It's Pie Baking Season!

This is the best, most forgiving pie crust I have ever encountered. It rolls out so easily, never gets tough from kneading, and eats like a sugar cookie! 

My grandfather learned this pie crust recipe when he was working @ The Westleigh Inn in Litchfield, CT, along side a French Pastry Chef. The pastry chef called this 'fingertip pastry'.

3 cups Flour, pinch salt, 1 Tbs. Baking Powder, 2 Tbs Sugar

3/4 cup Light Cream with 1 egg, slightly beaten.

1 stick cold butter, cut up.

Food Processor:

Combine dry ingredients in the food processor, spin to mix.

Add cut up butter and pulse until it resembles oat meal.

Slowly pour in the egg/cream mixture and process until it forms a ball. Remove to a floured board and knead until smooth, it won't take long. Then wrap in plastic and let it rest in the fridge for about an hour.

Roll out and bake a pie!

Enjoy.