Monday, July 23, 2012

No Fail Pie Crust

Wow. Talk about a diversion in terms of topic for The Seventh Sola! How to make pie!

Seriously, I feel generous this evening, and I'd like to share a pie crust recipe to help those who have struggled with trying to make a pie. It truly is a "no fail" if you follow the instructions.

Most pie crust recipes you see in cookbooks call for you to use lard, shortening and cold water. This is different. It is a hot water crust. The photo you see to your right is a pie that I just threw together tonight out of fresh peaches. But any fresh fruit filling will do. Whatever you do, if you want a good pie, do NOT use canned pie filling. You might as well use papier mache or wallpaper paste. Yuck.

Here is the crust recipe:

2 cups flour
2/3 cup of butter-flavored Crisco (shortening). If you live in a part of the world where this is not available, not sure what you can do. But the butter flavor Crisco seems to make all the difference in the world in terms of flavor and flakiness.

1 teaspoon of salt

1/4 cup of boiling hot water

2 tablespoons of milk.

Take the flour, add the salt and cut the shortening into the flour and salt mixture until the texture resembles corn meal. Add the boiling water and the two tablespoons of milk. Stir at first with a fork, then get your hands in it and knead until all is well blended.

Then, take your fruit, whatever the fruit is. Apples, peaches, cherries, etc. Mix a cup of sugar with at least two tablespoons of corn starch to thicken whatever juices come out of the fruit. That will help your pie not boil over as much. I usually add a bit of extract for flavoring, i.e. rum or almond extract for peaches, rum for apple, vanilla for cherries etc. But have fun with it. And only a few drops. Extracts can be overpowering.

Once the crust is mixed, roll it out in a circle large enough to cover the bottom, and then the top of the pie. You will have some crust left over, and that is great when spread out on another pie tin, spread with butter and covered with cinnamon and sugar. An extra snack!

When the filling is in the pie and the pie is sealed and fluted around the edges, take some milk and pour it into your hand, then spread it over the top of the pie. Then sprinkle sugar over the top of the pie, which will aid in browning the pie. Set the oven at 350 degrees, and then bake until nice and brown.

Then gain weight at your pleasure!!

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