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Makes
dough for sizable single-crust pie
Author Notes
(*Three in the event you count salt, and four in the event you glaze with diluted straightforward syrup on the waste).
I precise spent a long weekend in a limited patch of paradise shut to Jericho, Vermont. There used to be a memorial provider being held for my husband’s Aunt Marge, and prolonged household came in from throughout the country. I’m able to also bound on and on about the evening campfires or the night swimming in the nearby pond, but this is a recipe headnote in the end, so I will follow the pies. There used to be quite a lot of baking happening between the volley ball video games and the beer runs, and Marge’s younger sister Rachel – who for some reason is identified as Teddy – used to be teaching her gargantuan-nieces the manner to develop precise pies. After I requested whether or not she stale butter or shortening in her dough she answered “neither.”
The resplendent double-crusted berry pies and single-crusted pumpkins had been made alongside with her canola oil dough recipe, which couldn’t be more straightforward she talked about because you precise mix it in a bowl and roll it between plastic sheets nick again from grocery/browsing baggage. I used to be fearful at how precise this crust tasted. So I wrote down the proportions and bound away it here for somebody who is vegan, or out of butter or shortening, or is incessantly looking out for various ways of doing things. —Sadassa_Ulna
System
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1-3/4 cups
unbleached white flour
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1/2 cup
canola or other vegetable oil
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3 tablespoons
ice water
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1/2 teaspoon
salt
Instructions
- Dump flour, then salt, into a sizable bowl; lag a limited. Originate into a mound then form a correctly in the center.
- Add the ice water to the correctly, then the oil. Trudge with a fork precise except blended. Use a spatula to scoop into a ball.
- Roll dough between parchment paper or plastic wrap or use Teddy’s methodology: she cuts the handles off of grocery-retailer browsing baggage then slits up the perimeters and snips off the backside seams to develop sheets to roll the dough between.
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Use as you would possibly maybe for any pie. Double the recipe for pies with a high crust. For a marvelous glaze, mix 2 Tbsp. sugar with 2 Tbsp. water in a mug and microwave for minute; use a pastry brush to brush glaze onto high crust about five minutes sooner than waste of bake time.
Thanks Teddy!
Growing up I used to be the realm’s pickiest eater, that is, except my young of us had been born. Karma. Neither of my fogeys had been basic into cooking; it used to be the quit of intriguing chubby-free or something else with oat bran added. I taught myself some basics, largely baking, following the pointers of a correctly-frequent reproduction of Joy of Cooking. I used to be a ballet dancer and a trainer urged I shed extra kilos. As I started reading about eating regimen and vitamin I grew to change into interested in pure foods, which led to a job at a macrobiotic pure foods market in Heart City Philadelphia; this used to be manner sooner than Whole Meals came to the realm. I learned a lot about food on the total. I ate strictly vegan for a whereas, though I produce not now, but I mild cherish it when a recipe can taste massive with out butter or bacon! In short, my advance to cooking is idiosyncratic, and I produce not know very basic about cooking meat or precise technique. I love to bake and I’m mild working on expanding my palate and my repertoire. The toughest section is getting the total household to strive fresh things!
So moreover for my food place, I’m an architect who likes to garden and play music. I’m married with two kids, and I’m hoping to get a dog in some unspecified time in the future.