It is Monday, and 3 days to thanksgiving. I am making my favorite chocolate cream pie. In the past, I've usually gotten my premade crust..but nowadays it contains transfat (hydrogenated oils) which is not healthyand my favorite brand that was trans fat free was not available at my supermarket. So I looked up some basic pie crust recipe, and I came across this one which had good reviews and supposed to be flaky. I used my own ingredients, and used organic butter instead of shortening.
Ingredients:
1 1/4 c Unbleached Flour
1/4 tsp sea salt
(mix together in a bowl)
1/2 c organic butter
3T ice water
Directions:
1. Cut butter into small pieces, add flour and salt and continue to toss and cut into crumb like pieces.
2. Add 3 T ice water and use a fork to mash together
3. Continue to add 1T of ice water until mixture forms into a ball with hand but not too wet or soft. (about 3T or more)
4. Cover with saran wrap and chill for 30 min before pressing into pie plate.
Some tips: leave 1 inch room at the sides when the pie shrinks. Prick with fork before baking.
You can bake this at 400 F for 10 min or until light brown.
Stir-N-Roll Pastry
This recipe I found in a cookbook by Nora Daza. I was hesitant to try it at first, but came out about the same as the basic pie crust using butter. This is less work...
Ingredients:
1 1/3 c Unbleached or APF flour
1 tsp sea salt
1/3 c olive oil
3 T cold milk
Directions:
Mix flour and salt in a bowl. Pour into a measuring cup the cooking oil and milk but do not stir. Pour oil-milk mixture all at once in the flour. Stir with fork, until mixed. Dough should look moist, but not sticky. Press into a smooth ball. Roll out gently to edges of a wax paper. Dampen table top to prevent from slipping. Peel off top paper. Lift paper and pastry by top corners. Place paper side down into pie pan. Peel off paper. Flute all around.
*I added 2 T of cold water to make my mixture stick together and I baked this at 35oF at 15 minutes.
Stay tuned for my organic chocolate pie filling!
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