Text 17282, 99 rader
Skriven 2014-09-23 05:16:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Pie Crust
=================
-=> NANCY BACKUS wrote to RUTH HAFFLY <=-

 RH>> My mom could never make a decent crust with any fat other than lard.
 RH>> All others came out more like cardboard. OTOH, I use various ones (but
 RH>> not commercial lard) and have good results.
 NB>> There's more to making a good pie crust than just the shortening...

 RH> A lot depends on the cook. Given a choice, I like lard and butter but
 RH> have used other fats at various times. Don't think I've ever done an
 RH> oil crust tho.

 NB> I think I used to use either Crisco or butter... they always turned out
 NB> fine...  I didn't do it all that often though.

I have used all sorts of fats in pastry crusts - but, never had a successful
crust using oil of any sort. OTOH, a semi-oil like bacon dripping makes a
pretty good crust. In fact, the first crust I attempted used bacon dripping as
the fat - because I had started this pie and found that we were out of lard,
butter and Crisco. So, my 12 year old mind reasoned "Lard is pork fat. Bacon
drippings are pork fat .... "

I think the fat used to make crust must be at least semi-solid for things to
work as they should.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southwest Meat Pie
 Categories: Pies, Pork, Beef, Chilies, Vegetables
      Yield: 6 Servings
 
      6 sl Bacon slices
      1 lb Ground beef
      1 c  Corn kernels
    1/4 c  Bell pepper; fine chopped
    1/4 c  Onion; fine chopped
    1/4 c  Cornmeal
    1/2 ts Dried oregano
      1 ts Mexene chili spice
      1 ts Salt
    1/8 ts Black pepper
      8 oz Tomato sauce
      1 lg Egg
    1/4 c  Milk
    1/2 ts Colman's dry mustard
    1/2 ts Worcestershire sauce
  1 1/2 c  Cheddar cheese; shredded
    1/4 c  Sliced black olives
    1/4 c  Green chilies; chopped

MMMMM-------------------------PIE CRUST------------------------------
      1 c  All-purpose flour
      2 tb Cornmeal
    1/3 c  Bacon fat; or shortening
 
  Fry bacon until crisp; break into large pieces.
  
  Chill 1/3 cup bacon drippings until firm to use for crust,
  or use vegetable shortening instead.
  
  Brown ground beef in large skillet, drain well. Stir in
  corn, green pepper, onion, corn meal, oregano, chilli spice,
  1/2 teaspoon salt, pepper, tomato sauce and half the mild
  green chilies. Keep warm while preparing pie crust.
  
  CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut
  in bacon drippings with two knives or pastry blender until
  mixture is the size of small peas. Sprinkle 3-4 tablespoons
  water over mixture; stir with fork until dough holds
  together. Form into a ball and flatten to 1/2 inch thick.
  Keep edges smooth. Roll out on a floured surface to a
  diameter 1-1/2 inch larger than inverted 9-inch pie plate.
  Fit into pie plate and fold edges to form a rim, then flute
  edges.
  
  Place the ground beef mixture into pie crust. Bake in
  preheated 425oF/220oC oven for 25 minutes.
  
  Combine egg, milk, 1/2 teaspoon salt, dry mustard,
  Worcestershire sauce, half the sliced olives, 2 tablespoons
  mild green chilies and shredded cheese. Spread on top of
  beef mixture. Top with bacon and remaining olives. Bake for
  5 minutes or until cheese is melted and bubbly. Let stand 10
  minutes before slicing.
  
  Serve with chilled jicama and sliced avocado.
  
  Recipe By: Jo Anne Merrill
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... To stay young, live honestly, eat slowly, lie about your age - Lucille Ball
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