Easy Peasy Pie Crust

I used to shy away from making my own pie crusts because I thought it was difficult and time consuming.  Then I read Mark Bittman’s recipe and how it just takes a few minutes with a food processor.  The recipe I use is adapted from Allison Holst’s pie crust in her Bacon & Egg pie recipe.  You can add some sugar for a sweet pie crust.  

Pie Crust
1 1/2 cups AP flour (more if needed plus some for dusting surface)
1/4 cup spelt flour (optional- use more AP if omitting) 
1/2 tsp salt
1 1/2 tsp baking soda
1 stick unsalted butter, very cold & cut into pieces
3/4 cup milk
1 tsp vinegar

Add vinegar to milk and set aside.

Pulse dry ingredients together in food processor until mixed.  Add butter and process until butter is mostly incorporated (fine if small pieces, but don’t over do it as you want some chunky bits for flakiness).  

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Slowly add milk/vinegar.  The dough should start coming together, if too sticky add more flour.  It will be done when it forms a ball.   IMG_0961IMG_0964

Place on floured surface and split into 2 or you can wrap well and place in fridge for a couple of days. 
Roll with flour on both sides so it doesn’t stick. 
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When it is your desired thickness/thinness you can place in pie plate.  Fill and bake! IMG_0972 IMG_0976 IMG_0979IMG_0984IMG_0987

This was a version of bacon & egg pie I made because I messed up a recipe calling for egg yolks– I blended the whole egg together; actually 11 whole eggs.  

At least I have a great lunch and possibly dinner!

Now to go get some more eggs so I can make my Thanksgiving Day Apple Cream Pie (using just egg yolks!)


German Apple Pancake/Dutch Baby

A friend posted a photo of a Dutch Baby on her Facebook page.  I thought… that looks so good; I must make one!  So I did!  But hers was without apples, I decided to make mine with apples.

It made reminded of growing up with a friend’s father making Hungarian Apple Pancakes (Palacsintas), which are more like crepes than this style of baked pancake.  These  were described in some places as a cross between custard and Yorkshire pudding.

German Apple Pancake/Apple Dutch Baby

4 eggs
1/2 cup flour
1/2 cup sugar (divided)
1/4 tsp salt
1 cup milk
1 tsp vanilla
1/3 cup unsalted butter (divided)
1/4 tsp ground nutmeg (divided)
1/2 tsp cinnamon
2 sm/med apples, peeled & sliced
Confectioners sugar

In a bowl mix the flour, 1 tsp sugar and salt.  Mix in eggs one at a time then slowly add milk, whisking often. Add vanilla, 3 Tbsp melted butter and 1/8 tsp nutmeg.  Set aside for at least 30 minutes.

Preheat oven to 425F.  Mix cinnamon, remaining nutmeg, sugar and toss in apples making sure they’re well coated with mixture.  On med-high heat, melt 3-4 Tbsp butter in 10-12 in ovenproof fry pan coating sides.  Pour apple, sugar mixture into pan (with spatula scrape in any remaining in bowl).  Saute for a couple of minutes and add remaining butter.  Cook until bubbling.  Pour egg/flour batter over eggs and place in oven. 
Bake for 15 minutes then reduce heat to 375F.  Bake for another 12 minutes.  Unstick any part and slide onto large plate.  Dust with confectioners sugar.  Slice and serve.

My eldest son, my mother and a family friend from New Zealand enjoyed it immensely.  The youngest 2 boys liked it but only without the apples.  I’ll make this one again!

My recipe was adapted from one by Mollie_Cole found on allrecipes.com


The other day I was reading my friend’s fabulous baking blog which showcases her amazing gift with such beautifully photographed details.  She said she started it because my blog had inspired her.  She wrote about making rhubarb ginger jam which in turn inspired me to go to the fridge and finally use that rhubarb I had bought at a local farm.  I made a strawberry rhubarb compote because I didn’t have enough of either to make a pie.  It is so easy to make and takes as much time to cook as it does to chop.  I don’t have any jars for jam so didn’t even consider it. 

Strawberry Rhubarb Compote

  • 1-2 stalks rhubarb
  •  1-2 cups of chopped strawberries
  • 2 Tbsp water
  • 2-3 tsp sugar
  • 1 tsp lemon juice

Just chop one large stalk of rhubarb into 1/2 inch pieces and heat over med-high heat with water and sugar for several minutes, add strawberries (about 1/2 inch pieces) and lemon juice.  Stirring constantly simmer for couple of minutes until soft.  You want the strawberries to retain their color.  Take off heat and cool.  Perfect stirred into yogurt or over vanilla ice cream.  My eldest son would eat a whole bowl of just it alone, if allowed.

Amanda had made strawberry scones to serve with her rhubarb-ginger jam.  It brought back memories of scones.  Like my first trip to Wanaka, New Zealand when I was 16.  I had asked, looking up at a menu in the maze snack shop, “What’s a scone?” (I pronounced like you would “cone” in a thick American accent).  My friends thought it was hysterical because there they pronounce it “scon” (as in “gone”).  Well, however you say it, I have enjoyed scones ever since, but I’ve never made myself.  Eating some in Devonshire with real clotted cream and fresh jam is another stand-out memory.    

Anyway, Amanda is such a fabulous baker, she even sells her delicious and beautifully decorated cakes and cookies now, and I was thinking what a treat it would be to eat her scone with her jam.  I dished out my strawberry-rhubarb compote, a poor substitute, but delicious anyway.  I had just put some on vanilla yogurt when the doorbell rang, which I answered it, bowl in hand.  It was Amanda with a jar of her jam!  What a great surprise and nice treat!  And without as much as a “hello”, I just handed her the yogurt/compote for her to eat. 


I wanted to taste the jam in similar manner as she wrote about. So, the following day, I used her scone recipe, but made some with strawberries and some with blueberries.  Since the strawberries were fresh, those scones tasted best.  My scones didn’t look quite as scrumptious as hers, probably because I don’t have anything near the baking talent that she does, but they were yummy.  My children loved them!  Funny how full circle it had come.  We’d inspired each other to do something we may have previously felt was daunting, but not that difficult once we began.


© 2010 mykidsreallyeatthis.com