Nov. 3rd, 2006 04:26 pm
Pie crumble and Pie crust- how to
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mizarchivistWant to make your own pie crust? Your own crumble topping? Well, here you go.
Crumble Topping-
1/3 c (5 TBS) fat: butter is best, but shortening, lard, combos make for different qualities, all good. But butter is God.
3/4 c flour
3/4 c quick oats
1/4 c brown sugar
healthy shaka shaka of cinnamon
1/2 tsp salt
start with fat and flour, cinnamon and salt, squish together. Add sugar and oats. Squish together until it can hold its shape, but is not sticky. You may need more grease or flour to make this happen.
Chill thoroughly before crumbling onto fruity goodness
And for the bonus round:
pie crust-
1/3 c (5.3 TBS) fat*** -->same rule as crumble
1 c flour
**ice water** Prep a cup. You will not use all of it.
cube fat of choice
add flour and mix with pastry cutter or curved (not grid iron) potato smoosher. Or fingers.
When done mixing, the fat should be well distributed within the flour and in pea-sized lumps
Add a few tablespoons of water at a time (keeping ice out). You can mix with your hands or rubber spatula. You will know you are done adding water when the crust dough is neither falling apart or sticky. It will hold togther in a ball easily. This is a delicate balance and may take a few attempts.
Yields one pie crust (double this recipe for top and bottom halves)
*****Refridgerate until entirely cool******
Rolling the d'oh!
For stick-free guarantee, use waxed or parchment paper for your rolling surface.
When rolling dough, lightly flour surface/paper. If you have more than one crust, divide evenly. Form into spheres before flattening to 2- 1 1/2 inch thickness. The rounder diamter it is at the start, the better.
The fewer strokes with a rolling pin, the more tender the finished product. Apply even pressure and roll from edge to edge. Check to be sure the dough isn't sticking.
angle the pin or shift dough to make sure that all angles get rolled. You may want to flip the dough over to be sure it's not lopsided.
When you're done, the diamter should be less than 1/4 inch and be big enough to have some overlap over the edge of a 9" pie pan.
Most fruit pies need to bake at 415 F for 15 min, then 1/2 hour-45 min (until golden and bubbly) at 375.
1/3 c (5 TBS) fat: butter is best, but shortening, lard, combos make for different qualities, all good. But butter is God.
3/4 c flour
3/4 c quick oats
1/4 c brown sugar
healthy shaka shaka of cinnamon
1/2 tsp salt
start with fat and flour, cinnamon and salt, squish together. Add sugar and oats. Squish together until it can hold its shape, but is not sticky. You may need more grease or flour to make this happen.
Chill thoroughly before crumbling onto fruity goodness
And for the bonus round:
pie crust-
1/3 c (5.3 TBS) fat*** -->same rule as crumble
1 c flour
**ice water** Prep a cup. You will not use all of it.
cube fat of choice
add flour and mix with pastry cutter or curved (not grid iron) potato smoosher. Or fingers.
When done mixing, the fat should be well distributed within the flour and in pea-sized lumps
Add a few tablespoons of water at a time (keeping ice out). You can mix with your hands or rubber spatula. You will know you are done adding water when the crust dough is neither falling apart or sticky. It will hold togther in a ball easily. This is a delicate balance and may take a few attempts.
Yields one pie crust (double this recipe for top and bottom halves)
*****Refridgerate until entirely cool******
Rolling the d'oh!
For stick-free guarantee, use waxed or parchment paper for your rolling surface.
When rolling dough, lightly flour surface/paper. If you have more than one crust, divide evenly. Form into spheres before flattening to 2- 1 1/2 inch thickness. The rounder diamter it is at the start, the better.
The fewer strokes with a rolling pin, the more tender the finished product. Apply even pressure and roll from edge to edge. Check to be sure the dough isn't sticking.
angle the pin or shift dough to make sure that all angles get rolled. You may want to flip the dough over to be sure it's not lopsided.
When you're done, the diamter should be less than 1/4 inch and be big enough to have some overlap over the edge of a 9" pie pan.
Most fruit pies need to bake at 415 F for 15 min, then 1/2 hour-45 min (until golden and bubbly) at 375.
