Part of my original purpose for creating this blog was to have a place where I could write and record my favorite recipes. Instead of having magazines, recipe cards, recipe books, and boxes, I wanted to be able to keep all of my recipes in one place, that I could access at any time (which, actually, has turned out to be quite helpful).
I also wanted a resource, as I have mentioned in the past, where people could find simple recipes for everyday items.
An extremely common household recipe that people seem to need is pie crust. I find it interesting that most recipes call for ready made pie crusts, and many people I know do not like their own pie crust recipe. I started making my own crust as a teenager, and the recipe I found that worked for me had egg and vinegar. I had tried my mom's shortening crust and it was just horrendous for me. It worked great for her, but when I tried it, it was a dry lump of dough that I couldn't get to do what I wanted.
After a bit I lost my pie crust recipe. I searched high and low and couldn't find the same recipe. I tried to recreate it from memory, but it ended up quite vinegar-y tasting. I tried my mom's again, and I tried to experiment with some other crusts. I wasn't happy with mine for about a year and a half.
Blend flour, sugar, and salt in processor. Add butter, using on/off turns, cut in until mixture resembles coarse meal. Add 6 Tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; divide dough in half. Flatten each piece into disk. Wrap in plastic and refrigerate 1 hour, or up to 2 days.
Pie Crust (from Amish Cooking pg. 182 - This is, by the way, the BEST pie crust recipe you'll ever find anywhere)
3 c. sifted all-purpose flour
1 c. shortening
1/2 tsp. salt
1 egg, slightly beaten
5 tbsp. ice water
1 tsp. vinegar
flour and salt. Using a pastry cutter or two knives, cut in shortening.
Combine egg, water and vinegar. Stir egg mixture into flour mixture
until a soft dough forms. (If necessary add more ice water 1/2 tsp. at a
time). Divide dough into two or three equal portions.
Pie Crust (adapted from pg. 182, Amish Cooking by Pathway Publishers)
Yield: 2 single crust pies OR 1 double crust pie
2 c. all purpose flour
1 c. whole wheat flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 c. vegetable shortening
5 Tbls. ice cold water
1 tsp. white vinegar
the flours, spices and salt into a medium sized bowl. Cut the
shortening into the flour mixture until mixture forms course crumbs.
Beat the egg; add the water and vinegar. Add the egg mixture to the
flour mixture. Stir with a fork until a soft dough forms. Turn the dough
out onto a floured pastry cloth. Gently kneed the dough, 3-4 times (DO
NOT knead the dough excessively). Divide the dough in half. Form the
halves into disks and roll out, using a cloth covered rolling pin
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home