Pie Crust
From Alison Randall
2 1/4 cups flour
1 teaspoon salt
1 cup shortening, (1/2 cup butter can be substituted for 1/2 cup of the shortening)
1/2-3/4 cup water
Yield: 2 pie crusts
Measure flour and salt into a large
bowl; stir to combine. Using a pastry blender, cut in the shortening
(and butter, if using), until the lumps are pea-sized or slightly
larger. With a fork, toss the flour/shortening mixture while slowly
adding the water. Continue until the flour is evenly moistened and
starts to cling together. You may need to add additional water to any
dry patches. Gather the dough together and press into two balls. The
dough should hold together but not be sticky. Generously flour a pastry
mat or counter. Flatten one of the balls onto the floured board and then
roll out with a rolling pin, using a light touch. Use the rolling pin
to transfer the pastry to a 9-inch pie dish. Ease the pastry loosely
into position but do not press it into the pie plate. Add desired
filling.
For a one-crust pie, trim the pastry, tuck ends under and crimp the
edges. For a two-crust pie, roll out the second ball in the same manner
as the first. Trim to fit. Fold in half to cut slits and transfer to top
of pie. Unfold it, tuck the edges under and crimp, For a lattice crust,
cut the rolled-out pastry into 1/2 strips and weave across the filling.
A lattice crust is especially good for a juicy filling that needs lots
of venting as it bubbles. (Berry pies, for example.)
To beautify the top of the crust you can either brush it with one
beaten egg plus one tablespoon of milk or water. Or brush it with milk
and sprinkle with coarse sugar.
I usually bake my two-crust pies at 350 degrees, no matter what the
recipe says, to prevent over-browning. Adjust the baking time a few
minutes longer to compensate for a lower temperature, if necessary.
For a baked single crust (for cream pies, etc), prick crust all over with a fork and bake at 350 degrees for 20-25 minutes.
Trouble shooting: if your dough falls apart as you're rolling it
out, it's too dry and needs more water. If the finished crust is tough,
you may have over-mixed it (remember to toss, not stir), or the
shortening lumps weren't left large enough. (Pastry gets its flakiness
when the lumps of shortening melt and create little pockets of air.)
| 2 1/4 cups flour |
| 1 teaspoon salt |
| 1 cup shortening, (1/2 cup butter can be substituted for 1/2 cup of the shortening) |
| 1/2-3/4 cup water |
Yield: 2 pie crusts
Measure flour and salt into a large
bowl; stir to combine. Using a pastry blender, cut in the shortening
(and butter, if using), until the lumps are pea-sized or slightly
larger. With a fork, toss the flour/shortening mixture while slowly
adding the water. Continue until the flour is evenly moistened and
starts to cling together. You may need to add additional water to any
dry patches. Gather the dough together and press into two balls. The
dough should hold together but not be sticky. Generously flour a pastry
mat or counter. Flatten one of the balls onto the floured board and then
roll out with a rolling pin, using a light touch. Use the rolling pin
to transfer the pastry to a 9-inch pie dish. Ease the pastry loosely
into position but do not press it into the pie plate. Add desired
filling.
For a one-crust pie, trim the pastry, tuck ends under and crimp the
edges. For a two-crust pie, roll out the second ball in the same manner
as the first. Trim to fit. Fold in half to cut slits and transfer to top
of pie. Unfold it, tuck the edges under and crimp, For a lattice crust,
cut the rolled-out pastry into 1/2 strips and weave across the filling.
A lattice crust is especially good for a juicy filling that needs lots
of venting as it bubbles. (Berry pies, for example.)
To beautify the top of the crust you can either brush it with one
beaten egg plus one tablespoon of milk or water. Or brush it with milk
and sprinkle with coarse sugar.
I usually bake my two-crust pies at 350 degrees, no matter what the
recipe says, to prevent over-browning. Adjust the baking time a few
minutes longer to compensate for a lower temperature, if necessary.
For a baked single crust (for cream pies, etc), prick crust all over with a fork and bake at 350 degrees for 20-25 minutes.
Trouble shooting: if your dough falls apart as you're rolling it
out, it's too dry and needs more water. If the finished crust is tough,
you may have over-mixed it (remember to toss, not stir), or the
shortening lumps weren't left large enough. (Pastry gets its flakiness
when the lumps of shortening melt and create little pockets of air.)
(Note: I didn't have enough strawberries so I added some blackberries to this pie to make two cups berries. Feel free to use any combination of berries that you like.)
Strawberry Rhubarb Pie
| 2 cups chopped rhubarb |
| 1 pint strawberries, sliced |
| 4 tablespoons instant tapioca, rounded |
| 1 1/2 cup sugar |
| 1 tablespoon butter |
Mix fruit, sugar and tapioca and let
sit for 1/2 hour to allow strawberries and rhubarb to produce juice enough to soften the tapioca. Place filling in an unbaked pie shell and dot with
butter. Top with lattice crush. Bake at 350° for one hour. Cover edges with foil during last 15 minutes of baking, if needed to prevent over browning.
Sour Cherry Pie
Prep Time: Prep 10 m Cook 40 m Ready In 2 h 50 m
Cook Time: 40 m
Cook Time: 40 m
Total Time: 2 h 50 m
| 1 (15-ounce) package double crust ready-to-use pie crust |
| 3 (15-ounce) cans pitted sour cherries, drained (Can also use 5 cups frozen tart cherries) |
| 3 rounded tablespoons quick-cooking tapioca (Minute) |
| 1 1/2 cup white sugar |
| 1/4 teaspoon almond extract 1 tablespoon butter |
Mix the ingredients together and let sit for 3-5 minutes to let the tapioca soften. Preheat oven to 350 degrees F. Pour filling into an unbaked pie crust and dot with butter. Top with a lattice crust. If desired, brush with milk and sprinkle with coarse sugar. Bake in the preheated oven for 50-55 minutes. If needed, cover edges with tinfoil during the last 15 minutes to prevent over browning. Serve warm or cold, topped with ice cream.
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