Hey all, if anyone is reading other than the 2 "hot" post, I could use some help! The other day, I found a place in the country that sell bulk goods to the Amish, not far from here. Was a small place, but had a large selection of different flours. Picked up some pastry flour and couldn't wait to make a blueberry pie. I used my old pie crust recipe and while making it, noticed I didn't need as much water. What I didn't think of at the time was, I didn't need as much shortening also. The crust was too "short". Does anyone have a proven recipe for pie crust using pastry flour? I just didn't want to waste the flour trying to experiment. Here's my old recipe that I used.....1 cup flour, 1/3 cup crisco, 1/4 tsp. salt and 3 to 4 TBL ice water. Will appreciate any help!

-- Annie (mistletoe@kconline.com), July 13, 2001

Answers

Annie, I buy this from the Amish too. Your recipe is identical to mine. My adjustment isnt scientific. I stopped measuring the flour "correctly" and just scoop up a heaping cup. That makes it come out right. You'll need to adjust the amount of water a little too. I hope this makes sense. Blessings Peggy

-- peggy carr (peggyan2@msn.com), July 13, 2001.

Yeah Annie, what Peggy said...........I go by feel. I use a recipe that comes out of the Amish cookbook that makes crust for 4 pies and it works with the pastry flour. If you want it let me know.

-- diane (gardiacaprines@yahoo.com), July 13, 2001.

Annie, Hi. I am a baker with my own business and I used to work for a flour mill. Use good quality butter instead of shortening, and increase it to 1/2 cup, take 1 tablespoon of sugar and melt it in one cup water then let that water get real cold in the fridge or freezer, then use 4 tablespoons give or take, of that. Same salt and flour as you are now using. Ever try a little lemon juice? It's not a flavor thing but an acid thing. Hope this helps! God bless your baking! Pam

-- Pam Harsh (harshhaus@aol.com), July 13, 2001.

Hey Pam, Can you use vinegar instead of lemon juice for the acidity? Can you grind your own pastry flour? Thanks. Marie

-- Marie Fila (Mamafila@AOL.com), July 13, 2001.

Wow, everyone, thanks for the great tips! yes diane, I would love to have that recipe if ya don't mind posting it. hey Pam, does the sugar in the water do anything as far as making the crust flakier, or is it for added flavor? Sometimes I make crusts for pot pies. Is it ok to omit the sugar sometimes? And I've never added lemon juice or vinegar, but have seen recipes for it in pie crust, what is its' purpose? Hope ya don't mind all the questions and thanks for the help!

-- Annie (mistletoe@kconline.com), July 13, 2001.

MY FAVORITE PIE CRUST

2 cups shortening

1 cup hot water

pinch of salt

6 cups flour (approx.)

Pour hot water over the shortening and stir till smooth, add salt and flour till dough comes off hands easy. Makes 4 (2 crust pies)

-- diane (gardiacaprines@yahoo.com), July 13, 2001.

Oh, I forgot to say you can divide it up into the 8 balls and freeze them individually and take out when needed.

-- diane (gardiacaprines@yahoo.com), July 13, 2001.

Hi again! The sugar water helps to produce the flaky crust, it is not necessarily to make it sweet. Yes, vinegar can be used instead of lemon juice, it produces a reaction with the sugar and the fat that kind of "separates" the mix so you get more layers, and flakes. Happy to help. And freezing ahead like Diane said is a great idea too. Blessings!

-- Pam (harshhaus@aol.com), July 14, 2001.

Thanks gals for all the help. Can't hardly wait to use the pastry flour now, with the new recipes. Diane, thanks for the tip on freezing, also. Sure will be easier to pull the dough from the freezer, than to make it up each time.

-- Annie (mistletoe@kconline.com), July 14, 2001.