Recipe of the Day

peach-pie.jpg

My mom gave me a pie crust recipe called ‘No Fail Pie Crust’, which is less fragile than those made with water and I think it has a better taste (I’m not a fan of crust):

2 cups flour

1/2 cup margarine or butter

1/2 cup Crisco (the regular white stuff, not butter flavored)

1/3 cup buttermilk (or make soured milk with lemon juice and plain milk)
Using a pastry cutter (I have never had one and always just use a large fork) cut the shortenings into the flour until you have a very fine crumb. [Chemistry in Cooking Lesson: this is the essential part of making a really nice crust — you are getting the proteins in the flour in a nice straight line and coated with the oil before you add liquid; if you haven’t this done well, the proteins ‘ball up’ when they come in contact with the liquid and the result is a tough crust rather than flaky and tender.]

Make a well in the center of the flour/shortening mixture and add the buttermilk until just mixed. Roll out on a floured surface as desired.

Makes enough for 1 double crust pie for a deep 10″ pie dish.

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For the peach pie pictured above, after I cut my vent holes, I brushed the top with well beaten egg (that makes the golden color on top) and then cut out a ‘peach’ from extra crust and sprinkled some cinnamon and sugar on top of just the peach. I make a crust ring from Al foil and keep that covered until the last 10 min or so of baking.

For the filling on this peach pie I used about a dozen peaches, somewhere around 1.5-2 cups of white sugar, a sprinkling of cinnamon (~ 1 teaspoon?), 1/2-3/4 c. flour, and a squirt of lemon juice (~1-2 teaspoons?). I just stirred that together and put it in the crust — no cooking before hand. Served warm with a scoop of vanilla ice cream, it won the approval of the Husband 🙂

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One Response

  1. […] 9-inch pie pastry, I used my usual recipe […]

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