I’m usually all about slow food, taking my time, cooking with care. But at Thanksgiving, I kick it into high gear, thinking ahead and taking shortcuts to get good food on the table with plenty of time left over to visit with friends and family. Which is why I usually buy pies from the local Amish bakery. But this year, inspiration struck when my dear friend Sarah Sleeper came to visit.
When Sleeps got off the plane, she had a pink box in her hands. A pink box filled with goodies of all kinds.
Sleeps is on a great adventure these days. She started her very own small business called Wicked Good Bakery which is the spot to be on Saturday mornings in Plymouth, New Hampshire. She sells custom, creatively decorated cakes (check out her work —-> click here), cupcakes, donuts, cinnamon rolls, bread, cookies and of course, pies.
As we were sipping on French-pressed coffee and eating a glazed donut, Sleeps mentioned that the bakery won “Best Pies” for her area.
“And you make your own crust and everything?” I asked. “Yup. It’s easy” was the reply.
I disagreed, telling her the story of my first attempt at pie crust. I was fifteen years old, a novice in the kitchen, and the whole dilemma ended in my tears and a lump of dough that was both hard as a rock and falling apart. I never made pie crust again.
Sleeps just laughed my story off. “Let’s make crust this afternoon. All you need is a food processor and a few ingredients.”
Her optimism intrigued me. By the time she was finished dumping ingredients into the food processor and pulsing to bring it all together, I was a believer. “That took less than ninety seconds,” I gushed. “Why haven’t I been making crust all these years?”
If you’re not a believer yet, watch this video. Seriously. Ninety seconds.
Filled with some frozen blueberries, cinnamon, a bit of flour, and touch of heavy cream, the pie looked like perfection and tasted like I bought it at Wicked Good Bakery.
Wicked Good 90-Second Pie Crust*
*Unfortunately, this is not the OFFICIAL Wicked Good Bakery pie crust recipe, but it’s still wicked good
2 cups all-purpose flour
2/3 cup plus 2 tablespoons shortening (you can substitute ice-cold, unsalted butter here)
2 teaspoons sugar
1 teaspoon salt
7 tablespoons milk (you can substitute cold water here)
In a food processor, dump the flour, salt, sugar and pulse to combine. Add the shortening and pulse until small lumps form. Pour in the milk a little at a time until the dough comes together. Remove, divide the dough into two discs and chill for an hour before rolling into pie crust. Makes two 9-inch crusts.