I use my foolproof Cream Cheese Pastry for both savory and sweet pies; this is the other recipe I use only for sweet ones. The milk adds a little more fat, which helps with the pliability and gives you a little more grace when rolling out. Try making this both by hand and in a food processor; if you master both methods, you’ll be ready to make pie regardless of what equipment—or lack thereof—is on hand. If you find yourself without a rolling pin, try a clean, dry wine or soda bottle, well floured, instead. Keep ingredients cold and work fast. I prefer unbleached all-purpose flour, such as King Arthur or Bob’s Red Mill.
Use this basic pie dough recipe to make Lucinda’s Strawberry Rhubarb Pie.
Excerpted from Mad Hungry: Feeding Men & Boys by Lucinda Scala Quinn (Artisan Books). Copyright © 2009.
Read our book review to see more recipes from Lucinda’s book.