I love pie more than cake. Don't get restless cake fans, I'll still eat up some cake!
But I decided this summer I would learn how to make pies. Pie crust and baking in general seems so daunting to me, since baking is a science and actually requires measuring and time control whereas cooking doesn't. So I admit I was a little wary of what might be the outcome of my learning curve.
But lo and behold thanks to the recipe below, I actually made pie, without any type of machinery or magic.
And the egg wash really does make a difference!
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) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 6 Tbsp ice water
