Easy,薄饼皮

Pie Crust

派是我最喜欢的甜点之一。但它必须有一个好的外壳。和杰出的外壳,事实上。You can thank my mom for making me such a pie snob.她做的the bestpies!I guess everyone likes their mom's food best.But really,我觉得我妈妈在做馅饼时有一种特殊的感觉。顺便说一句,我母亲结婚前是阿米什人,以防你不知道。这可能解释了她为什么做得这么好。When I was a kid she used to make pies nearly every Saturday.For Sunday lunch,presumably.But the sweet reality was that we often had a slice of pumpkin pie for Sunday breakfast.Shhh!Don't tell anyone!😀 It wasn't just at holidays,either.

I spent Thanksgiving with my sister this year,andweshe made some pies for their Thanksgiving church supper,so I took the chance to photograph a recipe with someone else doing the cooking.这很有挑战性,例如,拍下你自己揉面团的照片。😉 It was fun watching her.She can whip up pies faster than anyone I know.Except maybe my mom.我是说,she (my sister) made probably 6-7 pies in less than an hour.

Put the shortening,盐,把面粉放到一个大碗里。Mix well.She used a mixing bowl and her hands,但我用我的立式搅拌机和桨的附件。Either way works!!IMG2412号IMG_2425

把鸡蛋和醋放进量杯里。Beat the egg a little with a fork.

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Then fill the cup with water.因为某种原因——我还没弄清楚——当你往鸡蛋里加水时,它会起泡。奇怪的。IMG2418(图像处理单元)

将水/鸡蛋混合物倒入面粉混合物中,and gently mix.

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面团在鸡蛋/水里混合时会有一段时间看起来太湿。事实上,it will seem like the water isn't going to all get mixed in,但再混合一下就好了!如果你加上了全部的缩短量,it won't hurt it to mix it.Rest assured – you want it a bit sticky.It makes better pie crust.
IMG2426号当水全部混入时,面团还是很粘的,但没关系。你需要用大量的面粉把它碾出来,to keep it from sticking.If you don't use it all immediately,just put it in a plastic bag or tightly sealed dish to keep it from drying out.It keeps in the fridge for up to a week just fine.Just remember to let it come to room temperature before rolling it out.洒卷卷img_2448号Note: I use real,我的馅饼皮用的老式猪油。You can find it in Walmart in 1-lb chunks,which is really handy for this recipe.它能做出非常脆的硬壳。但是你可以用蔬菜起酥油,butter,或任何固体缩短,really.不同的种类产生不同的结果,所以要注意。

Linking up at:
http://www.livingwellspendingless.com/2013/12/12/thrifty-thursday-week-39/
http://www.greenwillopond.com/2013/12/what-we-completed-wednesday-35.html

Easy,薄饼皮
准备时间
总时间
Author:
配方类型: Dessert
Serves: 5 single crusts
Ingredients
  • 5.5杯通用面粉
  • 2 cups (1 lb) shortening
  • 2 tsp salt
  • 1个鸡蛋
  • 1 Tablespoon vinegar
  • 盛满杯子的水(加鸡蛋)
说明
  1. Mix flour,盐,而且缩短得很好。
  2. Put egg in measuring cup,用叉子打-加醋,加水。
  3. Add egg mixture to flour mixture.
  4. 搅拌至水混合物完全混合。
  5. 面团会粘的。
  6. 铺开,using generous amounts of flour to keep from sticking to counter.
  7. 额外储存在塑料袋或密封碗中。
  8. Makes 2 double crusted pies,或5个单层外壳。
  9. Can freeze unbaked pie shells.

6 thoughts on""Easy,薄饼皮""

  1. DeePeight

    那是一个漂亮的馅饼!And you are the first person I ever came across who also insists on egg and vinegar in their pie crusts.我同意,它是最好的,most flaky pies.(我妈妈的食谱和你妈妈的差不多。)如果面包皮不好,I don't want pie.

    Reply
  2. 夏延

    凯万岁!我很高兴能尝尝你的面包皮。我们家有一个非常相似的食谱,但我喜欢尝试其他的。我也很想听听你最喜欢的馅饼食谱。What did you sis whip up for her church supper?Glad you got to spend some time with her.🙂
    Cheyenne recently posted…KA的冬天我的个人资料

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  3. Deborah

    I do love a flaky pie crust,不幸的是,我最近没有买小麦,很难找到一种很好的小麦粉替代品。I did make an acceptable crust,但是边缘太硬了。Maybe the egg trick will help.Thank you for sharing it at What We Accomplished Wednesdays.祝你周末愉快!!

    拥抱,,请
    Deborah
    Deborah recently posted…What We Accomplished Wednesday #35我的个人资料

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  4. 平回:Home-made Apple Pie Filling | A Ranch Mom

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