Tis the season, whether we like it or not.
I can’t believe it’s officially “the holidays.” I guess it comes with Halloween, or the first day of fall, or the months that end in brrrr, but now that Thanksgiving is LESS THAN 2 WEEKS AWAY, it’s high time we get cracking on our meal planning, right?
I’m not a big dessert-maker; there are many in my family that can out-bake me by a million. Mac and cheese is my family meal go-to, but I wanted to try out a few easy shortcuts for pie this year. The first is pie crust in a food processor. I’m a massive fan of not exerting any effort when it comes to baking, and wanted something between store-bought pie crust and anything involving a pastry cutter.
So here it is! This version is made in the food processor with all butter and one recipe makes 2 crusts. So, you can make one pie with a top and bottom crust, or 2 pies that don’t need a top. The crust can be made in advance and kept in the fridge for a few days, or made wayyyyy in advance and frozen until you need it. Easy + versatile + butter. I win.