On Mon 07 Nov 2005 07:48:48p, jillie wrote in rec.food.cooking:
Quoted message said:Wayne I just read your report on the slurry pie crust. Thanks for
doing the testing for us,. Making two different kinds of pie crust in
one day is really more than anyone can be expected to do!
Well, thanks, Jillie. I'm not bragging, but there was a time not so many
years ago when I would bake as many as 8-10 pies in one day to have for
the holiday and for friends who couldn't bake.
Quoted message said:Christine, I followed the thread when you were searching for the
recipe, but missed whether the one at Recipe Link was the one you were
looking for.
This is the recipe that was posted by Karen for Christine...
Pastry Made with Hydrogenated Shortening - Two-Crust Pie
Pastry made be made with shortening of this kind in exactly the same way
as when using lard. However, the following recipe is almost foolproof,
and the pastry is flaky and tender:
2 cups all-purpose flour, sifted before measuring
1 teaspoon salt
1/4 cup water
3/4 cup shortening
Sift flour and salt into a bowl. Take out 1/3 cup of this flour and mix
with the 1/4 cup water to form a paste. Cut shortening into remaining
flour until the pieces are the size of small peas. Add flour paste to
blended shortening and flour mixture. Mix with a fork until the dough
comes together and can be shaped into a ball. Divide in half, roll out
both crusts about 1/8 inch thick.
If you are making a one crust pie by this method, use 1 1/2 cups
all-purpose flour, sifted before measuring, 1/2 teaspoon salt, 1/2 cup
shortening. Take out 1/4 cup flour and blend with 3 tablespoons water.
Proceed as above.
Source: "The Betty Furness Westinghouse Cook Book", 1954
I collect old cookbooks, and this one is the most recent addition to my
Quoted message said:I'd like to try this crust, but want to be sure I'm doing the one you
were looking for.
Thanksgiving is getting close and it seems a perfect time to try a new
crust recipe.
Thanks to you both,
jillie
Roseville, CA
--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!