FoodBanter.com - View Single Post - Pie Crust

John Kuthe[_2_]

On Fri, 15 Jun 2012 09:38:05 -0800, (Judy Haffner)
wrote:

>
>John Kuthe wrote:
>
>>Always make my own. Here's my recipe:
>
>>2 cups Swans Down flour
>>1.5 sticks butter (cool but room temp)
>>1 tsp salt
>
>>Cut together with two forks. Breakup as
>< many butter lumps as you can by
>> squeezing between fork tines in flour.
>> Takes time. When well incorporated,
>> add:
>>1/4 cup cold cream, plus a dash of cold
>> water as needed to swiftly stir together
>> and bring together as dough.
>
>>Put in plastic wrap, fold over plastic wrap
>> and squeeze together as dough mass.
>> Let rest ion cool place for several hours
>> to overnight.
>
>>Can put in refrigerator but let come to
>> room temp to roll out.
>
>I've never heard of using cream before for pie crust...hmmmmmm?

There's just not enough butter in it yet, yano? ;-)

>Is that All-Purpose flour? I don't see that brand around here, but was
>thinking mom bought it years ago and was cake flour?

It's what my mother used, and it's what I use.

>Some interesting pie crust methods in this group...am learning a lot
>(even at my ol' age!)
>
>Judy

Just goes to show, it all works!

John Kuthe...