Ingredients
1 cup potatoes, mashed, unseasoned at roo
1/4 cup oil
1 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp sea salt
1 tbsp ; water, or more, if needed
Directions
Whip together the potatoes and oil, using wire whisk or fork.
Mix together the flour, baking powder, and salt. Add the flour
mixture to the potato mixture. Using a fork or your hands, blend the
two mixtures together. do not over work.If the dough is too dry to
hold together, gradually add a little water. (If your mashed potatoes
are fairly moist you will not need to add any water.
However, if they are dry, slowly sprinkle water onto the dough until
it is moist enough to hold together.)
Roll the dough out onto apiece of wax paper. Sprinkle the counter or
tabletop with a few drops of water to keep the paper from slipping,
and sprinkle the dough with flour to keepthe rolling pin from
sticking.
Pick up the dough by the edges of the paper and place it (paper side
up) in a pie plate. Carefully peel off the paper. Flute the edges of
the pie crust, fill and bake according to the recipe of your choice.
From DEEANNE's recipe files
Servings: 19 servings
Potato Pie Crust Recipe brought to you by Recipe Ideas
Categories: Pie; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` back into ancient history, in truth as far back into history as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these early recipes were just very simple pictorial instructions for preparing food.
In fact, the most ancient recipe discovered, according to academics is a collection of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created some scripts which described recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also recounts how the chefs of Roman times made use of many aromatic flavors, including some familiar names like basil, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes caused an increase in manuscripts on food, some of which are now in private cookery archives. By the time we get to the 20th century, cooking publications were increasing in popularity mostly as a result of better eduction, increased leisure time and having more disposable income. The arrival of television brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Potato Pie Crust recipe.
