[Sca-cooks] A small feast (long)

[Chris Stanifer]

--- a5foil <a5foil at ix.netcom.com> wrote:

> The feast -- er, dinner -- sounds like it was wonderful.
> 
> You said you made the pie crusts in advance and froze them. Do you have a
> recipe, and more importantly, some pointers on making good pie crust? 


I didn't write the original message, but am willing to offer up my pie-crust advice if you are
interested...

My standard pastry crust recipe has served me very well over the years.  It is a simple "50%
ratio" pastry recipe, which can be made either sweet or savory with the addition of sugar or
spices, respectively.  For those who are not familiar with professional baking terminology, a "50%
Ratio" dough simply means that the fat used in the recipe is equal to half the weight of flour
(flour being 100%).  The beauty of using a baking formula, as opposed to a 'standard recipe' is
that you can easily increase or decrease the recipe by keeping everything in proportion to the
amount of flour used.  If a batch calls for 2 lbs of flour, you know you will need 1 pound of fat.
 6 lbs of flour would need 3 lbs of fat, etc...  The other ingredients are written as percentages
of the flour used, as well, so they will always stay in proportion. For those who like a standard
crust, the general rule for pastry is 3/2/1 (3 parts flour, 2 parts fat, 1 part water).  This will
provide a flakier crust, but it will not be as manageable as a 50% ratio dough.

Anyway, now that I have cofused everyone, including myself...

50% Ratio Pie Dough

2 lbs All Purpose Flour
1 Lbs Solid Vegetable Shortening (Crisco works well, or "Croissant Margarine" if you can get it)
1/4 oz salt
1/2 Lbs ICE COLD water (or 8 oz, or 1 Cup)  MAKE SURE THE WATER IS ICE COLD
1 tsp cider vinegar or fresh lemon juice (the acid will help prevent gluten formation, resulting
in a more tender crust)

Cut the shortening into the flour until it forms large 'flakes'.  Add the salt and vinegar or
lemon juice to the Ice Water, and add all at once to the flour-fat mixture.  GENTLY combine the
imgredients until it forms a shaggy mass, with the ingredinets just blended/wetted.  Form into a
disc or patty, cover with plastic wrap and refrigerate at least 30 minutes.

If you wish to make a sweet crust, add a little sugar or honey.  If you wish to make a savory
crust, add your favorite herbs/spices (sun dried tomato makes a very interesting pie crust for a
quiche)

William de Grandfort





=====
Every heart to love will come... but like a refugee.


		
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