Subj : St. Edith 05 To : All From : Dave Drum Date : Sun Aug 08 2021 21:50:38 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) .