1 1/4 cup all-purpose flour
1/2 tsp salt
1/3 cup frozen lard or shortening cut into, bits
3 tbsp ice water
Directions
To ensure a tender crust, this recipe should not be doubled.
Thoroughly freezing the lard or shortening will give you the flakiest
crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3
times. Scatter the lard or shortening over the flour mixture.
Sprinkle with the water and process about 5 seconds or until dough
just begins to form. Shape into a ball, then flatten it slightly.
Dust lightly with flour and place in the center of a 2-gallon-size
plastic storage bag. It may be refrigerated at this point up to 40
minutes. With the storage bag open and the dough circle centered in
the bag, roll the dough into a circle that almost touches the edges
of the bag. Cut and discard the top sheet of the plastic bag so that
the dough is lying on the bottom sheet. Flip onto the pie plate; peel
the plastic off and discard. Cut the pastry so it hangs about an inch
over the rim. Lightly press the overhanging pastry under (between the
pastry and the pie tin). Pinch or crease the edges of the pastry in a
zigzag or fluted pattern. This is not only decorative, it also acts
as a wall to keep the filling in. Yield: 1 single-crust 8- to 10-inch
pie shell.
Servings: 1 servings
All-American Pie Pastry Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
Transcribed cooking instructions as a concept can be found back into the far past, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. However, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and desserts, a very modern way of dining. This early Roman chef tells us how the ancient cooks made use of a good variety of aromatic flavours, including some familiar names such as thyme, rue and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new herbs and spices created a torrent in books on cookery, most of which still exist in private collections. By the arrival of the twentieth century, cooking publications are greatly in demand due to more people being able to read, people having increased leisure time and being a little richer. The introduction of television brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this All American Pie Pastry recipe.
