I always do something I saw in the A&P cookbook published in the late 1970s.
I fill a glass with ice water and
let it sit there and tet cold while I am preparing the ingredients for the
pie crust.
Then I use this water to add to the crust and keep working with the dough
until it feels rights. Somehow, the really cold water makes the crust
really come out good and crispy. So whether I am making a crust for a pot
pie or for a dessert pie, I always use the ice water.
Lora
----- Original Message -----
From: "Abby Vincent" <[email protected]>
To: <[email protected]>
Sent: Monday, October 29, 2012 7:25 PM
Subject: Re: [CnD] easiest pie crust ever
When I do a crust that I'm going to cook without filling, I pierce the
bottom of the crust with a fork several times. This allows steam to
escape
and prevents the crust from bubbling up. It comes out nice and flaky. I
do
this mostly when I want to fill it with something that doesn't involve
cooking. For example, Baked Alaska, pudding pie, fresh strawberry pie.
Usually I use uncooked prepared pie shells. They come in aluminum
disposable pie pans. For the top crust, I have to improvise. Maybe
there's
a prepared top crust somewhere you can buy frozen or in the deli section
of
your grocery store. It is well worth the time to make the crust from
scratch. There's something earthy about rolling out a crust on a floured
board with a rolling pin.
Abby
If you're pre-cooking the crust before adding a filling you're going to
bake, it may not be necessary to pierce the crust.
Abby
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of melissa Green
Sent: Monday, October 29, 2012 3:57 PM
To: [email protected]
Subject: Re: [CnD] easiest pie crust ever
It is very easy.
What would be the cooking temps. Some people like to cook the crust for a
couple of minutes before putting the filling in it.
Melissa and Pj
Facebook: Melissa R Green
Nobody is in charge of your happiness except you!
----- Original Message -----
From: "Alex Hall" <[email protected]>
To: <[email protected]>
Sent: Friday, October 26, 2012 4:19 PM
Subject: [CnD] easiest pie crust ever
Hi all,
My sister got this from a lady at her college and it is, quite simply, the
best pie crust ever. It's flaky, good, and just what a pie crust should
be.
However, it does not require messing with cold butter, blenders, and all
the
bother a regular home-made crust can be. Easy, less fat, and amazing in
taste and texture... I should sell this stuff!
Yield: two 9-inch single crusts or one 9-inch double crust
Ingredients:
2 cups all-purpose flour
2/3 cup canola oil
pinch of salt
5-6 tablespoons water
Procedure:
1. Mix all ingredients.
2. Roll out between two pieces of parchment or wax paper.
See? Easiest. Pie crust. Ever.
Have a great day,
Alex (msg sent from Mac Mini)
[email protected]
2 C All Purpose Flour
2/3 C Canola Oil
Pinch of Salt
5 to 6 T Water
INSTRUCTIONS
Mix all ingredients, divide in half and roll out between two sheets of
parchment paper.
NOTES
2 C All Purpose Flour
2/3 C Canola Oil
Pinch of Salt
5 to 6 T Water
INSTRUCTIONS
Mix all ingredients, divide in half and roll out between two sheets of
parchment paper.
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