|
|
Classic.
This is a double crust recipe -- it makes two discs.
Half it if you are making
a quiche. Double it if you have 2 covered fruit pies to make.
|
|
What you will need:
You'll need a kitchen scale.
You'll also need to go to the hardware store to pick up an 8 inch drywall taping knife, (plastic).
A wooden rolling pin, (or in a pinch, fill a glass pop bottle with water and use that)
A pie pan (anything really - big, small, deep, shallow)
A small dish containing about 1 cup of extra flour
A small dish containing about 1/2 cup of extra room temp water
Place about 3/4 Cup of water in a dish in the freezer, (but don't let it get frozen)
• 255 grams white all purpose flour (2 cups)
• 1 teaspoon salt
• 2/3 cup of Crisco shortening at room temperature. use the little guide on the package to slice it off -- err on the generous side.
• 5 Tablespoons cold water, (from that dish in the freezer)
|
|
In a large stainless steel or glass bowl:
Mix the flour and salt with a big metal spoon until the salt is fully incorporated into the flour.
|
|
Add the Shortening and Bring it all Together:
Using two table knives as shown, cut into the mixture until the bits of shortening look like peas in the flour.
Take the water out of the freezer. It should be really cold but not solid.
Sprinkle 3 tablespoons of the icy water on top of the pea-like mixture.
Use a fork to mix it all up, pressing into the sides as you go.
Add another 2 tablespoons of water and keep mixing. If it's not coming together, add 1 more tablespoon of
water - but that's it!
This mixing with the fork should only take about 1 minute.
Finally, rip it down the center and use your hands to form 2 discs of dough - squeezing it roughly 2 or 3 times.
|
|
Resting:
Keep the 2 discs in the bowl and slip the whole thing into a plastic grocery bag and into the fridge.
After a suitable rest, (say 1/2 hour or 5 minutes if you promised a pie for supper),
place a disc on a floured formica surface and put a rolling pin to it. If it's too stiff, let it rest on the counter.
|
|
Rolling:
Instructions on rolling dough amount to - well - a philosophy lesson -- so do your best
- summon the spirits - put on a Barry Manilow tape -- whatever it takes.
Flatten the disk with your hands, (press and rotate). Use a rolling pin and roll from the center.
Rub a little flour on the pin.
If you're an optimist you'll roll the disk too small;
a pessimist, too large.
When it comes time to transfer the dough to a pie plate,
use that putty knife to separate the thing from the table.
Transfer it to a pie plate by rolling the dough onto the pin and rolling it off onto the pie plate.
Jab it in. Trim excess dough a centimeter past the rim. Repair using water to moisten the dough.
|
|
Filling:
Fill the shell with a mixture of 6 apples sliced, 1 tablespoon flour, 1/8 cup sugar and some lemon juice. - you did have a recipe in mind, right?
Fruit pies usually have a top crust. In that case, place the top crust over the pie and tuck it
under the bottom piece of dough at the rim. Flute the edge.
(this generally means you pinch it with your fingers in some way).
Be thankful you made it this far - light a cigarette, pour a cup of black coffee and
feel confident that your efforts will help your life in some way.
... and you can use the drywall knife to help clean off the counter
(but you knew that).
|
|
Bake:
This usually means 425 ° F oven for 10 minutes.
Then, turn the heat down to 350 ° F and bake 30 minutes longer.
The high heat helps to crisp up the crust
|
|
|
|
