Subj : Re: Mini Pies
To : Shawn Highfield
From : Dave Drum
Date : Tue May 28 2024 06:00:00
-=> Shawn Highfield wrote to DAVE DRUM <=-
DD> The mini pie plates are a great boon for me. I can make me sized pies
DD> and not have to worry if my house-mate is "up for it". If he is I'll
DD> split a mini with him. If not I'll have the second serving next
DD> evenng.
SH> I may do this as well!
DD> I have archived a GF pie crust recipe - but never made it. If you'd be
DD> so kind as to look it over and tell me if it will work (or at least if
SH> It will work. I'll post the one that I use below - pretty similar as
SH> most pastry crust is. :)
Thanks
DD> it stands a chance of working) I'd be most appreciative. Also - since
DD> this is for a single crust and I double it to get 2 crusts - will they
DD> act like regular pie crus with respect to sealing, etc?
SH> Yes, pretty much the same. The big difference will be how crumbly the
SH> GF one is. Also straight GF A-P flour will taste a bit saw dusty so I
SH> always add some casava or almond flour to the mix.
Fair enough.
DD> I did look up the "Instant Clear Gel" which is a modified corn starch.
SH> So that I wouldn't bother with... never heard of it nor used it in
SH> anything and I've never had a complaint.
Further reading gives up that it's both a binder in pastry and a thickener
in fruit fillings as well as a stabiliser in whipped cream.
SH> MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
SH> www.AccuChef.com
SH> Title: GF Quiche / Pie Crust (Shawn's)
SH> Categories: Pies,Shawn
SH> Yield: 1 Servings
SH> 2 c Gluten free AP Flour
SH> 1 t Table salt
SH> 1 t Baking powder
SH> * c Shortening (or lard)
SH> 1 Egg
SH> 5 T Ice water
Other than the GF flour - pretty basic.
SH> *1/3 and 1/3 cups of shortning or lard (I don't know how to deal with
SH> fractions)
My go-to text editor has a "seek and replace/destroy" function for things
like that. The newspaper/magazine/cookbook publishers use "high ascii" in
their fraction symbols - as well as the letter accents which come out all
funny in Meal Master and Fido. So when I'm prepping a cut & paste recipe
for import I massage the fractions to plain type 1/8, 1/4, etc.
If I'm typing the recipe in from a printed page I just enter it as I want
it to look.
Here's an all butter crust I've had good luck with. Shouldn't be too
hard to make it GF for your wife ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: All Butter Pie Crust
Categories: Five, Pastry
Yield: 1 Pie
MMMMM----------------------SINGLE-CRUST PIE---------------------------
1 1/4 c A-P flour
1/4 ts Salt
1/2 c Cold butter; diced
3 tb (to 4 tb) ice water
MMMMM----------------------DOUBLE-CRUST PIE---------------------------
2 1/2 c A-P flour
1/2 ts Salt
1 c Cold butter; diced
1/3 c (to 2/3 c) ice water
Combine flour and salt; cut in butter until crumbly.
Gradually add ice water, tossing with a fork until dough
holds together when pressed.
Shape dough into a disk for a single-crust pie. For a
double-crust pie, divide dough in half, with 1 piece
slightly larger than the other; shape into 2 disks. Wrap
and refrigerate 1 hour or overnight.
On a lightly floured surface, roll 1 disk of dough to a
1/8" thick circle; transfer to a 9" pie plate.
FOR A SINGLE-CRUST PIE: Trim crust to 1/2" beyond rim of
plate; flute edge. Fill or bake according to recipe
directions.
FOR A DOUBLE-CRUST PIE: Add filling to crust. Roll
remaining dough to a 1/8-in.-thick circle. Place over
filling. Trim, seal and flute edge. Cut slits in top.
Bake according to recipe directions.
UDD NOTE: Do not be afraid to use more water if you
think it necessary. The numbers given are lowest
limit. I've used as much as 6 TB on a single crust.
Taste of Home Test Kitchen
Makes: dough for one 9" pie
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Our lives improve only when we take chances." -- Walter Anderson
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