Friday, November 16, 2007

Time for PIE!

It is time for PIE! As many of you know, I am a big supporter of making your own pie crust. I have been making one handed down to me from Benjamin's Nana, and it's simply not that hard, and better than anything ready-made. I'm sorry ... but it's better. It is also an oil crust, which is a lot healthier than a butter crust. Trust me, no one will complain. Here is the recipe for those of you who'd like to try it ....

For ONE 8-9" pie crust
(you will need to make two of these for a typical "double crust" pie. Benjamin's Nana always swore that making one big batch and cutting it in half made the crust tough)

1 C plus 2 T King Arthur Unbleached Flour (Nana says no other will do)
1/2 t salt
1/3 C vegetable oil
2 T Ice Cold Water (or less)

Before you start . . . remember these words: Don't over mix! Gently fold over ingredients until it holds together, no more.

Mix flour and salt together. (Add wet ingredients all at once) Add oil and 1 1/2 of the T's of water to the center of the flour / salt. Tenderly fold ingredients together with a fork until mostly combined and looks like dough. Don't over mix or mix quickly. Go slowly. If you need the remaining water (there is still too much flour that's not moist) add it in. Even if there is partly moistened flour around the bowl, just gather it all together into a ball. Less handling the better. Put dough between two pieces of waxed paper and roll out. (It's very hard to roll this out without the waxed paper -- plus you'll be adding additional flour which will make it tougher)

That's it!
Fill with your favorite fruit -- as for pie and bake!!
(for added asthetics, you can brush with milk or cream and sprinkle a little sugar on top)

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