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Strange digressions aside, I had a really nice experience mushing together flour and shortening with my hands. Initially, a fork kept me from experiencing the nirvana until, frustrated at the lack of mixing, I shoved my hand into the bowl. All of a sudden, I was transported into a space-mobile-drifting-through-a-cloud-of-pink-rainbow-plasma as the soft, cold shortening infused an unbelievable silkiness to the smooth flour. Oh, I seem to have digressed strangely again.
I followed the recipe on Crisco's website for a single "flaky" pie crust, though next time I will make the double crust.
1/2 cup cold shortening
1 1/2 cup flour + 1/2 tsp salt
Add 4-8 Tbsp ice cold water to the mixture, one Tbsp at a time until it is moist and a marble of dough will not crack when squished.
Flatten these and wrap them in plastic or wax paper then refrigerate. I chilled them for 30 minutes.
Then roll out! Roll out!
I was slightly alarmed when I discovered that 1 Tbsp of shortening = 12 g fat. (I used 1/2 cup which is 8 Tbsp). Then I looked at stick of butter and it told me that 1 Tbsp of itself = 11 g. And I call myself a doctor. I'm disgusted! And yet my appetite is whet!
1/2 cup cold shortening
1 1/2 cup flour + 1/2 tsp salt
Add 4-8 Tbsp ice cold water to the mixture, one Tbsp at a time until it is moist and a marble of dough will not crack when squished.
Flatten these and wrap them in plastic or wax paper then refrigerate. I chilled them for 30 minutes.
Then roll out! Roll out!
I was slightly alarmed when I discovered that 1 Tbsp of shortening = 12 g fat. (I used 1/2 cup which is 8 Tbsp). Then I looked at stick of butter and it told me that 1 Tbsp of itself = 11 g. And I call myself a doctor. I'm disgusted! And yet my appetite is whet!
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| For more sources of gooey disgust, please refer to my fruit filling: 1. Aforementioned peaches 2. an unripened mango (beggars can't be choosers) 3. 1/2 cup each of brown and white sugar 4. Haphazard dribbling of honey 5. 1/2 cup flour to absorb the moisture |
My Crisco-derived pie crust calls itself flaky as opposed to Crisco's "classic" pie crust which I suppose is not flaky. Anyway, did I mention how much I love squishing flour into Crisco?
I apologize, no pictures were taken during the squishing of the dough and the moulding of the crust and lattice pie top. I was too focused and ecstatic that things seemed to not be a disaster. Imagine my surprise when 45 min later in a 400 degree oven...
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| Before and After |
A Pie is born!!
Are you surprised that Mike and I ate pie last night, this morning, AND this afternoon? I can't believe I ever led a pie-less life.
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