MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Edith's Pie Crust
Categories: Pastry, Fruits, Desserts
Yield: 6 Servings
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1/4 c Coconut oil
1/4 c Safflower or sunflower oil
1/4 c Cold water
2 c All-purpose flour
1/2 ts Salt
1 ts Penzeys cinnamon
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5 c Blueberries
2 tb Tapioca or all-purpose
Flour
Penzeys cinnamon
Ground nutmeg
1/2 c Brown sugar
3 ts Lemon juice
2 tb Butter
In a large liquid measuring cup, combine the oil and
water. In a large mixing bowl, combine the flour, salt
and cinnamon. Slowly pour the oil and water mixture over
the flour while simultaneously whipping the liquid with
a fork while you pour. Then, with little pokes with your
fork, swiftly mix the liquid into the flour to combine.
The trick to this step is to not overdo it. Stop mixing
when it’s about 95% incorporated, when there’s a little
bit of flour loose in the bottom of the bowl. From here,
use your hands to lightly form the mix into a ball,
flipping it over a few times to include that last bit of
flour. If your ball is looking dry and crumbly, forget
about the extra flour in the bottom of the bowl. The
consistency is the most important thing, and you’ll know
exactly when you’re there once you’ve done it a few
times. Divide the lump into two, and there you have
it-your top crust and bottom crust (or two bottom
crusts), ready to roll out.
BENNETT WRITES: "Here’s a trick from Edith’s
grandmother. Instead of rolling it out on a floured
surface (which will toughen an oil crust), sandwich your
dough ball between two pieces of waxed paper or
parchment paper (crumple them up and then flatten out
again to relieve the stiffness), or two circles cut out
of a plastic bag. Go at it with your rolling pin,
turning and flipping the crust as needed to get a nice,
even circle. If it’s wonky, no worries! You can’t go too
far wrong. When it’s about an inch bigger than the rim
of your pie pan all the way around, peel off the top
layer of waxed paper and flip the crust into the pan,
and lightly press the dough in to have close contact all
around. Peel back the other layer of waxed paper, and
there you go. Now trim off any excess hanging over the
edge with a knife or just by tearing. You can either add
the excess to your other dough ball, or use them as
band-aids for any thin spots in your pie pan."
Roll out the top crust and set aside.
Set oven @ 400ºF/205ºC.
Mound the blueberries up on top of the crust, trying to
leave about 1/2" of the bottom crust showing around the
edges. This will (with any luck) prevent any overflows.
In a small bowl, combine the flour, cinnamon, nutmeg and
brown sugar. Sprinkle over the fruit. Sprinkle with
lemon juice. Dot with butter.
Place the top crust on top of your fruit-mound and use
your hands to make a little trough all the way around
where the bottom of the mound meets the bottom crust.
Tuck whatever is hanging over the edge in between the
bottom crust edge and the pie tin. This will help create
a nice tight seal and will save the bottom of your oven
from getting juicified. The trough will also help detain
any juices that may want to escape.
Crimp the edge of the crust with index finger on the
inside, and thumb and index on the outside, and push
together to seal the two layers together. Move all the
way around the crust, using the indent made from the
outside index as a guide for your thumb on the next
crimp. Vent the top crust with a few pokes of a fork or
make a nice ‘X’ in the center with a knife. Grate some
fresh nutmeg over the top to "give it some signature
Edith freckles" (as Bennett puts it).
Bake @ 400ºF/205ºC for 20 minutes. Turn the heat down
to 350ºF/175ºC and bake for 40 minutes.
From: Bennett Konesni
RECIPE FROM:
https://www.penzeys.com
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