Homemade donuts sound amazing! And like a lot of work
What are your favorite pies? And how do you make the crust? I need to learn the secret to a good crust
Homemade donuts are wonderful....thankfully she goes into donut mode only once or twice a year.
My favourite pie is pumpkin, but I like pecan, apple, peach, lemon meringue, etc.
Best pie crust recipe is Tenderflake, hands down. Yesterday I started making the pies and realized I only had enough Tenderflake for half of the dough recipe. Rather than run out to the store I used cold butter for the other half. I’ll let you know how it turned out later. It seemed to work well enough, in that the dough felt fine and rolled out nicely, and, really, how could a half pound of butter ruin ANYTHING? lol
NO FAIL PIE CRUST (Sister’s recipe)
INGREDIENTS:
1 crust = 1 cup flour + 1/2 cup shortening (Crisco) + 1/4 cup water
2 crust = 2 cups flour + 1 cup shortening (Crisco) + 1/2 cup water
DIRECTIONS:
Sift together flour, sugar, and salt. Cut in shortening. Add water a little at a time until dough is soft and pliable.
Make a ball of dough. Flatten the ball on a piece of parchment paper. Cover with a second piece of parchment paper. Roll it out with a rolling pin to desired thickness and size. The rolling pin will not stick to the dough, eliminating adding extra flour on rolling surface. (Too much flour makes the crust tough.) Remove top layer of parchment paper and flip the crust over the pie plate. Trim the extra dough around the edges. Leave enough dough to crimp the edges. Patch any holes in the crust.
Cover the edges with foil while baking to keep it from burning.
PRE-BAKED CRUST:
Prick bottom and sides with a fork before baking to keep it from rising. Bake at 425-degrees for 10 to 15 minutes.
Crimping the pie crusts seals the edges of double-crusted pies and makes the crust edges picture perfect.
• Classic scallop: Use the index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge of the pie.