Post by Yoris on Apr 20, 2019 22:36:57 GMT -7
Here are ingredient lists for two of my favorite pie crust recipes (and although they're perhaps the only pie crust recipes I've used, they worked and everyone seemed very happy with the crust!)
First recipe (for a single crust):
Second recipe (for a double crust):
Source: FLAKY PASTRY I and FLAKY PASTRY II, from The New Doubleday Cookbook, by Jean Anderson & Elaine Hanna, 1985, p. 766 and 767 (the original recipe that I may be talking about, if it was derived from this source, was in an earlier version of the book, which was from one of the two volumes; this new version is both volumes in one book)
Recipe ingredient lists aren't copyrightable (so, that's why I'm posting that here). Directions are copyrightable, however (at least, the specific wording is).
For the first recipe, bake the empty crust on 425° F. for 10 to 12 minutes. I don't think it mentions greasing the pan. It has lots of directions (but I think this information is probably sufficient to figure something out).
For the second recipe, it says to use the baking directions for recipes after it in the book (which probably vary).
Anyway, I've used both of these recipes (as a teenager). I don't know that I followed the directions precisely, but I'm pretty sure I followed the ingredients and some of the directions precisely. I used vegetable shortening back when I made it. I probably used one or both recipes with cherry pie, apple pie, and other fruit pies (I never made pumpkin pie). I believe I used the recipes in the same book to make the filling when I used home-canned fruits for the filling.
[HASH]pie [HASH]crust [HASH]piecrust [HASH]flaky [HASH]recipe [HASH]cherry [HASH]apple [HASH]fruit [HASH]pastry
First recipe (for a single crust):
1¼ cups sifted flour
½ teaspoon salt
⅓ cup vegetable shortening or lard, chilled
¼ cup ice water
Second recipe (for a double crust):
2 cups sifted flour
1 teaspoon salt
⅔ cup vegetable shortening or lard, chilled
4–6 tablespoons ice water
Source: FLAKY PASTRY I and FLAKY PASTRY II, from The New Doubleday Cookbook, by Jean Anderson & Elaine Hanna, 1985, p. 766 and 767 (the original recipe that I may be talking about, if it was derived from this source, was in an earlier version of the book, which was from one of the two volumes; this new version is both volumes in one book)
Recipe ingredient lists aren't copyrightable (so, that's why I'm posting that here). Directions are copyrightable, however (at least, the specific wording is).
For the first recipe, bake the empty crust on 425° F. for 10 to 12 minutes. I don't think it mentions greasing the pan. It has lots of directions (but I think this information is probably sufficient to figure something out).
For the second recipe, it says to use the baking directions for recipes after it in the book (which probably vary).
Anyway, I've used both of these recipes (as a teenager). I don't know that I followed the directions precisely, but I'm pretty sure I followed the ingredients and some of the directions precisely. I used vegetable shortening back when I made it. I probably used one or both recipes with cherry pie, apple pie, and other fruit pies (I never made pumpkin pie). I believe I used the recipes in the same book to make the filling when I used home-canned fruits for the filling.
[HASH]pie [HASH]crust [HASH]piecrust [HASH]flaky [HASH]recipe [HASH]cherry [HASH]apple [HASH]fruit [HASH]pastry