Heart-Shaped Tart with Holiday Treats
Heart-Shaped Tart with
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La Belle Cuisine - More Pie & Tart Basics

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Flakiest Pie Crust Ever!

 

 

Stonewall Kitchen, LLC
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Apple Pie
Apple Pie
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Soulayrol,...
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Box of Apples
Box of Apples
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Faulkner, Neil
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American as Apple Pie
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Dipaolo, Dan
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La Belle Cuisine

 


"Cakes are fancy-ass, honey. Pie is home."
- Idella Johnson, Veteran Pie Baker, as quoted in

Classic Home Desserts
by Richard Sax, Chapters Publishing Ltd, 1994

 


Perfect Pie Crust
[a.k.a. Flakiest Pie Crust Ever!]



The Pioneer Woman Cooks:
Recipes from an Accidental
Country Girl

Copyright 2009 Ree Drummond
Publisher William Morrow
 

The Pioneer Woman Cooks (blog)

"This recipe was sent to me by Sylvia Lamon of Jenkins Farm
and has lived up to its claim of being the flakiest pie crust in
existence. This recipe uses the same basic ingredients as my
mom's old standby recipe, but this pie crust is made ahead of
time and frozen as a way of enhancing the flakiness factor.
It has replaced all pie crust recipes in my arsenal!"


Did you hear that?!?!? The Pioneer Woman just said that this recipe
is THE one! Finally! After all these years of blood, sweat, tears and
struggle! You'll note that I have yet to delete the rest of the very fine
pie crust recipes on LBC
... That would be kinda scary!
Plus which, I simply must tell you before we go any further that you
cannot possibly get the full benefit of this excellent recipe if you
don't do one of two things: 1) Buy the cookbook; or 2) Pay a visit to
The Pioneer Woman Cooks (blog). Seriously. Why do I say that?
Because of PW's marvelous photography and her oh-so endearing
presentation. You just can't help falling in love with her! [MG]


Makes two to three 9-inch pie crusts

3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups vegetable shortening
[What she really means is Crisco!]
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

[As far as I know, the closest thing to this recipe in my archives
is the crust for Gigi's Deep-Dish Apple Pie, but it calls for butter
rather than shortening, 2 egg yolks rather than 1 egg, and uses
lemon juice for the acidic factor rather than white vinegar. Of all
the pie crust recipes I've tried,  it's by far the easiest to work with,
but I was never completely satisfied with the degree of flakiness.
PW and Sylvia to the rescue!!! Thanks! MG]

1. Combine the flour and salt in a large bowl.
2. Add the shortening. Using a pastry cutter, gradually work the shorten-
ing into the flour until the mixture resembles tiny pebbles.
3. This step should take 3 to 4 minutes [illustrations in cookbook/blog.]
4. Lightly beat the egg with a fork, then add it to the mixture. Next, add
in the cold water and vinegar.
5. Stir the mixture together until it's just combined, then remove half the dough from the bowl.
6. Place in a large plastic bag (do not seal) and slightly flatten with a
rolling pin. This makes it much easier to roll out the crust later.
After flattening seal the bag tightly.
7. Repeat with the other half of the dough and place the plastic bags in
the freezer. I like to make several batches of pie crust at a time so I
always have a crust ready to go.
Note: Dividing the dough in half results in two pretty generous pie
crusts. If you desire a thinner crust, you may divide the dough into
three crusts.
8. When you're ready to use a crust, remove one from the freezer and
allow it to sit on the counter to thaw slightly, about 20 minutes.
Remove from the bag and place on a lightly floured surface. With
a rolling pin begin rolling the dough from the center outward. Be
gentle and patient; it'll take a little time to get the dough completely
rolled out.
9. If you think the bottom is really sticking to the surface below, use a
nice sharp spatula to loosen it and sprinkle some extra flour on top.
10. Then flip it over to finish rolling. Remember to roll from the center
in single outward strokes; no back-and-forth rolling.
11. Again with a spatula loosen and lift the pie crust and carefully lay it
over a pie plan, Using your hand. lightly form the pie crust so that it
fits inside the pan and overlaps the edges.
12. Because it's quick and easy I just tuck the excess dough under itself above the rim.
13. Then you can apply whatever decorative effects that you like to
the edge. Or you can leave it plain if you'd like! Just tell yourself
it's more rustic that way.
14. Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a prebaked pie crust, fill with pie weights (or pinto
beans placed on aluminum foil) and bake at 400 degrees F. for 10
minutes or until golden.
Pie crust can be used for.. .pie, fruit cobblers, or fun tarts for
your kids!


Featured Archive Recipes:
Basic Pie Crust Recipes
Cream Cheese Pastry
Dorie Greenspan's Sweet Tart Pastry
from "Paris Sweets"

Nancy Silverton's Pastry Techniques
and Sweet Tart Pastry

Pte Choux
Puff Pastry


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