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Anyone have Shirley Corriher's Pie Crust Recipe?
- Thread starter kendall
- Start date
this one?
We'll give you the condensed version of Shirley Corriher's Simple Flaky Crust, and if it comes out nearly right, you should get the book and try her other recipes. It includes a surprise element — sour cream — that helps maintain flakiness (because it is cold), tenderizes (because it is acidic, because it contains sugar (lactose), and because the fat in it replaces water), adds flavor, and produces a browner crust.
Mix 2 cups all-purpose flour, 1/2 cup instant flour and 1/2 teaspoon salt. Cut 2 sticks of cold butter into 1/2-inch cubes, add to the flour, and toss to coat. Put it in the freezer for 10 minutes. Dump the mixture onto the counter and roll it with a rolling pin to flatten the lumps. Scrape it together and repeat the process twice, then put it back in the bowl and freeze it for 5 minutes. Repeat the rolling/scraping process three more times and freeze for 10 minutes. Then gently mix in 1 cup of sour cream. The dough should be moist enough to hold together in a ball, Corriher says, but add 1 to 2 tablespoons of milk, if necessary. Shape it into a ball, wrap in plastic, and refrigerate for at least 30 minutes, before dividing it in two and rolling it out.
http://www.ochef.com/427.htm
We'll give you the condensed version of Shirley Corriher's Simple Flaky Crust, and if it comes out nearly right, you should get the book and try her other recipes. It includes a surprise element — sour cream — that helps maintain flakiness (because it is cold), tenderizes (because it is acidic, because it contains sugar (lactose), and because the fat in it replaces water), adds flavor, and produces a browner crust.
Mix 2 cups all-purpose flour, 1/2 cup instant flour and 1/2 teaspoon salt. Cut 2 sticks of cold butter into 1/2-inch cubes, add to the flour, and toss to coat. Put it in the freezer for 10 minutes. Dump the mixture onto the counter and roll it with a rolling pin to flatten the lumps. Scrape it together and repeat the process twice, then put it back in the bowl and freeze it for 5 minutes. Repeat the rolling/scraping process three more times and freeze for 10 minutes. Then gently mix in 1 cup of sour cream. The dough should be moist enough to hold together in a ball, Corriher says, but add 1 to 2 tablespoons of milk, if necessary. Shape it into a ball, wrap in plastic, and refrigerate for at least 30 minutes, before dividing it in two and rolling it out.
http://www.ochef.com/427.htm
Charlie's Shortbread Cookie crust. This is very good!
Shortbread Cookie Crust
Charlie @finerkitchens
2 teaspoons butter -- at room temperature
3/4 cup shortbread cookies -- finely ground into crumbs
1 1/2 tablespoons butter -- melted, cooled to room temperature
1. Place oven rack in center of over; heat to 350 deg. Coat bottom and sides of 9-inch metal pie pan or glass pie plate evenly with unmelted butter; reserve.
2. Place crumbs in small bowl. Drizzle melted butter over crumbs. Stir and toss mixture vigorously with fork until slightly darkened and uniform.
3. Press crumb mixture evenly on bottom and sides (but not rim) of reserved pan; refrigerate 5 min. Bake crust 5 min. Cool on wire rack to room temp. before filling, about 30 min.
Shortbread Cookie Crust
Charlie @finerkitchens
2 teaspoons butter -- at room temperature
3/4 cup shortbread cookies -- finely ground into crumbs
1 1/2 tablespoons butter -- melted, cooled to room temperature
1. Place oven rack in center of over; heat to 350 deg. Coat bottom and sides of 9-inch metal pie pan or glass pie plate evenly with unmelted butter; reserve.
2. Place crumbs in small bowl. Drizzle melted butter over crumbs. Stir and toss mixture vigorously with fork until slightly darkened and uniform.
3. Press crumb mixture evenly on bottom and sides (but not rim) of reserved pan; refrigerate 5 min. Bake crust 5 min. Cool on wire rack to room temp. before filling, about 30 min.
Cheezz, that second link pie crust worked out very fine. Thank you.
If I'd had anything at all to crumble up, and make a crumb crust I would have done so. I looked for some saltines to grind up with the grape nuts. I had nothing, and had the ingredients for the flour crust. I have posted this recipe before, and it is best with a crumb crust, the recipe is at least 150 years old.
3 C Sugar
2/3 C Cocoa
1 heaping T (heap it full) Flour
5 Egg Yolks
1 15 oz can Evaporated Milk or 2 1/2 C Sweet Milk
1 stick Butter melted
Meringue
5 Egg Whites
Filling
Mix sugar and egg yolks.
Add flour and Cocoa.
Whisk in Milk, this is tedious, the cocoa will try to isolate itself, and fly everywhere.
Pour in Melted Butter.
Cook over low heat, stirring constantly, until very thick.
Use egg whites for meringue
Tootsie's Chocolate Pie
This recipe was given to me 5 years ago by a lady who is in her late 70s at this time. She was raised on the coast of Texas, and it is her grandmothers. I'm guessing it is over 125 years old. You cannot change how you mix the ingredients, because of the cocoa powder flying everywhere. I tried adding the cocoa powder to the butter, but it doesn't work, the pie WILL fail.
3 C Sugar
2/3 C Cocoa
1 heaping T (heap it full) Flour
5 Egg Yolks
1 15 oz can Evaporated Milk or 2 1/2 C Sweet Milk
1 stick Butter melted
Meringue
5 Egg Whites
Filling:
Mix sugar and egg yolks.
Add flour and Cocoa.
Whisk in Milk, this is tedious, the cocoa will try to isolate itself, and fly everywhere.
Pour in Melted Butter.
Cook over low heat, stirring constantly, until very thick.
Poor into pie crust
PIE CRUST:
You can use either a flour pie crust or a graham cracker crust.
Use egg whites for meringue. Make your meringue, top pie, and preheat your oven to 350 degrees.
Bake pie for 10 minutes, give or take, until meringue is real prettily browned.
Serving:
Cool pie in room temp, then refrigerate for at least 4 hours.
Eating:
Prepare for chocolate overload, and chocolate hangover.
If I'd had anything at all to crumble up, and make a crumb crust I would have done so. I looked for some saltines to grind up with the grape nuts. I had nothing, and had the ingredients for the flour crust. I have posted this recipe before, and it is best with a crumb crust, the recipe is at least 150 years old.
3 C Sugar
2/3 C Cocoa
1 heaping T (heap it full) Flour
5 Egg Yolks
1 15 oz can Evaporated Milk or 2 1/2 C Sweet Milk
1 stick Butter melted
Meringue
5 Egg Whites
Filling
Mix sugar and egg yolks.
Add flour and Cocoa.
Whisk in Milk, this is tedious, the cocoa will try to isolate itself, and fly everywhere.
Pour in Melted Butter.
Cook over low heat, stirring constantly, until very thick.
Use egg whites for meringue
Tootsie's Chocolate Pie
This recipe was given to me 5 years ago by a lady who is in her late 70s at this time. She was raised on the coast of Texas, and it is her grandmothers. I'm guessing it is over 125 years old. You cannot change how you mix the ingredients, because of the cocoa powder flying everywhere. I tried adding the cocoa powder to the butter, but it doesn't work, the pie WILL fail.
3 C Sugar
2/3 C Cocoa
1 heaping T (heap it full) Flour
5 Egg Yolks
1 15 oz can Evaporated Milk or 2 1/2 C Sweet Milk
1 stick Butter melted
Meringue
5 Egg Whites
Filling:
Mix sugar and egg yolks.
Add flour and Cocoa.
Whisk in Milk, this is tedious, the cocoa will try to isolate itself, and fly everywhere.
Pour in Melted Butter.
Cook over low heat, stirring constantly, until very thick.
Poor into pie crust
PIE CRUST:
You can use either a flour pie crust or a graham cracker crust.
Use egg whites for meringue. Make your meringue, top pie, and preheat your oven to 350 degrees.
Bake pie for 10 minutes, give or take, until meringue is real prettily browned.
Serving:
Cool pie in room temp, then refrigerate for at least 4 hours.
Eating:
Prepare for chocolate overload, and chocolate hangover.