Posts tagged ‘crust’

September 25, 2011

Pie Top Cookies

I made cookies. They looked like pie tops. What to call them? Well, the most obvious answer, of course. I like learning new techniques. I adore cute things. I can’t help it usually. I just get really excited when something is adorable, feel exuberant around the sorts of creatures or crafty or cookery things that make people talk in a slightly higher pitched voice or at a faster pace than typical.

It just so happened that I had two pie’s worth of dough in my freezer. Not in as much luck?? You can whip up a fresh batch. Here‘s a perfectly useful link in a time like this.

So that’s the actual recipe. This is a tutorial, a run-down if you will, of how to make the cookies themselves so as not to needlessly repeat myself on how to make awesome pie crust. The important step for this bit (if you’re making from frozen and not from fresh) is to defrost overnight in the refrigerator. I apologize, as this recipe does call for forethought. Unless you make from scratch! There are always loopholes to stumble through and around!

First step is to make sure your surfaces are well-floured. You can wear an apron if you don’t like flour handprints. I always seem to leave traces wherever I work.

Flatten your pie crusts out, rolling evenly from the middle out in all directions.

Cut strips of the equal width. Leave intact. Begin lattice work work by folding every other strip of one pie crust down to the middle. See picture.

See? Easy. Now take the middle strip from the other pie crust and lay it across your opening. Fold up the ones folded down. Fold down the ones that were previously up and you’re ready to lay down your next longest strop of pie crust from that other one.

Once you have gone all the way to the top. Start from folding up from the bottom again starting from the middle then working down this time until you finish your latticing work.

Now you may get a biscuit or cookie cutter or whatever you might have on hand. I used a tiny mug.

I liked the shape, and with the help of a butter knife, it was perfect. Make sure you pull the dough away from the cookies and don’t try to move the cookies just yet.

Preheat your oven to 350 degrees F.

I found that I easily got four cookies at a time. I took the whole sheet of wax paper, carried it like a tray to the fridge and let the cookies hang out in there while I balled up the left over dough, stuck it in the freezer for a couple of minutes (in a plastic bag or plastic wrap) to rechill, so that I could make a new lattice and make four more cookies, pull the dough away, take the four new cookies on their wax paper tray to the fridge to chill, take the left over dough to the freezer for a couple of minutes, then lattice up my third and last batch of pie crust to get my final four cookies, put those in the fridge on their wax paper tray while I mixed up my sugary topping and egg wash.

I simply mixed a tablespoon of raw sugar with a teaspoon of cinnamon in one bowl (or cute, tiny mug) and one egg with one tablespoon of water in another bowl.

First brush the tops of each cookie with the egg wash then top with a pinch or two of cinnamony sugary goodness. Bake six at a time for 15 minutes then turn on the broiler to high for a nice, golden brown top. While the first six bake, keep the others in the fridge.

Top the cooled cookies with local honey for added sweetness. Although alone gives them a nice savory/sweet flavor that might be up or alley. I highly recommend playing with toppings or fillings. But alone is absolutely devine. My favorite topping was the honey though.

This recipe was inspired largely by not martha. Check her out. I’m just learning about her.

April 19, 2011

Indefectible Pie Crust

Now, confessions. This is only the second time in my whole life. First? Second. Hm, I’m not sure. I think it’s the very first time I’ve ever made pie crust from scratch. Success!!!

Pie Crust
Yields 3 pie crusts

3/4 c vegetable shortening
3/4 c butter, cold
3 c AP flour
1 egg
5 T cold water
1 T white vinegar
1 t salt

Use two knives or a pastry cutter to work the flour into the shortening and butter. It’ll look coarse and mealy and a little bit like pellets. At that point, form into one mega ball of dough.

Beat the egg in a separate bowl before adding it to the flour mixture. Add the water, a tablespoon at a time, then the white vinegar, then the salt. Stir until incorporated.

Divide into three separate balls. Place into individual zip-top bags. Slightly flatten each ball, seal the bags, then place in the freezer. If you plan on using any of these immediately, get the necessary crust(s) out after 20 minutes.