Friday, August 8, 2008
More about pies..
So here's what I did. I always make 'fool proof pie crust' from my Aunt Hazel's recipe. Have used it for years. It's basically flour, shortening, salt, a bit of sugar, 1 egg, vinegar and water. It always makes a flakey crust for me and rolls like a dream.
But I keep reading about butter in the crust. It seems butter has better flavor, but the shortening makes it flakier. So I adapted my fool proof recipe as below. I also only made a half batch...hence the 1/2 egg. The full recipe makes enough for 2 double crust pies..and then some.
1 1/2 cups AP flour
1/2 cup pastry flour
scant tsp salt
1 1/2 tsp sugar
Mix above and cut in:
7 tbsp. shortening
6 tbsp. butter
I used a pastry blender for this. I know many use a food processor...but I think maybe the pastry blender makes the little layers of fat and flour come out better.
1 1/2 tsp vinegar
1/4 c. ice water
Pour over cut in mixture. Stir with fork until it comes together nicely. Refrigerate 15 minutes before rolling. It rolled out beautifully and I put the large circle on parchment to make the 'free form' pie. There was quite a bit of juice in the peaches. I mixed flour with brown sugar and then tossed in the peach slices....they released their juices right away. When I put the filling on the crust, I kept the juices back...then folded the crust over. I then poured the remaining syrup into the hole in the top of the pie. This was probably my undoing...but I couldn't waste it. When the pie baked it leaked all out onto the parchment. Thank goodness for the parchment. I served it by cutting away the burned parchment and sliding it onto a cake plate.
It was quite yummy with vanilla ice cream - a must for peach pie! Sorry I don't have a full photo. This is what's left. I guess I'll take it to Brooklyn today for the Saipua kids. Get your forks ready Sarah and Eric....
And BTW...the butter in the pastry worked out great.