The 20 minutes I usually spend reading the sports section every morning at Cafe Grumpy in Chelsea, I spent this a.m. talking pie crust. One of the baristas was going on and on about how she made the "best-ever" crust the night before, "250 grams of flour, 225 grams of salted butter..."
"Are you Canadian?" I asked. "What's with the grams?"
"More accurate that way," she replied.
"You slice the butter and then layer it between the flour," she went on. "And you can knead it a lot without overworking it. Then you use a pastry brush to brush away excess flour..."
She said she got the recipe from some foodie blog. Curious—and hungry—by this point, I asked which one. She grabbed her iPhone. "Um...Chez Pim."
"Oh, of course," I said. Because if you've ever read Pim Techamuanvivit's site, you won't be at all surprised to find a definitive, be-all, end-all recipe on it.
And if you've never read it, well, here's your reason to. —Adam Rapoport
Get Pim's recipe: The One Pie Dough to Rule Them All