Healthy Fats Make Healthy Children

Written by Shannon of Nourishing Days.

Becoming a mother may just be the most intense and terrifying thing that I have ever done. There was that whole giving birth thing, which was supposed to be the hard part, right? But then you enter the world of breastfeeding, books, ideologies, and the tornado of information that comes from parenting “experts” of all sorts.

In the midst of it all is this incredibly personal thing called feeding our children. When all you have heard for 30 years is “Fat is bad!” you tend to want to feed your children according to that philosophy.

But that doesn’t make any sense. Breast milk, the perfect food for baby, is at least half fat, much of which is saturated fat and even (gasp) cholesterol. I don’t believe that a child’s need for saturated fat and cholesterol ends when weaned.

And I am not alone…

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Rich Pie Crust Recipe for Pi Day: A Tutorial

Today is ‘Pi Day’ or 3.14, a fun play on the date that a few of my (geek) Facebook readers pointed out last week. It just so happens that I’ve been meaning to share my fail-safe pie crust recipe, and so, propelled by a mathematical symbol and a calendar date, here it is!

Everyone needs a reliable pie dough recipe in their repertoire, for where would we be without strawberry tarts, spinach quiche, or deep dish apple pie? Store-bought crusts just don’t meet the mark in flavor or texture, not to mention they contain plenty of trans fats and preservatives. Nope, a pie crust should be made from scratch, and that’s what we’re going to take on in this post.

You already know that I’ve given you the best muffin ever, perfect roast chicken, and the best zucchini bread ever, so I hope that you find similar success with my favorite pie dough recipe.

I’ve always come back to this pure butter pie crust for a few reasons:

  • It holds up well. Whether it is supporting a jiggly quiche or runny fresh fruit pie, the bottom crust always cooks perfectly. Soggy crust is horrible; I like a nice browned bottom that holds together when a slice is transported from pan to plate. TIP: another key to a well-cooked underside is a Pyrex Pie Plate.
  • It freezes well. Raw crust can be frozen, in a well-wrapped ball, for up to five weeks. I also use this recipe for my meat pies and freeze the pies unbaked and whole. Pie crust in the freezer means an impromptu dessert is just around the corner!
  • It is rich and flavorful. Thanks to the addition of pure butter and egg yolk, this crust leaves all others behind. Forget about greasy and pale shortening-based pie crusts, this one colors beautifully, tastes buttery, and crisps just right.
  • It manages to remain flaky even after after manipulation. My boys love to get in on pie making, and goodness knows, they manhandle the dough to bits. Incredibly, it pulls through, and after a significant resting period, still comes out flaky.

If this is your first attempt at homemade pie dough, or whether you’re a seasoned baker, I’m confident that the recipe and the steps below will guide you to a perfect pie crust, suitable for a wide variety of uses including tart shells, hand pies, free-form galettes and classic pie shells.

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