Blog Page 11742

Perfection Pecan Pie

Ingrients & Directions

1 c All-purpose flour
1/8 ts Salt
1/2 c Crisco shortening
3 tb Water
1/4 c Butter or margarine, softene
1 c Sugar
4 Eggs
3/4 c Light corn syrup
2 ts Vanilla
1 1/4 c Pecan halves

Heat oven to 375 degrees.For crust,combine flour and salt.Cut in
Crisco with pastry blender (or two knives) until flour is just
blended into form of pea-size chunks.Add all of water.Toss lightly
with fork until dough will form a ball.Press between hands to form 5
to 6″ pancake. Flour rolling surface and pin lightly.Roll dough into
circle and trim 1″ larger than upside-down 9″ pie plate.Loosen dough,
carefully.Fold into quarters.Unfold and press into pie plate. Fold
edge under.Flute as desired. For filling,cream butter and sugar in
mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour
filling into unbaked pie shell.Bake @ 375 degrees for 5
minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until
knife inserted in center comes out clean.Cool to room temperature
before cutting.Makes one 9″ pie.

6 Servings

Perfect Pie Crust (lf)

Ingrients & Directions

1/2 c + 2 T all-purpose unbleached
1/4 c Whole-wheat flour;
3 tb Cold margarine; cut into
-small pieces
3 tb To 4 T ice water;
2 c Dried beans; washed, or
-pie weights;

Preheat oven to 450F. Lightly coat an 8-inch pie pan with nonstick
cooking spray. Combine 1/2 c of the unbleached flour with the whole
wheat flour in a bowl, or in a food processor bowl, and add the
margarine. In the bowl, use a fork to crumble the flour and margarine
into a coarse mixture. In the food processor, use the metal chopping
blade and pulse the machine 10-12 times to cut the margarine into
small pieces. As you form the mixture, add the ice water, 1 tbspoon
at a time, until the lumps appread moist. Transfer the dough to a
board, and lightly knead it for 1 minute. Form into a ball, place in
a small bowl, cover with plastic wrap, and refrigerate for 10
minutes. Sprinkle the remaining 2 tbspoons of flour on a pastry board
and lightly coat the rolling pin with flour. On the floured board
roll the pie dough out in a circle slightly large than your pie pan.
Carefully transfer the dough to the prepared pie pan. Crimp the edges
of the dough against the rim of the pie pan. You can use this unbaked
pie shell in many recipes, except for fruit fillings. If you make a
fruit-filled pie, you must pre-bake the shell so the fruit juices
won’t make it soggy. To pre-bake it, cover the crust with tinfoil,
place 2 cups of clean beans or pie weights in the center of the
crust, and bake for 10 minutes. YIELD: Makes 1 8-inch pie shell –
Serving 8.

1 Servings

Perfect Pie Crust

Ingrients & Directions

4 3/4 dl All-purpose flour
1/2 ts Salt
170 g Unsalted butter; chilled
40 g Margarine or veg. shortening
1/2 dl Ice water (or as needed)

*Note: If using vegetable shortening, it should be chilled.

In a large bowl, sift the flour and salt. Cut the chilled butter and
margarine into 1 tablespoon bits and add to the flour. With a pastry
cutter, work flour and shortening together until mixture resembles
coarse meal. Add the ice water little by little, pressing the pastry
together into a ball. Wrap and chill for at least 1 hour.

(It is important to work the pastry as little as possible. Don’t
overhandle. A secret to light, flaky pastry is to keep the mixture
cool, add as little water as possible, and mix only as much as

If pastry has been chilled for a long time, let it sit at room
temperature for at least 15 minutes before rolling.

Lightly flour a pastry board, marble counter, or kitchen counter.
Divide the pastry in half. Pat each piece of pastry into a flat
round. Lightly flour rolling pin. Roll pastry in one direction only,
turning pastry continually to prevent it from sticking to the surface.

Using pie plate as a guide, measure rolled-out pastry ~ it should be
slightly larger than the pie plate and 1/8-inch (2 mm) thick. Fold
rolled pastry circle in half so you can lift it more easily. Unfold,
gently fitting the pastry into the pie plate, allowing pastry to hang
evenly over the edges. Do not trim the pastry yet.

Fill the pie with filling. The roll out the second crust in the same
manner as for bottom. Fold circle in half and with a sharp, pointed
knife cut little vents in a decorative pattern. Place folded pastry
on one half the pie. Unfold, pressing top and bottom pastry
together. Trim edges with scissors, leaving a 1/2-inch (1 cm)
overhang. Fold bottom pastry overhang over top and press firmly to
seal. Crimp rim, using fingers or the tines of a fork.

1 Servings

Perfect Peach Pie

Ingrients & Directions


3/4 c Flour
1/2 c Sugar
1/2 Butter; cold and sliced

1/2 c Sugar
1 ts Cinnamon
1 1/2 ts Cornstarch
2 tb Lemon juice; or to taste
1/2 c Water
8 c Peaches; sliced and


Slice the peaches and add all the other ingredients.
Check for taste and adjust. Let massirate for about 1/2 hour while
you make the crumb topping. Assemble and bake at 375 degrees for
about 1 hr.
Place pie plate on a cookie sheet to avoid spill-overs. Crumb
Topping. Put 3/4 C flour, 1/2 stk butter-in slicec, and 1/2 cup sugar
in FP, and give it short quick zaps until it resembles tiny peas.
Sprinkle on peaches. Crust: I use the recipe on the Crisco label.
When I’m in a hurry I use a frozen crust. AGAIN THIS WAS ALWAYS MADE

8 Servings

Perfect Apple Pie (taste Of Home)

Ingrients & Directions

2 c All-purpose flour
1 ts Salt
3/4 c Vegetable shortening
4 To 5 tbsp. cold water

7 To 8 cups baking apples
– peeled and thinly sliced
2 tb Lemon juice
1 c Sugar
1/4 c All-purpose flour
1 ts Ground cinnamon
1/4 ts Salt
1/8 ts Ground nutmeg
2 tb Butter or margarine
1 Egg yolk
1 tb ;water

In a bowl, combine flour and salt; cut in shortening. Gradually add
cold water, 1 tablespoon at a time, tossing lightly with a fork until
dough forms a ball. Chill for 30 minutes.

On a floured surface, roll half of dough into a 10 inch circle. Place
into a 9 inch pie pan.

In a bowl, toss apples with lemon juice. Combine sugar, flour,
cinnamon, salt and nutmeg; add to apples and toss. Pour into crust;
dot with butter Roll out remaining pastry to fit top of pie; cut
slits in top. Place over filling; seal and flute edges.

Beat egg yolk and water; brush over pastry. Bake at 425=F8F. for 15
minutes. Reduce heat to 350=F8F.; bake 40 to 45 minutes more or until
crust is golden and filling is bubbly.

From Taste of Home Magazine Oct/Nov 1996
8 Servings