Sometimes shortcuts are a seriously necessary life trick.
Like when playing Monopoly. I’m all for someone robbing the bank to end the world’s longest game already.
Or on Friday afternoons, rounding up the clock numbers to leave work juuuuust a little early.
And if there was an app that kick-started the coffee maker in the morning…I know. Perfection.
I know. These times happen way more often. It’s sometimes unfair. But it’s best to accept the challenge and just feel good about it…as tricky as this can be.
When bike riding, don’t avoid the hills. Even if you start to slide back down the big ones a little when your legs are too tired to pedal…just walk. I know this (way too well).
Payless will always hurt your feet. Cheap liqour will always hurt your head. Bootleg brand strapless bras just don’t stay up…and create terribly awkward social situations. Sometimes you just have to splurge. It’s reality. Don’t fight it.
Pie crust from a box…will still make a pie. It’s fuss free and simple and totally tempting. I get it. But pie crust from scratch is the real deal.
And, pie crust from scratch has room for vodka. (I learned this from Cook’s Illustrated.) It’s a sneaky trick for a flakier, more tender end result.
This pie crust makes good use of whipped cream vodka. It’s stretched into a cast iron skillet and filled with fresh, summer strawberries and blueberries.
Then, the edges of the crust are folded down, to create about a one inch border of crust. Fancy people call this a galette. I call it a rustic excuse to make an imperfect pie crust. No bigs.
This should be eaten on the back patio in the summer. I’m also a serious fan of serving it on Solo plates…because I love clean-up shortcuts.
Whipped Cream Vodka Pie Crust
adapted from Cooks Illustrated
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) butter, very cold
1/4 cup cold water
1/4 cup Pinnacle Whipped Cream Vodka, also very cold
Whisk together flour, sugar and salt. Cut butter into chunks and cut into flour mixture using a pastry blender or two knives. (I cut in one stick at a time, leaving the other in the fridge to stay cold.) When mixture resembles a coarse meal, add cold water and vodka and stir just to combine. (A wooden spoon works well here.) The dough will be sticky; don’t fret. Wrap it in plastic wrap and refrigerate it for at least 45 minutes, and up to two days.
adapted from allrecipes.com
3/4 cup sugar
3 tablespoons corn starch
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups blueberries, washed and dried
2 cups strawberries, washed, dried and halved
1 egg white.
Combine sugar, corn starch and salt in a small mixing bowl; set aside. Prep berries and place in a larger mixing bowl. Sprinkle berries with sugar mixture and stir to coat.
Remove dough from refrigerator. Roll into a circle, on a lightly floured surface. Place rolled dough in a lightly buttered cast iron skillet, and pull the dough up the sides. Brush the bottom of the dough with egg white (this prevents the crust from getting soggy) and fill with berry mixture. Gently, fold the dough you pulled up the sides of the skillet down, creating a border of crust. Don’t worry about things being perfect. Brush the border with egg white and sprinkle it with sugar.
Bake in a preheated 400° oven for 35-40 minutes. Let cool slightly before serving.