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Print this Recipe    FLAKY PIE CRUST

1 cup all-purpose flour
1/2 tsp salt
1/3 cup plus 2 Tbsps solid vegetable shortening, cold
2 Tbsps ice water

Combine flour and salt in medium bowl, cut in shortening until
mixture is size of small peas. Sprinkle water, 1 Tbsp at a time,
over flour mixture, tossing lightly with a fork until mixture
cleans sides of bowl. Pat dough into ball, refrigerate, wrapped
in plastic, 1 hour.

Roll out pastry on lightly floured surface into circle 1/8-inch
thick. Carefully fold in quarters, ease and unfold into 9-inch
pie pan. Gently press pastry against bottom and sides of pan.
Trim overhang to 1/2-inch, fold under edge. Crimp edges decoratively
with fingertips.



PUMPKIN PIE

Makes one 9-inch pie (8 servings).

1 pastry crust
3/4 cup milk
2 large eggs
1 1/4 cups pumpkin puree, preferably fresh*
1/2 cup sugar
2 Tbsps unsalted butter, melted
1 Tbsp dark molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
pinch salt
1 cup heavy cream, cold

Heat oven to 350 degrees F.

Heat milk in small heavy saucepan over medium heat until small
bubbles form around edges of pan, remove from heat. Beat eggs
lightly in large bowl until frothy. Add scalded milk in thin steady
stream, stirring constantly, stir in remaining ingredients except
for cream. Whisk until thoroughly blended.

Pour filling into prepared crust, bake until center is firm and
small knife inserted in center of pie is withdrawn clean, about 45
minutes. Cool completely on wire rack. At serving time, beat
cream in chilled small mixer bowl with chilled beaters until soft
peaks form. Transfer to serving bowl and serve with pie.

For fresh pumpkin puree, split a medium pumpkin crosswise, remove
and discard seeds and fibers. Place pumpkin, cut side down, on
lightly greased baking sheet, bake in 325 degrees F oven until
tender when pierced with knife, about 1 hour. Scrape pulp away
from skin, discard skin. Place pulp in blender or food processor
fitted with metal blade, process in batches, until smooth. Force
puree through coarse sieve. Measure 1 1/4 cups puree for recipe,
reserve remainder for other purpose. Pumpkin puree can be frozen,
tightly covered, up to 6 months. If using canned pumpkin, use
solid-pack unsweetened.



SHAKER LEMON PIE

Makes one 9-inch pie (8 to 10 servings).

2 large unblemished lemons
2 cups sugar
2 pastry crusts
4 eggs

Trim ends of lemons, slice lemons as thin as possible, discarding
seeds. Toss lemon slices with the sugar in bowl until thoroughly
mixed. Refrigerate covered, overnight.

Heat oven to 450 degrees F.

Roll out one half of pastry on lightly floured surface into circle
1/8-inch thick. Carefully fold in quarters, ease and unfold into
9-inch pie pan. Gently press pastry against bottom and sides of
pan with fingertips. Trim overhang to 1/2-inch.

Beat eggs in medium bowl until frothy, gently stir lemon mixture
into eggs until thoroughly blended. Pour filling into prepared
crust. Roll out remaining pastry on lightly floured surface into
circle 1/8-inch thick. Cut 3 small air vents in center of circle.
Roll pastry up on rolling pin, unroll over top of pan, covering
filling. Trim to edge of pie pan. Fold overhang over top crust,
crimp decoratively with fingertips to seal.

Bake pie 15 minutes, reduce heat to 375 degrees F. Bake until
small sharp knife inserted near edge of pie is withdrawn clean,
about 20 minutes. Cool completely on wire rack before serving.

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