-
All-Butter Pie Crust
This food processor recipe for pâte Brisée, the traditional French shortcrust used for pies and tarts, is astonishingly simple to make and yields a sturdy, flaky crust with rich, buttery flavor. If you’re familiar with making pastry dough, you might be scandalized at the thought of using a food processor to cut in cold butter. I know I was the first time I heard about it. The reason it works is that a food processor is so much more powerful than a fork or pastry cutter wielded by hand that it breaks the butter up and incorporates it very quickly, before it has a chance to get warm and melty. Warm and melty…
-
Spring Vegetable Pie
This seasonal, local riff on a traditional Greek spanakopita is extremely adaptable to whatever greens you have on hand. Feel free to experiment with additional add-ins and use more or less cheese as your personal taste and diet dictate. Just pay attention to the water content of any additional vegetables you consider adding. Zucchini, for example, would not work well in this recipe because of the high water content – it would cause the crust to become soggy and unappetizing.
