How do you keep the faith when you are experiencing hard times?

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Friday Dance Party – Sharing Taio Cruz’s Hangover (Literally)

This is another edition of Friday Dance Party on Acorns On Glen.  It’s the time where we give thanks for making it through another week and for being alive and present here on Earth.  How do we celebrate another week of living?  We dance.  So, are you alive this Friday?  Are you and your family safe and sound?  Take a few seconds now to be in the moment and realize what a great life you truly have.  Did you give thanks for that?

Good, now let’s dance.

So what do you do at night when you don’t have electricity for 8 days?  You drink.  I mean, what else can you do?  There is no food in the refrigerator anymore because it had to be tossed out.  You’ve already devoured most of your dry goods like crackers and cookies.  You can’t buy new groceries as you don’t really have a way to put them away in the pitch black darkness.  So, you raid the liquor cabinet and drink your sorrows away.  It doesn’t matter what you really grab as the alcohol, any alcohol, serves multiple purposes (not one being great taste).  The booze:

  • Takes your mind off of your electricity woes,
  • Makes you forget that you’ve only taken a whore’s bath for the last eight days because you can’t take a complete shower (you know what a whore’s bath is….a little water on the important parts of your body and then out the door),
  • Makes you forget that the only way you can access the internet is at the shelter set up in the recreation center for old people senior citizens (I don’t need to hear, “Can I log on with you Sonny’),
  • Enables you to laugh at the fact that you’ve had the same pants on for the last four days because you can’t do laundry,
  • Enables you to sleep (in a passed-out fashion) in a 49 degree house.

If we had music, the dark house would also enable you to dance like crazy to this week’s song.  Given the importance of alcohol this last week, it was only fitting to play Taio Cruz’s ‘Hangover’.  You’ve made it through another week and you deserve to celebrate.  Grab a glass of wine and turn your speakers up and dance.  Hopefully, it’s in a house with electricity…yikes!  What other home remedies can you think of that cure the “no electricity” blues?

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Friday Dance Party – Pretending This Is Not Selena Gomez

This is another edition of Friday Dance Party on Acorns On Glen.  It’s the time where we give thanks for making it through another week and for being alive and present here on Earth.  How do we celebrate another week of living?  We dance.  So, are you alive this Friday?  Are you and your family safe and sound?  Take a few seconds now to be in the moment and realize what a great life you truly have.  Did you give thanks for that?

Good, now let’s dance.

Should I not like a song because of who the artist is?  This question struck me the other day as I was driving to work and humming along to this week’s dance tune.  It is Selena Gomez’s ‘Love You Like A Love Song Baby’.  I had heard the tune a few times before and liked it a lot.  Fun beat, fun lyrics.  This time I needed to know who sang it.  So I hit the information button on my satellite radio panel in my car and saw it was Selena Gomez.  Selena Gomez!!  I don’t know Selena and have nothing against her, but can a man of my age like a song by someone who:

  • Is most likely a teenager,
  • Has most likely never been in love,
  • Makes more money than I do,
  • Dates Justin Bieber.

Then I thought about all the singers who, in their day, were not supposed to be liked due to numbers of reasons.  Elvis, The Beatles, KISS, Enimen….the list goes on and on and, let me assure you, I am not putting Selena in a category even close to Elvis or The Beatles.  I’m just giving examples.  I guess, bottom line, you can’t really help what you like so I’m going to keep on humming, singing and dancing to this song.  Why don’t you do the same?  You’ve made it through another week of living.  If you survived the surprise snowstorm on October 29, you have even more to be thankful for this week.  Go ahead and dance.  You deserve to celebrate.  Just don’t tell anyone it’s Selena Gomez singing!  Do you have any songs you like by singers who you are embarrassed to mention?

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Friday Dance Party – Kelly Clarkson Has A Mr. Know It All

This is another edition of Friday Dance Party on Acorns On Glen.  It’s the time where we give thanks for making it through another week and for being alive and present here on Earth.  How do we celebrate another week of living?  We dance.  So, are you alive this Friday?  Are you and your family safe and sound?  Take a few seconds now to be in the moment and realize what a great life you truly have.  Did you give thanks for that?

Good, now let’s dance.

It is a beautiful Fall day here in Connecticut.  We’ve finally finished getting the yard ready for Winter.  The patio furniture is all covered up in preparation for harsher weather.  The garden pots are all stored until next Spring.  We’ve trimmed all of the spent plants down and we are waiting for the rest to die off so that they too can be trimmed before the first snow.  The garden is bare.  There are no more tomato plants, green bean bushes or radish tops sprouting out of the dirt.  We just can’t seem to believe that Summer is over.  Isn’t there an old saying that says the older you get, the faster time goes?  I believe it, especially this year.  Mother Nature gives us four seasons and makes us abide by each one.  You can’t make one season last longer or be shorter to suit your needs.  She sets the schedule on her own agenda to ensure the cycle of life works.  She is so smart, that Mother Nature.  Sort of a know it all.  That’s what made me think of this week’s song…Kelly Clarkson’s ‘Mr. Know It All’.  It is dedicated to Mother Nature, who knows exactly how to control the seasons whether you like it or not.  You’ve made it through another week, so go ahead and dance.  You deserve to celebrate.  Turn up your computer speakers and let it rip.  Have fun.  Have you finished all your winter preparation outside?

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First Pie Of Fall – Making A Concord Grape Pie

This is a slice of our first homemade pie of Fall, a Concord grape pie.  Like many people, hearing about a grape pie is a new thing.  An oddity in the homemade pie world.  I mean, how many times have you ever seen a grape pie in your life?  I have never seen one for sale at the supermarket or at a bakery.  However, when I was a young child growing up in Iowa, my grandmother made grape pies all the time when grapes were in season.  So when I saw this recipe, I knew I had to give it a try.  Remembering the taste of her grape pie made me want to make this.  Although not a common pie, grape filling is a really good way to fill a pie crust.  I do have to disclose that my grandma’s grape pie was different from my grape pie in one major respect.  Hers always had a lot of seeds in the filling.  I remember eating her grape pie and chewing on a seed and whining, “Grandma, there is a seed in the pie.”  She would reply, “Just shut up and eat it.  Do you think I have all day to sit and seed grapes?”  It is true that the grapes you use for this recipe, Concord grapes, contain a lot of flavor and a lot of seeds.  You can spend a lot of time scraping the seeds out of the pulp with a knife, but I have discovered a way to do it in a much faster manner.  I boil the pulp for less than 10 minutes and then strain the seeds out through a sieve.  To start this recipe, you need to find some Concord grapes.

Concord grapes are large, sweet grapes that appear dark purple (almost black) in color.  They have thick skins and are in season in my neck of the woods for a very short amount of time.  Most of the time, you see them in Connecticut at the beginning of October through the middle of November.  Originating in the 1840s near, not surprising, Concord, Massachusetts, the most familiar American grape is the Concord grape.  Winter hardy, the vigorous plants can produce up to twenty pounds or more of the fruit per vine per year.  Well-established grapevines can produce quality fruit for more than forty years.  The Concord grape is responsible for making the famous and popular Concord grape jelly that we all know and loved as kids (and probably as grown ups too).  Here’s how we made our first pie of the Fall…our Concord grape pie.

Ingredients:

Directions:

On a lightly floured work surface, roll 1 piece of pie crust dough into a 13-inch round.  With a dry pastry brush, sweep off the excess flour.  Fit dough into a 9-inch pie plate, pressing it into the edges.  Trim to a 1-inch overhang all around.  Crimp edge as desired.  Chill pie shell until firm, for at least 1 hour.  Repeat process for rolling out dough.  Using a 4-inch grape leaf cookie cutter, cut out 4 leaves from dough. Transfer to a baking sheet, cover with plastic wrap and refrigerate overnight.

So now here’s the trick for removing the seeds from the grapes in a pretty quick manner.  Remove the skins from the grape pulp by pinching the ends of each grape, reserving both the pulp and skins separately.  Discard any accumulated liquid (you don’t want your pie to be too juicy).  Literally, just pop the pulp right out of the skins with a squeeze of your fingers.  Here’s the skins:

Now, here’s the pulp:

Place pulp in a saucepan and bring to a boil.

Cook until the seeds separate from the pulp and the pulp breaks down, less than 10 minutes.

Strain the mixture through a sieve into the bowl with the reserved skins.

Here are the seeds left over after your straining is complete.  Discard them.

Let cool to room temperature before placing in the refrigerator for 2 hours.

Preheat oven to 450 degrees.  Remove grape mixture from refrigerator.  Stir in sugar and cornstarch.  Pour into the prepared pie shell.  Beat egg with 1 tablespoon water.  Brush edge of pie shell with egg mixture, reserving any remaining egg mixture.  Transfer pie to oven; bake 10 minutes.  Reduce heat to 350 degrees and continue baking until filling jiggles when shaken, about 30 minutes.  Transfer pie to a wire cooling rack; let cool overnight.  Two things to remember on this step:

  • Do not overfill your pie crust with the grape filling.  It does expand and you don’t want it to overflow.
  • When you give your pie a little shake and see the filling jiggle, your first instinct is to think your pie is not cooked enough.  It is.  Remember all the cornstarch you put into the filling?  As the pie cools, the cornstarch thickens the juice and sets it firm.

Preheat oven to 350 degrees.  Remove reserved grape leaves from refrigerator and brush with remaining egg and water mixture.  Bake until golden brown, 15 to 20 minutes.  Transfer to a wire cooling rack; let cool.  Before serving, place grape leaves on top of filling.

This pie has a great flavor.  Great flavor that also surprises the folks that you serve it to.  Maybe your friends have had a grape pie?  My friends seem to be shocked that I used Concord grapes to make a pie.  After one taste, they all want the recipe.  Since time is running out on Concord grape season, get to your supermarket and pick up some Concord grapes and make this tasty and different dessert.  You’ll be glad that you did.  Have you ever eaten a grape pie before?

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The Sure Sign Of Fall – Making Pie Crust Dough

This is a the first pie crust of the season here on Glen Road.  Even though pies can be made any time of year, it seems we prefer pie more in the Fall and Winter seasons.  Our first pie is always made around Halloween and this year is no exception.  Making pie crust dough always brings about a little bit of anxiety for me.  No matter how many times I’ve made a crust, I am always nervous about the part of picking up the rolled dough and placing it in the pie plate without tearing or ripping the dough.  Even though I’ve made lots and lots of pies, I can’t ever seem to shake my crust anxiety.  That’s why it is important to find a crust recipe out there that works for you.  There are many….ones that use butter versus vegetable shortening, ones that use sugar versus salt, ones that use a pastry blender and ones that don’t.  Experiment with the many recipes out there until you find one that works for you.  Once you determine the right one, stick to it.  The more you use it, the easier it will be to make a crust that is flaky and golden.  Like they say, practice makes perfect.

My favorite recipe mixes everything up in the food processor.  It’s pretty quick and pain-free.  The crust always turns out flaky and browns very easy in the oven to golden without burning.  I make sure everything is cold when I add it to the flour, sugar and salt.  The butter is cut into cubes and then I place it back in the refrigerator to cool down again.  The water I add to the mixture is ice-cold.  After I form my crust into the pan, I place it back in the refrigerator for at least an hour.  Popping a super cold crust into a super hot oven produces a flaky pie crust that does not pull away from the sides of the pan.  Cold, cold, cold!!  So here’s how I have been making pie crust dough for at least the last ten years:

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions:

Pulse flour, salt and sugar in a food processor until combined.  Add butter and process until mixture resembles coarse meal, about three pulses of the food processor (remember, your butter is already in small pieces so you don’t want to chop it up much more).  With the machine running, add water in a slow, steady stream until mixture just begins to hold together.

Shape dough into 2 disks. Wrap each in plastic, and refrigerate at least 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).

Like I said earlier, everyone you know has a different technique for making pie crust dough.  I like the easy technique the food processor provides.  My friends over at Rufus’ Food and Spirits Guide make their pie crust dough with a pastry blender.  The choice is yours.  At the end of the day, you want a recipe that provides delicious, flaky and golden brown crust that you enjoy eating.

Also experiment with the edges of your pie crust.  There is nothing more beautiful than a pie with a gorgeous finish on the edge of the crust…whether its a simple fluted edge or one decorated with cut-out dough shapes into forms like leaves, hearts or flowers, that attention to detail makes a good pie a great one.  Have fun making your crust and don’t get nervous…like me.  How do you make your pie crust dough?