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.
Up here in the Dirty Jerz, people seem to be all about the red sauce. Which I get — it’s very versatile. You can have it plain, with meatballs, with sausage, whatever you want. But growing up, we always had meat sauce, and I vastly prefer its richer flavor. Plus, it eliminates a step from things like lasagna and pizza…I don’t have to make meat for those, because it’s already in the sauce!
There are many, many variations on meat sauce. This one is mine.
Some years ago (pre-kids so at least 11, but probably more), there was a recipe on the side of Jello pudding for “Five Minute Pie”. I was extremely skeptical. Oh, sure, I thought, they say “five minutes” but that probably only includes the time to put everything in the bowl or something. In my kitchen experience, nothing ever takes less than twice as much “prep time” as indicated by the recipe.
But…it did sound delicious. And easy. So what if it did take 10 or 15 minutes to throw it together? That’s still pretty quick, right? So I gathered everything up and started whisking. I’ll be damned if that pie wasn’t in its crust and ready to eat in 5 minutes, including package opening time.
The next one I made, I took to a party. Everyone was SUPER impressed. What a lovely chocolate mousse pie I had made! I absolutely must give them the recipe! Holy cannoli, this 5 minute pie thing was a huge hit! I started making it for everything. You can fancy it up by piping on the whipped cream or adding chocolate shavings. People will think you’ve spent hours on this thing. And it really is very tasty.
I lost the recipe a while back, but thanks to the interwebs have recently rediscovered this magical, mousse-ical pie.
I’ve been seeing a thing on food blogs lately where it’s a bajillion pictures of the same thing and you have to scroll forever to get to the actual recipe. So I won’t be doing that, ever. BUT, I thought I might try doing some step-outs in the recipe itself. I’m not sure I like it, but let me know what you think!
Every year the company I work for does a big potluck Thanksgiving lunch on the Tuesday before Thanksgiving. A couple of years ago, we had an employee who was very strictly vegan, and he was really concerned that there would be nothing for him to eat. I was planning on bringing my (super delish, if I say so myself) cornbread-sausage dressing, but I thought “How hard can it be to throw together a vegan dressing?” I know enough about vegan rules to avoid the trickier things like honey and gelatin, so I started combing Pinterest. I didn’t find a “vegan” recipe that I liked, but I did find a very simple recipe that was super easy to veganize. It was a huge hit, even with the non-veggies in the crowd.
This year, for my derby team’s annual holiday gathering, I decided to use the same recipe to make little appetizer portions by baking the stuffing in muffin cups. Once again, huge hit. My friend Artichoke Hold asked for the recipe, so here it is!
I forgot to take a pic of these before my son ate them all. Mea culpa. Next time I make them, I'll put a photo in, I swear. Or, if someone wants to make them and take a photo, I'll gladly accept.
Toast cubes on a baking sheet about 10 minutes (you may need to do this in two batches -- they should be in a single layer). Set aside in a large bowl.
Decrease oven temp to 350°.
Heat 2 Tbsp of the olive oil in a skillet over medium heat.
Sauté onions, garlic, and celery until soft and beginning to caramelize.
Add veggies to the bowl of bread cubes.
Add seasoning. If you like more/different herbs than the recipe calls for, use those.
Stir until well mixed.
Add broth one cup at a time, stirring until well mixed. You want the mixture to be clumping together, but not soggy. (For "muffins" make the mixture a bit moister than you might normally -- you really want them to hold together.)
Bake in a greased baking dish for about 25 minutes OR in lined muffin cups for 18-20 minutes.