Re: Pie, Perfected
Juanita Gibbs called to ask if the shortbread recipe we ran last week would work as cookies instead of bars. We said yes, it should be fine, and talk turned to pie crust. She makes hers with oil instead of butter and Crisco, and swears it’s flaky. Here’s her recipe:
Juanita’s Pie Crust
Makes two pie crusts for two pies or one fruit pie, top and bottom. When making a fruit pie, do not prick the bottom crust with a fork. Pre-cook about 10 minutes so it will not become soggy under the fruit. It will rise up but will fall back down when you take it out of the oven. Then you can fill it with your fruit pie filling and bake.
Ingredients
2 cups unbleached flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup water
Directions
Stir all ingredients together. Divide into two balls. Roll the dough out between 2 pieces of wax paper. When the dough is the size you want, lift up (just to loosen) the wax paper from the top side and then replace. With the wax paper on both sides rotate the top side to the bottom side and remove the wax paper carefully from the new top side. Invert and lay crust down in the pie pan and remove remaining wax paper carefully. Pinch up sides to make it pretty. Prick with a fork for a fully-cooked crust, do not prick if making a fruit pie. Bake at 350 degrees until light brown.
Re: Kitchen phobias
1. Bread is fun. Practice and it gets easier.
2. Yeast can be purchased in Vitamin Cottage for one-tenth of the cost at King Soopers in an envelope, and keeps well in the freezer.
3. If you put dough in the refrigerator in Rubbermaid, don’t snap the lid closed. (It won’t have room to rise.)
Ray Bailey
