Guest post from Jodi McKenna
My mom went to college to become a mom. Joy is her name and mothering is something that she excels at. Her college degree gave her the title, Home Economist. At our house there was no point in cutting corners when you were asked to do a chore. You did it right and you did it right the first time, or you re-did your work. Many parts of our home resembled a bed-n-breakfast.
Particularly my mom’s pie crusts.
Quite honestly, I didn’t know you could purchase a frozen pie crust at the grocery store until shortly before I was married.
And I can tell you that no matter how busy I am, you better bet that I will NEVER purchase a pie crust from the frozen food aisle. Because once you have had a homemade pie crust . . . there is no turning back. Thin, tasteless crusts pale in comparison and leave quiches and pies boring. I don’t make my pie crusts like my mom’s — forgoing the pastry blender and rolling-pin. However, I am pleased with my quick results.
Crafting your own pie is not:
- or expensive.
- 2 cups whole wheat flour (or white if you must)
- 1 tsp sea salt
- 5 tablespoons ice water
- 3/4 cup butter
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