Friends, good morning. Earlier this week at the grocery store, I passed a large cooler in the aisle filled with turkeys. I know it is late October. I know the holiday season is upon us. But still, somehow Thanksgiving always creeps up.
Feeling slightly panicky, I did what any anxious girl would do: I made my pie dough! A double batch! And I think you should, too. Friends, won't it feel so good to check off this to-do? To go to sleep tonight knowing your pie dough is safe and sound in your freezer?
Let's review: Measure your ingredients:
Then use your food processor (or not) to make two batches, one after another, no rinsing in between. Go on, grab your butter, and pull out a few tea towels.
It's the best feeling twisting up those towels and unfurling them to reveal two perfectly round discs:
Find step-by-step and video guidance in this post for both making your dough and parbaking it:
Freeze your dough or make a quiche! Yesterday I froze two rounds and parbaked two for quiche. I love the Tartine quiche (bottom quiche in photo below), but my family all prefer my sister's quiche, The New York Times Quiche Lorraine, which she makes for them every time we visit. So I made both:
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