Thursday, January 17, 2008

Mom's yeast-based pie crust

Best for a shell to be baked WITH the filling in it.
(makes one generous bottom shell for 9-10 in pan
with some left over for decoration or cinnamon and
sugar cookies.)

1/4 C. warm (85F) milk or water
1.5 tsp granular yeast; or one packet of yeast
Dissolve yeast in milk, covered in a large bowl for about 5 minutes

Then, mix in :
1 beaten egg
TBS. canola or other unflav. oil

Then add and mix in :
1/4 C. sugar
1.5 C. regular flour; plus more as needed.

Stir and mix all together lightly to form a soft ball.
Should not be wet or sticky. Add little flour if needed to 'gather' ball into nice
soft,mass. Knead for about 15 seconds in bowl(do not over knead or it will get tough.) and...

Place ball in an oiled bowl.
Let raise for 1 hour; or double in bulk, in warm place.

Punch down on floured rolling surface. Roll to 1/8 inch thick.

Place rolled shell in pie pan and let raise for 30 mins BEFORE putting in fillings.
Use scraps as desired to add a rim or make cookies.
(I found this puffs up good in baking , so a smaller 'rim' is fine, depending on
how much filling you put in.)

Bake pie at 425F for 10 mins., then 350 for 45 mins.if using fresh fruit
(like uncooked berries) or as your recipe suggests for various fillings. ENJOY !!

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