Penelope's Recipe Box

Pie crust is about the most basic basic there is: flour, salt, butter, water. Still, the variations on a theme are also pretty numerous. Instead of butter, some bakers swear by lard or vegetable shortening. Even the pie board Penelope got from Williams-Sonoma has a recipe carved into it. But finally, it’s Martha Stewart’s pie crust for Apple Pie from her Baking Handbook that gets the title of “Classic” in Penelope’s book. People say Martha is difficult, but Penelope found the solution to Martha Management early in her baking life. Just do what she says to do, the way she says to do it. Also, cold, cold hands for the cold, cold butter you’ll keep in the fridge till you’re ready to use it really make a difference.

1. 2 cups flour
2. 2 sticks butter cut into pieces
3. ½ tsp salt
4. 1 cup ice water

Pour the flour into the bowl of an electric mixer and add the salt

Add the butter to the mix

Using the paddle attachment and putting the mixer on low, slowly add the water until the mix looks like crumble. Martha says thirty seconds, tops, so keep your eye on the second hand. You don’t want your pie to suffer from Martha Anxiety so early in the process.