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Post by bbbuddy on Jul 10, 2007 17:20:55 GMT -5
Here is my pie crust recipe. It is the very best pie crust I have ever had. Since I got the recipe a few years back, I make no other pie crust.
Makes two crusts, for 1 pie top and bottom, or bottom crust for 2 pies.
In 2 separate bowls:
Bowl#1 Whisk together 1/2 cup flour 1/2 cup cold water
Bowl #1 Mix (cut in) 3/4 cup lard (or shortening) 1 teaspoon salt 1-1/2 cups flour
Mix the contents of the 2 bowls together. It will be a wet dough. Let it set for a half hour in the fridge to allow the flour to absorb more of the moisture, while making your filling.
Divide in half and roll out on a well floured board.
You won't believe how flaky this crust is! I never made pies much, the crust just seemed too hard to do. This one is EASY, rolls out easy, makes plenty for two crusts. Make it with lard if you can, not shortening. Lard is healthier for you. Just as scientists have recently found that butter is better than margarine...
Tip: Sprinkle with flour as you roll. I find it's easier to get a round crust by turning the crust over several times as I roll. Each time, I re-apply flour lightly to the board and crust.
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Post by chipperhiker on Jul 10, 2007 18:18:37 GMT -5
Thanks for the recipe, bbuddy. I'll try it for my next pie. Maybe if I made them more than once every few years, I'd get better at it??
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Post by berlyn on Jul 10, 2007 18:29:41 GMT -5
Thanks for the recipe, bbuddy. I'll try it for my next pie. Maybe if I made them more than once every few years, I'd get better at it?? Chipper you're doing better than me. I've never made a pie crust in my life!! bbbuddy- I'd love if you posted pics of the steps for dummies like me. Might be the inspiration I need to jump in and try. ;D
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Post by tux_sf on Jul 10, 2007 20:58:41 GMT -5
in my best Homer Simpson voice:
mmmmmmmmmmmmmmmmmmmmmmm. . . PIE
I have to be honest, I recognized your moniker bbbuddy, but I couldn't place you. Now I remember ;D.
This is a great recipe, especially if you have never made a piecrust. If you have, it seems weird, but it works very well, tastes very good. I suspect it would be hard to really screw up.
We are going to get berlyn to bake a pie some day. . .
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Post by treatmaker on Jul 10, 2007 22:12:21 GMT -5
I'm going to give it a try. I'm never really satisfied with the crust when I make my pies. Blueberries are abundant in the supermarket now and I LOVE blueberry pie.
Treatmaker
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Post by berlyn on Jul 10, 2007 22:59:13 GMT -5
in my best Homer Simpson voice: mmmmmmmmmmmmmmmmmmmmmmm. . . PIE I have to be honest, I recognized your moniker bbbuddy, but I couldn't place you. Now I remember ;D. This is a great recipe, especially if you have never made a piecrust. If you have, it seems weird, but it works very well, tastes very good. I suspect it would be hard to really screw up. We are going to get berlyn to bake a pie some day. . . It does sound simple and possibly messy. 2 questions--- What the heck do I use for filling, recipes please ;D How do I do that fancy thing around the edges of the bottom & top crust Thank you
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Post by damnoldhippie on Jul 11, 2007 4:05:50 GMT -5
OK...this is about as un-orthodox a recipe for pie crust as I've ever seen...gotta try it. The recipe I've used since I can remember is a completely different approach, and I've never "messed" with it...so this'll be something fun to try.
And Berlyn: as far as pie recipes, I'll post my Almond-Pecan Pie and Blueberry Pie recipes after I dig 'em out.
And "that fancy thing around the edges"? Just pretend you've got your hands in Play-doh again after all these years and have fun!!!! ;-)
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Post by scottielass on Jul 11, 2007 9:52:30 GMT -5
Berlyn, The edges actually serve a purpose...it seals the dough to keep the filling from bubbling out. You can just use a fork if all you want is a seal. A dowel, or plastic, rod works for a frilly edge. I spray a piece of wax paper with Pam and place the sprayed side down on the crust. I then push the edge of the rod down on the dough edge until there is a nice impression and continue around the circle. Remove the wax paper when your done. If you want the really easy route, I think there are circular contraptions that go around the pie to create a uniform impression in the dough. Remember to cover your crust edge with foil to keep it from burning during the bake. Take the foil off about 15 minutes before the pie is done.
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Post by bbbuddy on Jul 11, 2007 10:05:23 GMT -5
in my best Homer Simpson voice: mmmmmmmmmmmmmmmmmmmmmmm. . . PIE I have to be honest, I recognized your moniker bbbuddy, but I couldn't place you. Now I remember ;D. This is a great recipe, especially if you have never made a piecrust. If you have, it seems weird, but it works very well, tastes very good. I suspect it would be hard to really screw up. Hi Danny, yes this pie crust is REALLY easy! You didn't recognize me very well because while I have a Chambers B, it is not yet in working order, and I am in the process of building a summer kitchen, to get it "out of storage" and fixed up. Thus while I loved reading the old and old old forums, I never had much to contribute... It does sound simple and possibly messy. 2 questions--- What the heck do I use for filling, recipes please ;D How do I do that fancy thing around the edges of the bottom & top crust Thank you Berlyn, that's one of the best things about this recipe, it's NOT messy like most pie crusts! Plus it's very flaky! Especially if you use lard, NOT Crisco ((shudder)). As for the edge, I just use my knuckles. Make the top crust too big, turn it under the bottom crust edge so you now have 3 layers, then go around the pie using one knuckle pushing down and out into two knuckles on the outside. This seals it and makes the fluted edge. You can use fingers instead if you have short fingernails.
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Post by maryopal on Jul 11, 2007 22:52:18 GMT -5
Buddy - what brand / type of lard do you recommend?
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Post by bbbuddy on Jul 15, 2007 22:40:38 GMT -5
gee, my store just carries one kind, so that's what I buy...light blue/dark blue box or plastic tub, called Morrell. But we started raising our own pigs, so in the future I may just use "home grown"
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Post by chipperhiker on Jul 16, 2007 12:38:48 GMT -5
I bet that home grown lard will be a lot better.
The only lard I have access to is by Armour, and it's for the birds. Literally. I buy it and use it when I make summer suet for bird feeding. I can't imagine it in a pie crust. The smell bothers me. It's not a nice bacon or pork smell, but rather an old stale (not rancid) smell. ick.
I use butter and fully hydrogenated Crisco when I've made pie crusts in the past. It's in a green canister (not the regular blue), and does not have the trans fats found in the partially hydrogenated shortenings. It's kind of hard to find, though I did hear somewhere that Crisco is going to stop making the partially hydrogenated version at some point. That's a good thing.
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Post by fschimmel on Nov 20, 2007 21:46:06 GMT -5
I think I am going to try this pie crust tomorrow night for Thanksgiving. I will let you know how it goes.
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