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Showing posts from November, 2008

Pie making workshop

On the day before Thanksgiving, Alisa and Sandy and I had a pie-baking workshop, to brush-up our pastry skills. The results were yummy. Pie crust (makes two nine inch rounds): Fill a two-cup measure with ice and add water to just cover, set aside. In very large bowl combine 3 cups flour and 1/2 tsp. salt. Cut in 1/2 cup good quality solid vegetable shortning (Crisco) till consistency of cornmeal. Cut in another 1/2 cup (1 cup total) shortning till combined coarsely. (Do not overwork.) Sprinkle in about 1/3 cup of iced-water and combine with a fork; add iced-water till dough sticks together but is not mushy or wet, tossing with fork continually. Discard any extra iced-water. Do not overwork the dough. Dump dough onto a sheet of waxed paper or freezer paper and use paper to form into a ball. (Do not touch dough with hands.) Put in freezer (no longer than 45 min. to 1 hr.) Wipe out bowl and set aside for apples. Streusel-topped Apple Pie (makes 2 nine- or ten-inch pies) For pie fillin