Also, I bet you could make shortbread piecrust, it's really easy and it's really worth it. You need a magic pastry fork, which is D shaped and has blades, not wires. You can buy one in any good kitchen shop. The next time you walk past a kitchen shop go in and buy one. They're about $10.
You put 8 ounces of all purpose flour and 2 ounces of butter (or margerine) and 2 ounces of crisco in a bowl with a pinch of salt. You hold the magic pastry fork by the flat bit of the D and roll it through the flour and fat until it looks like breadcrumbs and you can't see any fat any more. (About five minutes.) You pour a little water in and stir with an ordinary knife until it looks like pie-crust. If it doesn't, add a little more. Then you shove it in the fridge for 2 hours, or until you need it. (If it's more than a couple of days, freeze it.) When you need it, you roll it out. The hardest part is cleaning up after rolling it, I make rysmiel do that.
Oh, and as for covering the crust to prevent burning, the best thing to do is to put the foil on the oven shelf above the pie, not touching it, but not too far above it. This sounds counter-intuitive, but it actually does work.
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timeasmymeasure
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Date: 2005-09-12 12:14 pm (UTC)Also, I bet you could make shortbread piecrust, it's really easy and it's really worth it. You need a magic pastry fork, which is D shaped and has blades, not wires. You can buy one in any good kitchen shop. The next time you walk past a kitchen shop go in and buy one. They're about $10.
You put 8 ounces of all purpose flour and 2 ounces of butter (or margerine) and 2 ounces of crisco in a bowl with a pinch of salt. You hold the magic pastry fork by the flat bit of the D and roll it through the flour and fat until it looks like breadcrumbs and you can't see any fat any more. (About five minutes.) You pour a little water in and stir with an ordinary knife until it looks like pie-crust. If it doesn't, add a little more. Then you shove it in the fridge for 2 hours, or until you need it. (If it's more than a couple of days, freeze it.) When you need it, you roll it out. The hardest part is cleaning up after rolling it, I make
Oh, and as for covering the crust to prevent burning, the best thing to do is to put the foil on the oven shelf above the pie, not touching it, but not too far above it. This sounds counter-intuitive, but it actually does work.