(no subject)
Aug. 25th, 2002 10:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
semperfionaPosting about food again...![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
krasota keeps talking about pie, and peach pie in particular. I love pie, but hadn't made one for a long time. I keep thinking it's tedious and time-consuming; I forget that with my wonderful pastry cutter, pie crust is a five-minute cinch. Perhaps I exaggerate, but it's so much easier than cutting in shortening with a fork the way my mother taught me and still does it to this day. She says if a fork works, why buy a specialized utensil? Because it gets the job done in a quarter the time and without giving me a cramp in my arm, that's why!
So what kind of pie did I make? Peach-raspberry. Three large luscious peaches, a 12 oz bag of frozen raspberries, 1/2 c. sugar, 3 Tbsp flour, the juice of half a lemon that was kicking around my fridge, a largish dash of allspice and an even larger dash of cinnamon (probably approximating 1/2 tsp), mixed together and sealed inside a lovely homemade crust.
I wanted to make homemade vanilla icecream to go with it, but didn't have the ingredients on hand, so I went to the store and bought a half-gallon tub instead. Yumalicious.
krasota keeps talking about pie, and peach pie in particular. I love pie, but hadn't made one for a long time. I keep thinking it's tedious and time-consuming; I forget that with my wonderful pastry cutter, pie crust is a five-minute cinch. Perhaps I exaggerate, but it's so much easier than cutting in shortening with a fork the way my mother taught me and still does it to this day. She says if a fork works, why buy a specialized utensil? Because it gets the job done in a quarter the time and without giving me a cramp in my arm, that's why!So what kind of pie did I make? Peach-raspberry. Three large luscious peaches, a 12 oz bag of frozen raspberries, 1/2 c. sugar, 3 Tbsp flour, the juice of half a lemon that was kicking around my fridge, a largish dash of allspice and an even larger dash of cinnamon (probably approximating 1/2 tsp), mixed together and sealed inside a lovely homemade crust.
I wanted to make homemade vanilla icecream to go with it, but didn't have the ingredients on hand, so I went to the store and bought a half-gallon tub instead. Yumalicious.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2002-08-26 08:26 am (UTC)no subject
Date: 2002-08-26 06:49 pm (UTC)Pastry for Double-crust Pie
2 c all-purpose flour
1/2 tsp salt
2/3 c shortening
6 to 7 Tbsp cold (icy!) water
Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 Tbsp of water at a time over mixture, tossing with a fork. Repeat until all is moistened and the dough sticks together. Divide in half. Form each half into a ball, roll out very thin.
No other recipe I've ever tried turns out. Butter doesn't work, nor oil. At least, not for me.