RECIPE ROUNDUP
A Crust to Remember
By Kevin Hargis
Sometimes, I like to imagine that moment in history when the primordial pie maker, the baker lost in the mists of time, had the brilliant idea of wrapping dough around filling, thus inventing pie. I’d sure like to shake his or her hand, because pie is surely one of humankind’s greatest inventions.
Likely, the early pies were something hand-sized, easy to carry and the perfect vehicle for a farmhand’s lunch. Somewhere along the way, the pie plate came into being, and the two-crust pie has been an American staple since colonial times.
Much like the foundation of a house, the crust is the foundation of a pie. You want something that’s flaky, but not too crumbly. Rolling and shaping a round crust takes a bit of practice and patience. You sometimes have to patch holes and stretch edges to make things fit just right.
I am by no means a pie expert or even a neat cook. My crusts won’t win any prizes. But I do have a recipe that’s so simple I can now remember it without consulting the well-worn recipe card in my box.
I’ve used this crust again and again, always with good results. It came from my dear, departed Aunt Ruth, my mom’s oldest sister, who always had a delicious slice of strawberry-rhubarb pie waiting for me when I’d visit.
The nice thing about this dough is that it is forgiving. It can be rolled and folded—or even wadded back up for a re-do—without getting tough or falling apart like other overworked crusts tend to do. The key to keeping the crust from sticking is to use generous amounts of flour on your rolling surface and rolling pin. The dough can absorb a good amount of flour without falling apart.
If you happen to make a hole in the crust, you can patch it. Just wet your finger in a glass of water and run it around the edge of the hole. Place a scrap of dough over the hole to cover it and press to seal.
AUNT RUTH’S PIE CRUST
2 cups flour
Scant cup shortening
Measure flour into large mixing bowl. Remove four tablespoons flour and put in small mixing bowl or glass. Add three tablespoons of water to removed flour and mix into smooth paste with spoon. Add enough water to just cover paste. Pour most of that water back off and mix. Paste should slide off spoon. Cut shortening into flour in large bowl until well blended. Pour paste over shortening mixture and mix.
Divide dough in half and form into balls. Place one on floured board. Flatten with hands into round disk. Roll with floured rolling pin, keeping round shape and turning and flipping often. Keep rolling surfaces well floured. When you are ready to put crust in pie plate, drape loosely over rolling pin and lift into plate.
Repeat above steps with remaining dough. Makes two single crusts or a top and bottom for two-crust pie.
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HOME COOKING
Recipe Contest Winner: Judy Brough, CoServ Electric
Prize-Winning Recipe: Knock Your Socks Off Buttermilk Pie
Call it a win-win situation. This buttermilk pie is downright delicious—sweet and rich—and is simple to make. CoServ Electric Cooperative member Judy Brough wrote of the recipe: “It was described as one that set the phone ringing for requests and a run on buttermilk at the stores. I am most tempted to try recipes that have been described as those frequently requested. It did live up to my expectations, and my sister-in-law, a ‘non-cook,’ even made the recipe for a party.”
KNOCK YOUR SOCKS OFF BUTTERMILK PIE
2 3/4 cups sugar
4 eggs
2 teaspoons vanilla
3 tablespoons flour
3/4 cup margarine, melted
1 1/2 cups buttermilk
1/2 cup crushed graham crackers
3/4 cup chopped pecans
2 9-inch pie crusts, unbaked
Preheat oven to 325 degrees. In a large bowl, mix together sugar and eggs; add vanilla and flour. Stir in margarine and buttermilk. Do not beat. Fold in crushed graham crackers and pecans. Pour into pie crusts, dividing mixture evenly between the two. Bake 45 minutes or until center of each pie is firm when tested with a knife.
Serving size: 1 slice. Per serving: 745 calories, 8 g protein, 37 g fat, 95 g carbohydrates, 1 g fiber, 447 mg sodium, 109 mg cholesterol.
CHOCOLATE TRUFFLE PIE
1/2 cup pecan pieces, toasted and coarsely chopped
1 pre-made 9-inch chocolate crumb pie crust
5 ounces caramel squares (about 17 pieces), unwrapped
1/4 cup evaporated milk
1 1/2 cups semisweet chocolate chips
1 cup heavy cream
3 tablespoons butter
Sweetened whipped cream for garnish
Caramel ice-cream sauce for garnish
Sprinkle pecans on crust. In heavy saucepan or microwavable bowl, combine caramels and milk. Put pan on low heat or heat bowl in microwave. Cook, stirring frequently, until caramels are melted and mixture is smooth. Pour over pecans.
Clean pot or bowl, then combine chocolate chips, cream and butter inside. Heat pan over low heat or bowl in microwave until chocolate is melted and mixture is smooth. Pour over caramel layer. Refrigerate about four hours until set. Before serving, decorate with whipped cream and caramel sauce.
Serving size: 1 slice (10 per pie). Per serving: 410 calories, 4 g protein, 27 g fat, 41 g carbohydrates, 2 g fiber, 203 mg sodium, 27 mg cholesterol.
Kathleen Gordon
United Cooperative Services
MACAROON PIE
Pastry
1 2/3 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
Grated peel from two oranges, plus 5 tablespoons of their juice
1/2 cup butter, softened
1 egg, slightly beaten
Preheat oven to 325 degrees.
Mix flour, sugar, baking powder, salt and orange peel in mixing bowl. Cut in butter with pastry blender until fine. Add egg and juice and stir with fork until blended. Work by hand into ball. Remove 1/3 of dough and set aside. Roll remaining dough on waxed paper to fit 10-inch pie pan, but don’t allow dough to hang over edges. Bake for 8 minutes. Roll rest of dough into ropes for lattice top.
Filling
2 eggs
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 cups sweetened flaked coconut
1/4 cup orange juice
1/4 cup melted butter
1/4 cup coconut syrup or apricot jam
Beat eggs slightly. Stir in sugar, flour and salt. Add coconut, orange juice and butter. Mix and pour into pastry. Make lattice; trim and press into edges of pie. Bake 40 minutes at 325 degrees until filling is set and crust is browned.
Heat coconut syrup or jam and brush on pie while it is warm. Let cool. Is best after sitting a day.
Serving size: 1 slice. Per serving: 566 calories, 7 g protein, 24 g fat, 81 g carbohydrates, 4 g fiber, 299 mg sodium, 124 mg cholesterol.
Patsy Henderson
Central Texas Electric Cooperative
MAYAN CHOCOLATE CREAM PIE
Crust
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup butter-flavored shortening
3 tablespoons cold water
Preheat oven to 425 degrees. Combine flour and salt and cut in shortening with a pastry blender until it forms pea-sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Roll dough and line 9-inch pie plate. Prick bottom and sides of crust with fork and bake for 8-12 minutes or until golden brown. Allow to cool.
Filling
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
1 cup milk
1 cup semisweet chocolate chips
2 egg yolks, slightly beaten
1 tablespoon cayenne pepper
1 tablespoon ground cinnamon, plus more for garnish
1 package (3 ounces) cream cheese
1 teaspoon vanilla extract
1 1/2 cups heavy cream
In 2-quart saucepan, mix cornstarch, sugar and salt. Stir in milk until well blended. Add chocolate chips, egg yolks, cayenne pepper and cinnamon. Cook over medium heat, stirring constantly until thickened. Remove from heat. Beat in cream cheese and vanilla extract until smooth. Allow to fully cool.
When mixture is cool, pour cream into large bowl, with a teaspoon of sugar if desired, and beat until soft peaks form. Remove one cup of beaten cream and set aside. Fold remaining whipped cream into cooled chocolate mixture. Spoon into baked pie shell. Top with remaining whipped cream and, if you desire, sprinkle lightly with more ground cinnamon. Refrigerate at least six hours, or, preferably, overnight.
Serving size: 1 slice. Per serving: 517 calories, 7 g protein, 32 g fat, 50 g carbohydrates, 2.5 g fiber, 248 mg sodium, 103 mg cholesterol.
Allison Jordan
Bluebonnet Electric Cooperative
Cook’s Tip: This pie’s spicy heat might be a bit much for some people. If you reduce the amount of cayenne pepper in the recipe, reduce the amount of ground cinnamon to match.
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RECIPE CONTEST
NOVEMBER’S recipe contest topic is WINTER SOUPS. Soup has got to be one of the best warmer-uppers one can have for lunch or supper during cold weather. Not only is soup satisfying, it can be as simple or as complex as you’d like to make it. Send recipes for your heartiest winter soups and stews. The deadline is JULY 10.
Send recipes to Home Cooking, 1122 Colorado, 24th Floor, Austin, TX 78701. You may also fax them to (512) 486-6254, e-mail them to recipes@texas-ec.org, or submit online at www.texascooppower.com. Please include your name, address and phone number, as well as the name of your electric co-op. The top winner will receive a copy of 60 Years of Home Cooking and a Texas-shaped trivet. Runners-up will also receive a prize.
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