Happy St. Patrick’s Day.
I’m not a big holiday person and I’m certainly not Irish. However, seeing as it is grad school spring break, I celebrated just enough to be a wee bit tipsy this afternoon. And what happens when you leave your St. Paddy’s happy hour a little tipsy?
You come home and make pie crust!
You don’t? How interesting. I do.
I swear, I am going to start a homemade revolution. From smoothies to pesto to chicken stock, I am telling you, it makes such a difference in your diet if you eat from scratch. You control how much partially hydrogenated soybean oil and monosodium glutamate you are putting in your gullet, and who wouldn’t want that? Let me come down off my soapbox for a minute and tell you how to make this dough. It comes from this book.
In about 15 minutes, you can whip up three rounds of pastry dough. Three! Two for the freezer and one for the show. You’ll have to wait to find out what this dough will bring. For now, let’s focus on one thing at a time. Making this dough opens the door to a wealth of dinner and dessert options…
Pulse 1 t of salt and 4 C flour in the bowl of your food processor.
Add 3 sticks + 3 T cold, unsalted butter, cut into chunks.
Pulse until the butter is the size of peas and is starting to clump (technical term).
Grab 3/4 C ice cold water from the fridge.
Hey there, sour cream! Add the water to the food processor, and keep on truckin’.
Pour slowly, because you’ll need to stop when the dough starts coming together. That may not take the whole 3/4 C.
Dump the dough onto a floured board and give it a knead or two.
Divide it into 3 parts.
Wrap tightly and doubly in Cling Wrap (Do you hear me? Not Saran Wrap! Cling Wrap!).
Then, add one extra layer of insurance with a Ziploc bag.
Pop two rounds of dough in the freezer, next to your Swedish meatballs and your Girl Scout cookies.
And refrigerate the round you are about to use for 30 minutes.
Well hello leftover French toast and low sodium chicken broth (yeah, yeah, I don’t always use homemade).
And that’s it. Well, not entirely. To see what happened to tonight’s dough, you’ll have to hang on to your hats…