The internet ate my recipe. I’m busy using all the bad words I know right now, but I’ll re-type it up sometime this weekend. #$@&%*!
This is essentially this recipe, halved and cooked in the Instapot. Also, noting here that my cheesecakes always crack like a mofo. There are tips and tricks all over the internet about how to prevent that, but to be completely honest I just don’t care all that much.
You can make this basic crust by hand or in a food processor. The most important tips are to work with butter straight from the fridge, use ice water, and not to overmix – make sure your butter doesn’t melt and you don’t overwork the flour. You can also add flavorings to this crust: I like to substitute rum for some of the water and add a little cinnamon for pecan pie, or add a bit of seasoning if I’m using the crust for a savory pie.
This recipe makes a single crust. For a double crust pie, double the recipe.
In a food processor, pulse together the flour, any dry flavorings, and butter until the mixture resembles coarse meal. (If working by hand, cut butter into flour, being careful not to warm butter as you work)
Begin adding water 1 Tbsp at a time until dough just comes together, pulsing or mixing as you go. If you are adding liquid for flavor, alternate with the ice water.
Turn out onto plastic wrap and form into a disc. Chill to firm, about 15 minutes.
Roll out with a heavy rolling pin and place in pie dish.
aka, “Crinkle Cookies”. These are great to make with the egg whites left over from my brownie recipe, and if you have GF person in your house they’ll almost make up for not being able to have tea actual brownies. Almost.
Which is my way of saying that despite my best intentions, and despite making and baking like a mofo these past few weeks, I haven’t been blogging. Obviously. I’m not even sure why not? For instance, the bean soup recipe I promised has been drafted and nearly ready to post since mid-April. So, what’s the hold up?
No idea. For now, I think I’m just going to accept that it’s just not going to happen right now. BUT. I do have like 30 recipe tabs open on my phone right now, and I’d love to close them down, so look for a bunch of recipes – probably without either pics or commentary – to be added in the next couple of weeks. I’m also exploring the idea of upping my Instagram presence, so keep an eye on that. (And maybe I’ll do a weekly roundup of those posts? We’ll see.)