Now that summer has officially arrived, my friends and coworkers are more willing to make the journey north to visit my quiet country home.  So, I spend many weekends happily cooking and entertaining.

Tonight, I made pie crust and pitted cherries.  Now, everyone wants the secret to the perfect pie crust.  First — keep everything cold.  It is very important that your fats are cut into small pieces and then put in the freezer for 15-20 min to firm up. Don't handle your dough too much; overmixing/handling it makes it tough. 

When I make pie crust — I want the best of all worlds.  I want a buttery, flaky and crisp crust.  I achieve this by using 60% butter and 40% rendered pork fat (I render it myself).  I use half all purpose flour and half pastry flour. Instead of all ice water, I add one teaspoon of apple cider vinegar.

I keep the dough in the fridge overnight and then cut it in half the following day.  I will roll out the bottom crust and put it back in the fridge — in the shell — with some wax paper over it for about two hours before baking it.

Tommorw I will make a cherry pie with this dough (I use real cherries — no cans).

I also plan to make:

Lydie's curried carrot soup

Steamed mussels with a smoked sausage, white wine and pepperincini sauce

 Braised short ribs

Lydie's homemade spaghetti

Cherry pie (with ice cream and/or fresh whipped cream)

I'm also excited to use the new linens that I bought in France  

As for wine, perhaps I will serve a red burgundy...  I haven't decided yet.  What do you think?