Brenda Hill Visits Restaurants in the Inland Empire


The Cuisine Scene

(2 crust pie)
It’s so simple. No rolling out, no adding more flour, just mix and press out on pie pan.

3 c flour
1 cup oil
1 tsp salt
1/2 cup cold water

For two-crust pie, I mix all the ingredients, divide in half for the bottom crust and press it out into the pan. For the top crust, I just press sections of the dough, about the size of a silver dollar or a little bigger, in my hand, getting them as thin as possible, then arrange on top of pie mixture. It comes out with a little different design than most pies and that’s okay with me.

I’m not the best cook, and what I make from scratch often comes out lopsided, split-in-the-middle, or deflated. But when cooking for home, I go for taste instead of looks. And I don’t have a lot of time to devote to cooking, so I usually ignore directions that say to fold in here, blend there. If I can’t just dump the ingredients into one bowl, I seldom bother.

My pie crust is like that. I don’t do a thing I was taught except mix it quickly, as the longer you work it, the tougher it gets. I prepare it in an unorthodox way by pouring everything into one bowl, mixing it, usually with my hands, and only until it sticks together enough to slightly form a ball. Then I take that ball and put it directly into the pie pan and press it out to fit the pan. When it tears, I just work it closed again, just as if it were children’s playdough. If I run out of dough before the pan is covered, I just ‘borrow’ some from a thicker section and work it in. It may not look like the best, but I prefer the taste.