Janet’s Famous Piecrust

There are many recipe variations, but the basic one with which I have had success (The best ever according to my friends and quartet colleagues!) goes like this:
In a food processor, combine 1 1/4 C flour, 1-2 teaspoons sugar, 1/4 teaspoon salt, and give it a whirl. Cut in a stick of butter, pulsing just until the butter chunks are about pea-sized. Then add 4-6 tablespoons of ice water, just enough for the dough to hold together. Wrap the dough and let it rest in the fridge for at least an hour. When you roll the dough out, it will barely cover a deep dish pie pan – the crust will be rather thin. You can double the amounts to add a top crust. Using a food processor has been the key to success for me. It’s fast and produces a wonderfully flaky texture. For filling? Whatever fruit is in season!

Scorpions on sticks at the food market in Beijing.  (Tour: Oct 2010)

Ayano's first attempt at making Challah bread last year.  (Joy of Cooking recipe)

The best No-Knead Bread recipe by Mark Bittman. All you need is all-purpose or bread flour, instant yeast, salt, and between 14-20 hours to let the dough rise!

A delicious lobster roll from Allen's in Harpswell, ME

Plum tart for Aikido class! Food Network Ina Garten recipe!