Tuesday, November 24, 2009

Should've taken a Picture

This is not my pie - mine actually looked better - the crust wasn't dark brown AT ALL.
I kept meaning to take a picture, but then the moment was lost and so was the pie - in my belly. I didn't eat the whole pie, but enough to make the picture bad.

But... my, my, my... what a pie!

Now I am really writing to tell you about the pie CRUST. I got the recipe from Cooking Light, and although I am typically a Pillsbury refrigerated pie crust gal, my friend Karen Kool inspired me by her roll the pie crust on the dishcloth, so I decided to give homemade a whirl.

This recipe calls for a "slurry" - gotta admit, never heard of one.

here's how it works:

1/2 c flour
6 tablespoons ICE water
1 tsp cider vinegar

whip those ingredients in a small bowl (whip it good! - reminisce about Devo here for a moment)

Then in a BIG-ger bowl, combine these items:

1 1/2 c flour
2 tsp baking powder
1 tsp salt
6 Tbsp shortening

Mix the above ingredients until it resembles crumbs (this is what they always say). Then add the slurry and mix with a fork until blended.
Now, divide in half and make each half into a 4 inch circle on a piece of plastic wrap. Cover with another piece of plastic wrap and roll out.
(I had to work with it until the edges weren't crumbly, but it was pretty easy).

Then put both of them in the freezer for FIVE minutes.

and there you have it.

I made Strawberry/Rhubarb and used a bag of frozen (thawed) strawberries and rhubarb. I drained them, added 1 1/2 c sugar and 1/3 cup flour.

Bakes it at 350 for 25 minutes with the edges covered, and then another 25 minutes with the edges uncovered. It turned out perfect, not runny or anything.