This week on Facebook, my friend Stacy (a self-proclaimed forager of fabulous vintage “finds” and shop owner of  Meadowsweet Vintage in Philadelphia – a must-stop – online or in person), asked me if I had a favorite pie crust recipe.  I thought it was a great question with impeccable timing –  since ’tis the season for making pies and tarts with so many options of freshly harvested sweet and savory fillings.  I’m always eager to find and try a new pie pastry recipe, but up until now I have relied on two really good and easy ones: My Mom’s (also known as Mama or Charlotte) tried and true Hungarian shortcrust pastry recipe, and the old Hay Day Farm Market’s basic pie pastry recipe – that they used for all their pies.  To me, the only real difference between the two is that Mama’s calls for more butter – so it makes it a little richer.  You be the judge.

Mama’s Tried and True Hungarian Shortcrust Recipe

2 cups all-purpose unbleached flour

1 cup unsalted butter (2 sticks)- chilled

2 eggs

Cut the chilled butter into the flour and mix in the eggs.  Mix with your hands until it comes together to form a ball.  Divide into 2 parts, wrap in plastic wrap, and refrigerate overnight. Yields 1 two-crust pie. 

The Hay Day Country Farm Market’s Basic Pie Pastry

2 cups all-purpose unbleached flour

1/2 teaspoon salt

1/2 cup butter (1 stick) – chilled

4-5 tablespoons of ice water

Stir together the flour and salt.  Cut the chilled butter into the flour mixture until it resembles coarse meal, and add the ice water.  Form dough into ball and divide into 2 parts. Yields 1 two-crust pie.

A great big thanks to Stacy for asking – by the way, please let me know how they turn out! 

 

 

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