As soon as the weather cools it is just like turning a page and it is time for pies of the season. I have already given one of my favorite pastry recipes for 5 crusts. It is under Sept. 15, Lemon Pie for Two or More. This is another go to for 3. Both can be kept in the refrigerator 2 or 3 days or frozen.
I am thinking of trying a Maple Pecan Pie tomorrow so stay tuned!!
This is my version of some Ina Garten and my husband's Aunt Virginia.
3 1/2 C. flour
1 T. sugar
1 t. salt
1/2 t. baking powder
1 C. cold butter cut into dice
1/2 C. Crisco
2/3 C. ice water
2 T. sour cream
1 t. vinegar
Combine the dry ingredients in a large bowl or food processor. Cut the butter or shortening in with a pastry cutter or pulse in processor until lumps are the size of peas. Do not over mix. Combine the remaining wet ingredients in a small bowl until well blended and add all at once to flour mixture. Quickly stir or pulse until it just comes together as a dough. DO NOT OVER MIX. Gather it together quickly with your hands and form into a ball. Place it in a plastic bag in the refrigerator for at least 2 hour or overnight. When you are ready to use form into 3 disks and roll out for you recipe or freeze for later use.
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