• St. Edith 05

    From Dave Drum@1:229/452 to All on Sun Aug 8 21:46:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Edith's Pie Crust
    Categories: Pastry, Fruits, Desserts
    Yield: 6 Servings

    MMMMM---------------------------CRUST--------------------------------
    1/4 c Coconut oil
    1/4 c Safflower or sunflower oil
    1/4 c Cold water
    2 c All-purpose flour
    1/2 ts Salt
    1 ts Penzeys cinnamon

    MMMMM--------------------------FILLING-------------------------------
    5 c Blueberries
    2 tb Tapioca or all-purpose
    Flour
    Penzeys cinnamon
    Ground nutmeg
    1/2 c Brown sugar
    3 ts Lemon juice
    2 tb Butter

    In a large liquid measuring cup, combine the oil and
    water. In a large mixing bowl, combine the flour, salt
    and cinnamon. Slowly pour the oil and water mixture over
    the flour while simultaneously whipping the liquid with
    a fork while you pour. Then, with little pokes with your
    fork, swiftly mix the liquid into the flour to combine.
    The trick to this step is to not overdo it. Stop mixing
    when it’s about 95% incorporated, when there’s a little
    bit of flour loose in the bottom of the bowl. From here,
    use your hands to lightly form the mix into a ball,
    flipping it over a few times to include that last bit of
    flour. If your ball is looking dry and crumbly, forget
    about the extra flour in the bottom of the bowl. The
    consistency is the most important thing, and you’ll know
    exactly when you’re there once you’ve done it a few
    times. Divide the lump into two, and there you have
    it-your top crust and bottom crust (or two bottom
    crusts), ready to roll out.

    BENNETT WRITES: "Here’s a trick from Edith’s
    grandmother. Instead of rolling it out on a floured
    surface (which will toughen an oil crust), sandwich your
    dough ball between two pieces of waxed paper or
    parchment paper (crumple them up and then flatten out
    again to relieve the stiffness), or two circles cut out
    of a plastic bag. Go at it with your rolling pin,
    turning and flipping the crust as needed to get a nice,
    even circle. If it’s wonky, no worries! You can’t go too
    far wrong. When it’s about an inch bigger than the rim
    of your pie pan all the way around, peel off the top
    layer of waxed paper and flip the crust into the pan,
    and lightly press the dough in to have close contact all
    around. Peel back the other layer of waxed paper, and
    there you go. Now trim off any excess hanging over the
    edge with a knife or just by tearing. You can either add
    the excess to your other dough ball, or use them as
    band-aids for any thin spots in your pie pan."

    Roll out the top crust and set aside.

    Set oven @ 400ºF/205ºC.

    Mound the blueberries up on top of the crust, trying to
    leave about 1/2" of the bottom crust showing around the
    edges. This will (with any luck) prevent any overflows.
    In a small bowl, combine the flour, cinnamon, nutmeg and
    brown sugar. Sprinkle over the fruit. Sprinkle with
    lemon juice. Dot with butter.

    Place the top crust on top of your fruit-mound and use
    your hands to make a little trough all the way around
    where the bottom of the mound meets the bottom crust.
    Tuck whatever is hanging over the edge in between the
    bottom crust edge and the pie tin. This will help create
    a nice tight seal and will save the bottom of your oven
    from getting juicified. The trough will also help detain
    any juices that may want to escape.

    Crimp the edge of the crust with index finger on the
    inside, and thumb and index on the outside, and push
    together to seal the two layers together. Move all the
    way around the crust, using the indent made from the
    outside index as a guide for your thumb on the next
    crimp. Vent the top crust with a few pokes of a fork or
    make a nice ‘X’ in the center with a knife. Grate some
    fresh nutmeg over the top to "give it some signature
    Edith freckles" (as Bennett puts it).

    Bake @ 400ºF/205ºC for 20 minutes. Turn the heat down
    to 350ºF/175ºC and bake for 40 minutes.

    From: Bennett Konesni

    RECIPE FROM: https://www.penzeys.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "There are more fools in the world than there are people" - Heinrich Heine --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)