{"id":4607,"date":"2015-08-11T16:42:34","date_gmt":"2015-08-11T20:42:34","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4607"},"modified":"2015-08-15T17:28:05","modified_gmt":"2015-08-15T21:28:05","slug":"pie-crust-2","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/08\/11\/pie-crust-2\/","title":{"rendered":"Pie crust from Vicki"},"content":{"rendered":"
It REALLY\u00a0is\u00a0\u00a0worth the trouble to make your own. I’ve employed several tricks to make it easier. One is to use a piece of parchment paper sprinkled with flour to roll out the pastry on. Another (and I’m almost embarrassed to tell it) is to use the recipe for a two crust pie, even though you need only one crust. The extra dough will give you plenty of overhand to make a pinched edge \u00a0and I<\/i> found that even though I left the pastry a bit thicker, it was delicious and amazingly flaky.<\/i><\/div>\n
\u00a0<\/i><\/div>\n
2 cups flour<\/div>\n
1\/2 teaspoon sea salt<\/div>\n
2\/3 cup vegetable shortening (e.g. Crisco)<\/div>\n
A scant 1\/3 cup vodka with an ice cube to cool it (trust me, this works SO much better than water to keep the pastry tender<\/i><\/div>\n
\u00a0<\/i><\/div>\n
Preheat oven to 400 degrees.<\/div>\n
\u00a0<\/i><\/div>\n
Add the salt to the flour and cut in the shortening with a pastry blender or two \u00a0knives. When the mixture looks like coarse meal, sprinkle on the cold vodka, a tablespoon at a time and blend in with a fork. Continue till the mixture begins to hold together and you can form it into a ball. You may need to add a bit more liquid, at this point cold water is fine.<\/div>\n
<\/div>\n
Roll out the pastry and line your 9 or 10 inch pie pan. (You may have more than you need – bake the scraps with a little sugar sprinkled on them for a sweet treat.)<\/i>\u00a0\u00a0<\/i>Prick the crust all over the bottom with a fork and bake (unfilled) for about ten minutes. This pre-baking keeps the rust from getting soggy on the bottom.<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

It REALLY\u00a0is\u00a0\u00a0worth the trouble to make your own. I’ve employed several tricks to make it easier. One is to use a piece of parchment paper sprinkled with flour to roll out the pastry on. Another (and I’m almost embarrassed to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[236,7],"tags":[457,548,501],"class_list":["post-4607","post","type-post","status-publish","format-standard","hentry","category-crust","category-recipes","tag-crisco","tag-pie","tag-vodka"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4607"}],"version-history":[{"count":4,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4607\/revisions"}],"predecessor-version":[{"id":4629,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4607\/revisions\/4629"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}