Blueberry Pie, New Food Processor
A little pre-Thanksgiving experimentation with a new pie crust recipe from Cook's Illustrated. Instead of being super careful to have frozen solid butter and cutting it into the dough to just the right amount, they worked out a recipe where you can just blend it all to heck, as long as you reserve a little un-buttered flour to toss in at the end. They replace some of the water with vodka, too, to cut down on gluten formation. It was awfully easy, but I can't decide about the results. Nice, but a little dense. I saved half for a Thanksgiving pie next week, so we'll see how it works out a second time. Blueberry because I couldn't resist a giant bag of them at Costco.