Text 17414, 68 rader
Skriven 2014-09-26 17:32:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Pie Crust
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> dripping makes a pretty good crust. In fact, the first crust I
 DD> attempted used bacon dripping as the fat - because I had started this
 DD> pie and found that we were out of lard, butter and Crisco. So, my 12
 DD> year old mind reasoned "Lard is pork fat. Bacon drippings are pork fat
 DD> .... "

 NB> Makes sense to me...  and sounds pretty tasty, besides...  :)

It was - I posted the recipe here before - like in the previous century. The
actual copy of that recipe is locked on a "dead" hard drive - which I may be
able to do a Lazarus procedure on. Some day, when the mood strikes and I have
more time than good sense.  Bv)= 
 
 DD> I think the fat used to make crust must be at least semi-solid for
 DD> things to work as they should.

 NB> Probably doesn't set up right if the fat doesn't want to be somewhat
 NB> solid at room temperature...  There's also the needing to have things
 NB> chilled when rolling out the crust... another indication that the oil
 NB> wouldn't likely work well, as you'd just have a paste, not a dough...

Bingo!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No Fail Pie Crust
 Categories: Five, Pastry, Desserts
      Yield: 6 Servings
 
    1/3 c  Shortening *
           +=OR=+
    1/3 c  Lard
      3 tb Cold water
    1/2 ts Salt
      1 c  All-purpose flour
 
  * This works especially well with butter-flavoured Crisco.
  
  Double the recipe for 2 crust pie.
  
  Cut shortening into flour and salt until particles are size
  of small peas. Sprinkle in water, 1 tb. at a time, tossing
  with a fork until all flour is moistened and pastry almost
  cleans side of bowl (1 to 2 ts. water can be added if
  necessary.)
  
  Gather pastry into ball; shape into flattened round on
  lightly floured cloth covered board. Roll out pastry 2"
  larger than an inverted pie plate, 9" x 1 1/4".
  
  Fold pastry into quarters; place in plate. Unfold and ease
  into plate, pressing firmly against bottom and side. Trim
  edge of pastry 1" from rim of plate. Fold and roll pastry
  under, even with plate; flute.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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