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Farm Kitchen:  pie crust?  |
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ncstargirl7
Farmgirl at Heart
3 Posts
Katie
NC
3 Posts |
 Posted - Mar 26 2010 : 07:41:58 AM
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| Does anyone have a recipe for a good pie crust? We have always used the one from my mom's old Fanny Farmer cookbook but it uses shortening which I'd like to try to stay away from. Any suggestions? Thanks! |
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peapicker
True Blue Farmgirl
716 Posts
texas
USA
716 Posts |
Posted - Mar 26 2010 : 08:41:23 AM
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Ok, here's mine:
2 Cups Flour
1/4 teaspoon salt
2/3 Cups cold butter
4 to 5 Tablespoons cold water
Combine flour, salt, and butter until crumbly.
Add water one tablespoon at a time until
moistened. Divide in half and roll out.
Makes 2 crusts.
Hope you like it.
Enjoy the little things, for one day you may look back and realize they were the big things.
Robert Brault |
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Nigella
True Blue Farmgirl
386 Posts
Nigella
Chimacum
WA
USA
386 Posts |
Posted - Mar 27 2010 : 8:12:18 PM
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Hi Katie! I think you can even use butter in place of the shortening, at least I've always had luck substituting one for the other....
"Opportunity is missed by most people because it is dressed in overalls and looks like work."
~Thomas Edison~
Sister #1213 |
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ncstargirl7
Farmgirl at Heart
3 Posts
Katie
NC
3 Posts |
Posted - Mar 28 2010 : 3:24:42 PM
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| Thanks so much, I can't wait to try! |
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sherrye
True Blue Farmgirl
3775 Posts
sherry
bend in the high desert
oregon
USA
3775 Posts |
Posted - Mar 29 2010 : 10:55:22 AM
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just a thought. butter has water in it and can changed the texture of your dough. i also use a small amount of powdered sugar to help crunch up the crust and to add color.
the learn as we go silk purse farm
farmgirl #1014
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vintagejenta
True Blue Farmgirl
83 Posts
Sarah
Walden
NY
USA
83 Posts |
Posted - Apr 04 2010 : 06:52:04 AM
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You could try a cream cheese crust! They're a little heavier than those made with lard or shortening, but just as tender. There are a couple of recipes out there in the interwebs.
I also have a Russian recipe for filled cookie dough that uses nothing but butter, flour, and... farmer's cheese! I used just drained and squeezed cottage cheese instead and it turned out very nicely. Very tender and flaky, but not crisp like normal pie crust. I've never tried it for pie, but I think I'd like to try. At some point, anyway.
Okay, now I'm just rambling! Time to go. :)
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http://citygirlcountryfood.wordpress.com |
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sw80689
True Blue Farmgirl
207 Posts
Sharon
Papillion
Nebraska
USA
207 Posts |
Posted - Apr 11 2010 : 1:45:16 PM
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Thanks to everyone for sharing the pie crust ideas. I want to get away from using shortening, too. Great ideas.
Blessings,
Sharon
*We are all angels with one wing, the only way to fly, therefore is to embrace one another* |
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highlandviewpantry
True Blue Farmgirl
214 Posts
WV
USA
214 Posts |
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MrsRooster
True Blue Farmgirl
1168 Posts
Amy
Seabrook
TX
USA
1168 Posts |
Posted - Apr 12 2010 : 06:51:14 AM
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I also noticed that if you don't use flour when rolling out, just cover with plastic wrap, you get a more tender dough. It is a Martha Stewart trick I think.
www.mrsrooster.blogspot.com
Farmgirl #1259
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Farm Kitchen: pie crust? |
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pie crust?
