Perfect pie crust

That sounds like such a Suzy Homemaker thing to say, but I gave up on homemade pie crust a long time ago. Years and years ago. I tried so hard, but it just wasn't worth the hassle once Pillsbury came up with pre-rolled crust. I can't seem to find online what year they invented rolled out pie crust but it's been since I was married to my good Mr. Dub. You used to have to buy them frozen in an aluminum pie tin if you wanted pre-made crusts. Remember those? They were so, well, dinky. They always burned around the edges too, remember?

One day I was watching the Barefoot Contessa make crust on her show. I like The Contessa because she's friendly and real and she loves her husband. Anyway. I didn't have any Pillsbury crusts (which thing I almost always have on hand but for unknown reasons did not have this one particular day) and I wanted to make either a pie or a quiche and despite knowing better than to even try to make pie crust again I did it like she did. In my food processor. And for the first time ever I did not slice one or the other of my hands nor any fingers wide open in the process of either using or washing or putting away the food processor. It was like a miracle and I figured it must be a good omen. The recipe made two crusts so I stashed half the dough in the freezer even though I knew that was a big mistake because I can't make pie crust. (I had made my peace with that fact though. Nobody can do everything.) I chilled the other half of the dough for a little while and then I rolled it out.

It sounds like such a non-event. "I rolled it out". Huh.

But I did. I rolled it out and baked my pie. Weeks later (last week, actually) I thawed and then rolled out the other half. It just laid down and let me roll it out. No crumbling mess. No sticking to the counter. No tearing. No fuss, no muss.

So tempting fate with all my might I did it again today. Made the recipe, froze half, and then I rolled out the other half. I just rolled it out and laid it down in my pie pan and made a pie.

Like it was no big deal.

You can get the recipe by clicking on the link there. I have it printed out and put in my recipe binder in my kitchen.