Alan & Brenda Leonard

8/17/03 19:39:

> ( Do you bake pies? Have any hints for a decent pie crust? My family's
> getting sick of not eating the crust because it's so bad, hehehe.

1 cup flour
1/2 cup shortening (crisco or such is best, margerine is okay, butter is
soggy)
1/4 cup (Maximum!) *ice* water.

Mix flour and shortening until it's like crumbs.
Add a little water at a time, mixing, until it holds together. Mix a bit
with hands, to blend, but don't overdo it. A little streaky is okay.

Roll out on *lightly* floured board. Too much flour and too much handling
are what makes too tough crust.

Fold in quarters to move to pie pan. Fit and trim off excess.

If you need two crusts, make one, fill, then make the other. Somehow a
double recipe never works as well for me. I have to handle it too much, and
it either gets tough from the handling or too soft from the heat of my
hands.

If you don't like the taste of crisco, add a tiny bit of cinnamon or
something to hide it.

brenda,
on vacation and loving it, but missing her kitchen!

Nora or Devereaux Cannon

Yum Pie! Another tip: the flour you use is critical. The more
gluten the tougher. Find a brand that makes a good crust "for
you" and stick with it, at least until your fingers know the
feel of the dough. After you have made a few dozen batches of
biscuits and pie crusts, the brand matters less and you may well
eyeball the ingredients rather than measure. I thought I was
destined to be a pie crust failure for years until I *HAD* to
make one and really read up on the chemistry. Turned out OK.
Now 10 years later, I can add pie for desert at the drop of a
hat.
----- Original Message -----
From: "Alan & Brenda Leonard" <abtleo@...>
To: <[email protected]>
Sent: Sunday, August 17, 2003 2:27 PM
Subject: Re: [Unschooling-Discussion] pie crust


| 8/17/03 19:39:
|
| > ( Do you bake pies? Have any hints for a decent pie crust?
My family's
| > getting sick of not eating the crust because it's so bad,
hehehe.
|
| 1 cup flour
| 1/2 cup shortening (crisco or such is best, margerine is okay,
butter is
| soggy)
| 1/4 cup (Maximum!) *ice* water.
|
| Mix flour and shortening until it's like crumbs.
| Add a little water at a time, mixing, until it holds together.
Mix a bit
| with hands, to blend, but don't overdo it. A little streaky
is okay.
|
| Roll out on *lightly* floured board. Too much flour and too
much handling
| are what makes too tough crust.
|
| Fold in quarters to move to pie pan. Fit and trim off excess.
|
| If you need two crusts, make one, fill, then make the other.
Somehow a
| double recipe never works as well for me. I have to handle it
too much, and
| it either gets tough from the handling or too soft from the
heat of my
| hands.
|
| If you don't like the taste of crisco, add a tiny bit of
cinnamon or
| something to hide it.
|
| brenda,
| on vacation and loving it, but missing her kitchen!
|
|
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The Bucknums

<< I thought I was
destined to be a pie crust failure for years until I *HAD* to
make one and really read up on the chemistry. Turned out OK.
Now 10 years later, I can add pie for desert at the drop of a
hat.>>>

Where did you read up on it? I find some good info in cook books, but it's usually in point form not full explanation.
Teresa in Canada



[Non-text portions of this message have been removed]

Nora or Devereaux Cannon

I honestly don't recall - it was a cookbook entirely on making
pies that I got from the library. I would recommend looking at
How to Read A French Fry for similar information. Basically the
important points were about the protein.gluten content and the
humidity.
----- Original Message -----
From: "The Bucknums" <ctbucknum@...>
To: <[email protected]>
Sent: Sunday, August 17, 2003 6:52 PM
Subject: Re: [Unschooling-Discussion] pie crust


| << I thought I was
| destined to be a pie crust failure for years until I *HAD* to
| make one and really read up on the chemistry. Turned out OK.
| Now 10 years later, I can add pie for desert at the drop of a
| hat.>>>
|
| Where did you read up on it? I find some good info in cook
books, but it's usually in point form not full explanation.
| Teresa in Canada
|
|
|
| [Non-text portions of this message have been removed]
|
|
| ------------------------ Yahoo! Groups
Sponsor ---------------------~-->
| Buy Ink Cartridges or Refill Kits for Your HP, Epson, Canon or
Lexmark
| Printer at Myinks.com. Free s/h on orders $50 or more to the
US & Canada. http://www.c1tracking.com/l.asp?cid=5511
| http://us.click.yahoo.com/l.m7sD/LIdGAA/qnsNAA/0xXolB/TM
| --------------------------------------------------------------
-------~->
|
| ~~~~ Don't forget! If you change topics, change the subject
line! ~~~~
|
| If you have questions, concerns or problems with this list,
please email the moderator, Joyce Fetteroll
(fetteroll@...), or the list owner, Helen Hegener
(HEM-Editor@...).
|
| To unsubscribe from this group, click on the following link or
address an email to:
| [email protected]
|
| Visit the Unschooling website: http://www.unschooling.com
|
| Your use of Yahoo! Groups is subject to
http://docs.yahoo.com/info/terms/
|
|
|