part Deux

I began with Apple....easier than berry according to Miss Molly,one of my now many mentors.

Here is my second attempt. It's not perfect, but much prettier than the first one. I think I may be in to something, ugly or not, both pies were very light and flaky. The bottom cooked nicely and both layers held up to the filling while not being thick, doughy or tough. As a matter of fact. they melted in your mouth. I had to make a second pie as Middle Son absconded with half of the first one. I said before he loves Pie

My mentors are still arguing. Lard vs butter vs Crisco? A 2-1 ratio vs 3-1 ratio of flour to fat or maybe somewhere in between. I used Gala Apples.... which my research has shown me are never suggested for pies. Hubby and I liked them, but I will experiment with more traditional types. I am including the recipe I used below and the link. For now I will keep trying

Vodka Pie Crust Recipe
Makes dough for one 9” double crust pie.

• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. sugar (optional)
• 1 cup unsalted cold butter (2 sticks)
• 3-4 TBS cold vodka
• 3-4 TBS cold water

How to Make Pie Crust

1. Measure the flour, salt, and sugar into the bowl of a food processor.
2. Pulse several times to mix the dry ingredients.
3. Drop the cold butter, a chunk at a time, into the flour, pulsing between additions until all the butter is added, and the consistency of the mixture is that of large crumbs.
4. Combine the cold vodka and water in a measuring cup.
5. With the processor running, slowly add the liquid into the flour mixture until the dough is moist enough to adhere into a ball in the bowl. Most if not all the liquid should be incorporated into the dough, which will be quite moist.
6. Divide the dough into two balls, one slightly larger than the other (about a 55% to 45% division).
7. Place each ball on a sheet of plastic wrap and pat into slightly flattened rounds. Wrap tightly and refrigerate for a minimum of eight hours or up to 2-3 days.

Continue reading on Examiner.com Flaky vodka pie crust recipe for sweet or savory pies - Midland-Odessa Food | Examiner.com http://www.examiner.com/food-in-midland-odessa/flaky-vodka-pie-crust-recipe-for-sweet-or-savory-pies#ixzz1YMbEohCn

Let's try this again

So my goal to document a year of dinners has failed.... no surprise there. If I was having trouble coming up with a dinner theme, blogging about it would be infinitely more difficult... DUH

So I am moving on to Pie. I am reading a clever little book, called "Humble Pie", that I picked up at our local "Friends of the Library" book sale. I must confess, it has sparked my inner Pie Maker.

That being said. I am a clearly not a Pie Maker,. Nor do I come from a line of Pie Makers My pies to date are neither spectacular or even edible. My one success was a semi Mile High Apple Pie made for my middle Sons birthday. He loves Apple Pie, so after watching and episode of something on the Food Network, I decided to attempt my own. It wasn't as large as the one on TV and not even all that petty... but it did weigh. in at an incredible 8 pounds. Up till now frozen and graham cracker crusts have been my friend, a light and flaky pastry has just not been a high priority for me.

Here is my new goal. I will try at least one pie a week. I made a Rustic Berry Crostata on Friday with berries from my own yard. The juice ran out, and the crust was a little tough, but Papa ate it all so I will attempt another. I will research old cookbooks and websites. I will try a new one each week until I find success. I will keep you posted with the results and recipes

Here is the recipe for the Mixed Berry Crostata from Country Living Magazine :

Ingredients

• 1 1/4 cup(s) (plus 1 tablespoon) all-purpose flour
• 1/4 cup(s) (plus 2 tablespoons) sugar
• 1/8 teaspoon(s) salt
• 1/2 cup(s) (1 stick) unsalted butter, softened
• 2 large eggs, lightly beaten
• 1 cup(s) raspberries
• 1 cup(s) fresh blackberries
• 1 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) turbinado sugar

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Directions

1. Make the dough: Combine 1 1/4 cups flour, 1/4 cup sugar, and salt in a large bowl. Form a well in center of the dry ingredients and place the butter and 1 egg in the well. Using your hands, mix the ingredients into a soft, pliable dough. Form it into a 4-inch disk and place it on lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment on a baking sheet, cover the dough with plastic wrap, and chill for 10 minutes. Preheat oven to 375°F.
2. Make the crostata: In a small bowl, mix remaining flour and sugar and set aside. Remove the dough from the refrigerator and evenly spread the flour and sugar mixture on the dough, leaving a 1-inch-wide border around the edge. Place berries on top of the mixture and sprinkle with lemon juice. Fold the 1-inch border over top of the berries to form a 9-inch crostata.
3. Bake the crostata: Lightly brush the top of the crostata dough with remaining beaten egg and sprinkle with turbinado sugar, if desired. Bake on the middle rack of the oven -- about 35 minutes. Remove from the oven and slide crostata with the parchment paper onto a wire rack. Cool for 1 hour. Serve warm or at room temperature.

Read more: Mixed-Berry Crostata - Country Living