Pie crusts, topping, filing & notes<\/p>\n
PASTRY:\u00a0 USE ICE WATER.<\/strong>\u00a0 Too little water results in over crumbly pastry; too much water makes tough and shrinks.\u00a0 Shortening is essential for flakiness; salt brings out flavor–bland if not used.\u00a0 Flaky crust depends on COLD fat mixed with flour – so don\u2019t handle much after adding ice water.\u00a0 Slightly chilled dough handles easier than warm – if room temp. Refrigerate for 1\/2 hour before rolling out.<\/p>\n PIE DOUGH<\/strong> can be frozen; form dough into bal and wrap and freeze. Or roll pastry into desired size circle; fold in half and in half again; place circle on freezer paper–can stack several with paper in between. Wrap and freeze. Can store 2-3 months.\u00a0 PIE DOUGH can be refrigerated with dough in ball, and stored for 3-4 days, covered.<\/p>\n Cream and custard pies tend to weep and separate if frozen, so freezing is not recommended.<\/p>\n If you’re not baking a fruit pie when you make it, keep crust and filling separate til just before putting in oven to prevent bottom crust getting soggy.<\/p>\n FOR GLOSSY TOP CRUST:<\/strong>\u00a0 Using pastry brush, \u201cpaint\u201d top crust of fruit pies with milk, cream or unbeaten egg white before you put in oven to bake. Can dust with granulated sugar.<\/p>\n GRAHAM CRACKER CRUST<\/strong><\/p>\n 1 c. graham crackers, crushed Mix crumbs and sugar; stir in melted butter and mix well. CHEESECAKE CRUST<\/strong><\/p>\n 1-1\/2 c flour Mix and pour into 9×12\u201d pan. Bake at 350 \u00b0 til light brown.<\/p>\n EASY PIE CRUST\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0B. Richardson\u00a0\u00a0\u00a0\u00a0 5\/89<\/strong><\/p>\n 1 c flour Combine all ingredients in bowl with fork. Pat into 9″ pie plate. 10-INCH PIE CRUST-MIXER METHOD<\/strong><\/p>\n 1-1\/3 c flour, sifted Mix flour, salt and shortening at low speed in mixer for one minute. 8-9 INCH PIE CRUST \u2013 MIXER METHOD<\/strong><\/p>\n 1 c flour, sifted Mix flour, salt and shortening at low speed in mixer for one minute. PASTRY FOR 2-CRUST PIE<\/strong><\/p>\n 2 c flour to 2-1\/4 c Sift flour, salt into bowl. Cut in shortening. Sprinkle with ice water. Bake at 425\u00b0 for 45-50 min. or til fruit is tender and crust is golden brown.\u00a0 Cool.<\/p>\n CRUNCHY PIE TOPPING #1 4 T melted oleo CRUNCHY PIE TOPPING #2<\/strong>\u00a0 (James Beard) Combine all ingredients. If not crumbly, add enough dry ingredients until it is\u2014it won\u2019t get crumbly on the pie!<\/p>\n CORNSTARCH THICKENING FOR PIES<\/strong><\/p>\n 1 c sugar In saucepan, mix sugar and cornstarch well Pie crusts, topping, filing & notes PASTRY:\u00a0 USE ICE WATER.\u00a0 Too little water results in over crumbly pastry; too much water makes tough and shrinks.\u00a0 Shortening is essential for flakiness; salt brings out flavor–bland if not used.\u00a0 Flaky crust depends on COLD fat mixed with flour – so don\u2019t handle much after adding ice water.\u00a0 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":137,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-141","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=141"}],"version-history":[{"count":6,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/141\/revisions"}],"predecessor-version":[{"id":1029,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/141\/revisions\/1029"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/137"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
\n2 T sugar
\n6 T butter, melted<\/p>\n
\nPress firmly on bottom and sides of 9″ pie plate.
\nChill 1 hour before filling<\/p>\n
\n
\n2 T sugar
\n3\/4 c oleo, melted
\n1 c chopped pecans-optional<\/p>\n
\n
\n6-1\/2 T melted oleo
\n2 T powdered sugar<\/p>\n
\nBake at 325\u00b0 for 20 min. if pre-baked pie crust is needed.<\/p>\n
\n
\n1\/2 t salt
\n1\/2 c shortening
\n3-4\u00a0 T water- ICE cold<\/p>\n
\nAdd water and beat about 10 seconds.
\nBake at 475\u00b0 for 10-15 min. in center of oven<\/p>\n
\n
\n1\/2 t salt
\n1\/3 c shortening
\n2-3 T water-ice cold<\/p>\n
\nAdd water and beat about 10 seconds.
\nBake at 475\u00b0 for 10-15 minutes in center of oven<\/p>\n
\n
\n1 t salt
\n\u00be c shortening or 2\/3c\u00a0 (or 1\/3 butter and 1\/3 shortening)
\n4 T ice cold water<\/p>\n
\nShape into ball; refrigerate in waxed paper.
\nCut in half; flatten one half with palm of hand.
\nRoll to 11\u201d circle on lightly floured board.
\nTrim with knife when in pie plate EVEN WITH EDGE OF PIE PLATE.
\nRoll out other half. Make several gashes near center for vents.
\nPlace top crust on–trim to 1\/2″ past pie plate rim.
\nPress together gently to seal.\u00a0 Pinch edge on diagonal.
\nBrush with eff yolk, beaten with 1T water.<\/p>\n
\n
\n<\/strong><\/p>\n
\n1\/2 c brown sugar
\n2 T flour
\n2 t cinnamon
\n1\/2 c nuts
\nCombine all ingredients thoroughly.\u00a0 Crumble over pie.<\/p>\n
\n1\/2 c butter, melted
\n1 to l-1\/4 c white or brown sugar
\n3\/4 c flour
\n1 t cinnamon
\n1\/4 t salt<\/p>\n
\n
\n4 T Cornstarch
\n10 oz. liquid<\/p>\n
\nAdd liquid.
\nStirring constantly, bring to boil.
\nBOIL for 1 min ONLY as Cornstarch breaks down if boiled more than 1 min.<\/p>\n","protected":false},"excerpt":{"rendered":"