The Best Pie Crust in the World!

Perfect Pie Crust Recipe

Ingredients

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

• 2 1/2 cups all-purpose flour, plus extra for rolling
  
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  
• 4 to 8 Tbsp ice water

Method

1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

I have found this recipe to be the best out there! It is simple and easy and tastes wonderful!

Enjoy!

~Sarah Beth

Mother's Day at the Holston's Home

Hello Everyone!

We Holston children prepared gluten-free waffles for our mother and topped the waffles with fresh strawberries and whipped cream!

The waffles were a first time try for anything gluten-free in our home. So here is a gluten-free waffle recipe for you all:

Gluten-free Waffles

1 c of brown rice or rice flour
1 tspn of sugar
1 1/2 c of buttermilk or regular milk
1/4 c of oil
2 tspn of baking powder
1 tspn of salt
2 eggs
1/4 c of tapioca flour
1/2 c of potato starch
Directions:
Start whisking everything together
If it's to runny then add more flour but if you have it to thick then add a little more milk.
After you have found the right consistancy then pour it into the waffle iron and have your breakfast.....That is after you top them with berries and whipped cream!

Thank you Mothers! I hope you had a wonderful Mother's Day!

~Sarah Holston

Golden Sugar Cookies by Sarah H.

Hello, here is a delicious recipe that I have from my Great aunt, Eleanor Homer.

Golden Sugar Cookies

1 tsp of baking soda
1 C of butter
2 1/2 C of Flour
1/2 tsp vanilla
1 tsp of cream of tartar
2 C sugar
1/2 tsp salt
3 egg yolks
Oven temperature 350

Cream butter and add sugar. Mix well. Add egg yolks and mix.
Combine dry ingredients and add to creamed mixture.

Make small balls with dough (a heaping tablespoon each). Put onto ungreased cookie sheet. Bake for 10-15 minutes.

MAKES 3 DOZEN

Enjoy!

Chinese Pepper Steak

Hello Everyone! Here is a wonderful recipe that has been handed down from generation to generation.

I hope you like it!

Chinese Pepper steak

2 pounds of Steak cut into thin strips
2 packages of onion Soup with
4 CUPS of water
1/2-3/4 C of water
2 T of cornstarch
3 Medium sized cans of Chopped Tomatoes
4 t of Soy Sauce
2 Large Green Peppers cut into strips

Brown steak in pan (with oil if necessary). Drain fat. Add soup, water, tomatoes, soy sauce, and green pepper. Add salt and pepper to taste. Cook over low heat 30 min or until meat is tender. Stir occasionally. Mix cornstarch and 2 T of water until smooth, gradually stir into sauce. Cook until thickened. serve over rice.

Makes 8 servings.

Sauce can be cooked in a slow cooker.

ENJOY!

-Sarah H.