Monday, May 16, 2011

Pie Crust Recipes

One of the most requested recipes at the Millersburg, Ohio, Barn Inn Bed and Breakfast is my easy and delicious, Push Pastry pie crust recipe.  If you can work with play dough, you can make this simple pie crust with no rolling pin.  Simply push it into the pan!

                                                  Push Pastry

1 1/2 cups flour
1 Tablespoon sugar
1/3 teaspoon salt
2 Tablespoons milk
1/2 cup Canola oil

Mix all of the ingredients together and press into a pie pan.  Bake at 350 degrees for 18 minutes.  Fill with quiche or fruit filling of your choice and bake accordingly.  If you are making a pie that requires a pre-baked pie crust, bake the crust for 25 minutes instead of 18.  Because I use canola oil, this crust is healthier than other shortenings.  Additionally, this crust has exceptional flavor, is soft textured, and can be made ahead and frozen until needed. 


For pies requiring a top crust, you will need a dough that you can roll out.  For rolled pie dough I prefer

Never Fail Pie Crust

4 cups flour
1 3/4 cups Crisco
1 Tablespoon sugar
1 teaspoon baking powder
1 1/2 teaspoon salt
1/2 cup water
1 egg, beaten
1 Tablespoon vinegar

Mix flour, Crisco, sugar, baking powder, and salt together.  Then add water, egg, and vinegar.  Mix minimally, until blended.

For centuries bakers, including the Amish, have used lard as their shortening of choice.  Because lard has a low moisture, high fat content, it makes very flaky crusts. Often lard from the grocery store is heavily processed and can have an unpleasant flavor.  The homemade lard rendered by the Amish is simply and naturally made.  The best crusts are made using leaf lard, a lard rendered from the fat from around the pig's kidneys.  You may be able to order fat from your butcher and render your own lard (a lot of work); better yet, order leaf lard online from flyingpigsfarm.com.  For more tips on baking perfect pies, visit epicurious.com.

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