| T O P I C R E V I E W |
| Pumberger |
Posted - Nov 19 2011 : 07:51:28 AM
I had a recipe, but lost it.
It started with boiling water, removed from heat, then stirring in
Crisco until desolved. Then with a fork, you stirred in 2 cups plain
flour. This made two very nice crusts.
Can anyone help me? |
| 3 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Nov 22 2011 : 1:58:37 PM
The crust I use is a boiling water crust, also. And it's pressed in instead of rolled. Which saves a lot of swearing on my part...
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| ivmeer |
Posted - Nov 22 2011 : 06:07:21 AM
What? Really?
BTW, I recommend Christopher Kimball's pie crust recipes, and I always, always use Earth Balance shortening. It's better for you and is, IMO, a superior product to Crisco. |
| Rosemary |
Posted - Nov 19 2011 : 4:49:12 PM
This rang a bell for me. I think the one in my old Joy of Cooking might be useful. J of C notes that this makes a crust that tends to be mealy rather than flaky. Note that it calls for lard rather than Crisco, but I think you could substitute Crisco. I wouldn't substitute AP flour for cake flour, though. There's a big difference. If you've never used real cake flour, you might want to look for it on a top shelf in the store. One brand to look for (in boxes, not bags) is Swansdown. Try making a cake with it sometime. You'll be amazed by the wonderful texture you get. If you opt to use AP flour instead, reduce the amount by a tablespoon or two. Here's how it goes:
HOT-WATER PIE CRUST (from Joy of Cooking 1964)
A 9-Inch Double Crust; preheat over to 450°
Place in a bowl:
3/4 cup 70° lard
Pour over it:
6 Tablespoons boiling water
Beat these ingredients until they are cold and creamy. If there is time, chill them. Sift before measuring:
2 cups cake flour
Resift with:
1/2 teaspoon any baking powder
1 teaspoon salt
Combine the liquid and the sifted ingredients until they form a smooth ball. Cover the dough and chill until firm. Roll or form and bake 8 to 10 minutes. |
|
|
