Or not. In fact, I'm pretty sure Naomi knows everything already. That's why I love her.
The crust? Yes- I think it would make an awesome poople pie. I happen to know that it also makes a kickass pecan pie. Especially when you flavor the pecan filling with rum. Lots of it. Ahem.
Anyway- it's the Joy of Cooking butter crust (that link is to the version I own. I had no idea it was worth so much now. I also didn't realize that there was already a newer version). I have other cookbooks- really good ones, too. But I always fall back on my Joy. Love that book.
(From memory*) Butter Crust
1 1/2 c flour
1/2 tsp salt
1 stick of butter (8 tbs) softened very slightly
2 to 3 tbs heavy cream
Whisk together flour and salt. Cut in butter (food processor, pastry cutter, or two forks. I use the pastry cutter) until mixture is like small crumbs. Drizzle cream over and mix just until it holds together when pinched. (I sometimes use more than 3 tbs, but the crust does get a bit denser. However, I am lazy and drizzling more cream over is easier than cutting in the butter finer and it still works well enough.)
Bake at 400 for about 18 minutes (though I am also very impatient and usually don't wait this long). Brush with egg yolk and bake a couple minutes more (I NEVER do this. See above: Lazy.)
If I'm making something savory (like Quiche)(I can't stop capitalizing Quiche.) I use salted butter. If I'm making something sweet (like delicious rum pecan pie) I use unsalted. Sometimes I make my own rules and use salted for everything. I kind of enjoy the extra salty to cut the super sweet stuff. I always use a nicer butter because the flavor is prominent. And buttery. Which equals delicious.
*Which means not my fault if you make this and it's all kinds of fucked up because I told you 1.5 c of flour instead of what it really is. But I'm pretty sure this is right.
