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Thursday, August 28, 2014

Pie Crusts, Cowls, Sock Mania 8

When I was a young girl, my mom let me cook as much as I wanted.  She and my dad would encourage all my efforts.  There was only one dish that was so inedible that even our dogs wouldn't eat.  It was a seafood pasta. Aside from that dismal at seafood pasta, I was able to successfully navigate the world of home cooking.

One of the specialities that I developed was in making pies.  My dad loved pies and so he enthusiastically encouraged my practice. Years later I was astonished when during a cooking class at church the teacher kept commenting on how difficult it was to make a pie crust...I had never found it so.  Some key tools are essential though.  I use a pastry blender, a canvas pastry mat, a rolling pin and a good all vegetable shortening.  I must admit here that I am very partial to Crisco shortening and will only use another it there is no way to get my hands on Crisco.  The recipe is simple

2 cups flour
1 tsp of salt
2/3 cups shortening
4 tbsp cold water
 I measure the flour and salt into the bowl, cut in the shortening until its like little peas, using a folk I add the water one tablespoon at a time until the dough sticks together to form a ball. I find the amount of water added depends on the weather and the climate (dry or humid).  I gather it up and roll it out on the canvas pastry mat. I try to only roll the dough once.  The more I handle the dough the tougher the dough gets.  I then line the pie pan (I prefer a glass pie pan versus metal or aluminum). It's pretty much never fail. The recipe yields enough dough for a double crust of a 9" pie. Although I like using this for a single crust pie as well, that way it provides a good base and the leftovers when sprinkled with sugar were a delightful snack for my children.

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