A Piequet for Mother’s Day – Pie Crust Flower Chips with Sour Cream and Ramp Dip

Special Equipment

Flower shaped cookie cutter, 1 to 2 inches wide

Make the Crust!

Stir the flour, salt and sugar together in a large bowl with a flat bottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture so each cube is coated. Use a pastry blender or your fingers to

cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a few larger pieces are okay; be careful not to over-blend).

In a separate large measuring cup or small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture; do not add the ice. Using your hands in a circular motion, bring the mixture together until all the liquid is incorporated. Continue adding the ice water mixture, 1 to 2 tablespoons at a time. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out onto a lightly floured surface and knead gently until it comes into one mass; you don’t want to overwork it. Cut the dough into two equal sized portions.

Shape each dough ball into a flat circle about an inch thick, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight before using.

Make the Pie Crust Flowers!

Pre heat your oven to 375 degress.
Take your crust out of the fridge and let it come to room temperature for about 5 minutes. Flour the surface you will be working on and start to roll out the dough applying even pressure across the dough. Pick up the dough and rotate, turn and roll. Continue rolling until the dough is a rectangle about 11 x 17 inches. Repeat this for the second disc of dough.

Take a sheet pan and line it with parchment paper or a reusable nonstick baking mat. Taking one of your rolled out crusts, dust the surface lightly with flour. Take your flower shaped cookie cutter and cut out flower shaped pie crusts chips. Place the chips onto the sheet pan about a quarter inch apart from each other till you fill the who sheet pan. Place sheet pan in the freezer for 15 minutes. Repeat the steps for the second sheet of dough.

After the pie crust has been in the freezer, take it out, brush it with the egg wash, sprinkle with freshly ground pepper and flaky salt and bake for 20-25 minutes till golden brown.

Let the chips cool completely on a cooling rack.

Make the Dip!

In a medium frying pan or cast-iron pan over medium low heat, heat the olive oil, ramps and lemon zest. Cook, stirring occasionally until ramps are starting to get crisp and the oil is fragrant, 6-8 minutes. Remove from heat and season with salt and pepper. Let it cool for at least 10 minutes.

In a medium sized bowl combine sour cream, pinch of salt, lemon juice and 3⁄4’s of the ramp mixture.

Take your serving bowl and spoon in sour cream mixture. Top with remaining ramp mixture. Refrigerate for at least 30 minutes to allow flavors to combine.

Assemble the Platter!

Place the bowl of dip on to a platter and surround it with your pie crust flowers! Enjoy hopefully with the sun beating down and a light spring breeze with the person you call mom!