Do you have any friends or family that don’t cook and seem to somehow be proud of that fact? I have been long confused about this attitude. I can understand the lack of time and energy; I can even understand the laziness; but I can’t understand the bragging attitude. It is akin to saying: “Reading books, who needs to read books.”
I have a sneaky idea. Invite a friend over that has this attitude. Tell them that dinner is at 7. As they arrive, tell them that you are running really behind and would they mind lending a hand in the kitchen. Ask them to do small tasks like washing some vegetables. You can escalate that into a rough chop or stirring a sauce or soup. The goal would be a gentle introduction without any heavy lifting. See how it goes. You may need to do this more than once. Before long you may have a convert.
Here is the basic pie crust mentioned yesterday. I will also use this a few other times throughout the year so keep it handy.
- 3 Cups All Purpose Flour + 3 Tablespoons
- 4 Teaspoons Salt
- 1 Teaspoon Salt
- 3/4 Cut Butter, chilled
- 1/2 Cup Crisco, chilled
- 1/2 + Cup Ice Water
- 1 Egg
- Large Mixing Bowl
- Chef’s Knife
- Fine Sifter or Strainer
- Pastry Dough Blender (optional)
- Rolling Pin
- Sift 3 cups of flour, the sugar and salt together in a large mixing bowl.
- Cut in the butter and crisco a little at a time using the dough blender or a couple of knives. You probably haven’t heard about Crisco since you were a kid. It’s just vegetable shortening and it makes the crust flaky.
- After mixing gently, slowly drip in the water as you work fat into the flour. You want the dough the consistency of oatmeal. You may need a little more or less water.
- Form two equal discs, wrap them in plastic wrap and refrigerate for at least 1/2 hour.
- Roll out your dough on a clean, smooth flat surface covered with flour. Make it slightly bigger than your pie dish.
- Carefully transfer to dish. I use the rolling pin and gently and loosely roll it over the pin and unroll it on the dish.