I made Pumpkin Pie.
I made Pumpkin Pecan Pie.
I made Pecan Tart.
And... I made Sour Cherry Almond Cream Tart.
There you have it.
All these pies have one thing in common. They all have the same full proof crust. I use one of my favorite kitchen tools to make it.
How did people cook without food processors. They make my life so easy. I am thankful ;)
Fool Proof Pie Crust (thanks Tartelette)
2 c. all-purpose flour
2 T. sugar
1/4 t. salt
1 c. VERY COLD butter, cut into tablespoon sized pieces.
2 T. ice cold water
1 t vanilla extract
In a small bowl, mix the water and vanilla and add a few ice cubes. Set aside.
In the bowl of a food processor, combine flour, sugar and salt. Pulse a few times. Add butter. Pulse until the butter is completely combined. The mixture will look like a course meal. While food processor is running, slowly pour in 2 tablespoons of the water/vanilla mixture. Pulse a few times.
On a floured surface, dump the dough out and knead until the dough becomes a smooth dough. Flour lightly and roll out to fit your pie plate. Viola! You have a crust ready to please any palate.