Double Pie Crust

Making pie crust can be tricky at times.  As much as I bake, I am always afraid of making pie crust.  About 8 years ago, I made an apple pie and the crust was so hard, one of my brothers was trying to eat it and was trying to cut a piece with the fork and the pie just fell to the floor.  OMG..until this day every time I think about it, I just crack up.  But since then I have come a long way.  Now, I can make a good pie crust.

Making a really good pie crust is about the ingredients being really cold.  The butter and the water must be cold, and not over mixing it too.  Put some ice in the water, and let it sit a minute or two. 

This recipe is actually really easy, specially if you have a food processor.  The food processor does all of the work for you.   At the end you will have a buttery and flaky crust.

Ingredients

 

2 1/2 cup all purpose flour

1 tsp of salt

1 tbsp of sugar

2 sticks of butter cold

1/4-1/2 cup of iced water

Food Processor:

Add the flour, salt, and sugar in the food processor.  Pulse for about 10 seconds to mix well.  Add the butter and pulse for about 15 seconds.  Add about 1/4 cup of water, slowly until the dough starts to come together when pinched.  Add remaining water if necessary.  Do not pulse for more than 30 seconds.

Turn the dough into your counter, turn into a ball and divide into two equal pieces. Flatten into a 5 inch disc. Cover with plastic and refrigerate for 30-60 minutes.

To roll out, flour your counter lightly.  Roll out to fit an 8 or 9 inch pie dish. To keep the dough from sticking, and get an uniform thickness, keep lifting and turning after each roll.  When you get the desire size, roll the pastry dough onto your rolling pin and place on baking dish. Dusting off any excess flour.  Never pull the pastry dough as it will shrink.  With your fingertips lightly press the dough into the pan. Flute the edges of the pastry.  Pastry dough is ready to use.

By Hand:

In a bowl mix together the flour, salt and sugar.  Add the cold butter and use a pastry cutter, fork or rub the mixture between your fingers to blend the butter until it resembles coarse meal.  Add the water one tablespoon at a time.  Mixing gently until you are able to make a ball. Handle the dough as little as possible.  Split the dough in half and flatten each piece into a 5 inch disc. Cover with plastic and refrigerate for 30-60 minutes.

To roll out, flour your counter lightly.  Roll out to fit an 8 or 9 inch pie dish. To keep the dough from sticking, and get an uniform thickness, keep lifting and turning after each roll.  When you get the desire size, roll the pastry dough onto your rolling pin and place on baking dish. Dusting off any excess flour.  Never pull the pastry dough as it will shrink.  With your fingertips lightly press the dough into the pan. Flute the edges of the pastry.  Pastry dough is ready to use.

Source: Joy of Baking

Blueberry and Raspberry Pie

Baking is one of those things I obviously love to do.  But, there is something about baking a fruit pie, that is just so satisfying and the whole house smells delicious.  Who doesn't love pie?

I made this blueberry and raspberry pie in no time.  If you like, you can substitute the blueberries and raspberries for blackberries, strawberries, apples, peaches or any other fruit you like.  Have fun and make it your own.

Apple Pie

Apple Pie..Oh how I love it, hot and with a little ice cream..So good!!  This recipe is the one I always make for the holidays.  But who says you have to wait until the holidays to enjoy some apple pie.  Growing up in my house we always had some kind of pie in the refrigerator, either an apple pie, a lemon meringue pie or coconut custard pie, it was always pie.  Today I'm going to show you how to make the pie dough and the apple pie.  Super easy.

  

Pastry Dough Ingredients:

This recipe makes two crusts for the top and bottom of the apple pie.

2 cup of all purpose flour

1 tsp salt

2/3 cup plus 1 tbsp shortening

4 to 6 tbsp of cold water

In a medium bowl, mix flour and salt.  Cut in shortening, using pastry blender or a fork, until the mixtures resembles small peas. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. You can add 1 to 2 teaspoons of water if necessary.

Divide pastry dough in half and shape each piece into a round ball and flattened on lightly floured surface.
Refrigerate for 45 minutes or until dough is cold and firm, yet pliable.  This allows the shortening to become slightly firm, which helps make the baked pastry more flaky.

Now lets roll the pastry dough on lightly floured surface, using a rolling pin into a circle, enough to cover the pie baking dish. Pick up the dough over rolling pin and place over pie baking dish. Now is ready for the apple pie mixture.  Roll the second pie dough for the top of the pie and have it ready.

Now lets start the apple mixture for the pie.  I recommend using Granny Smith or Golden Delicious apples for this pie.  Let's start!

Ingredients:

1/2 cup of sugar

1/4 cup all purpose flour

3/4 tsp cinnamon

1/4 tsp ground nutmeg

dash of salt

6 cups thinly sliced peeled apples (6 medium size apples)

2 tbsp butter

2 tsp of water

1 tbsp sugar

Heat oven to 425 Degree F

Reduce after 15 minutes to 350 Degree F

In a large bowl mix together 1/2 cup sugar, the flour, cinnamon, nutmeg and salt. Stir in apples. Spoon into pastry-lined pie plate.  Cut butter into small pieces, sprinkle over apples. Cover with top pastry dough, cut slits into it. Seal the edges.

Brush top crust with 2 teaspoons of water and sprinkle with 1 tbsp off sugar.  Cover the edges of the pie with foil to prevent excessive browning.  Remove foil during last 15 minutes of baking.

Bake for 40-50 minutes or until the crust is nice and golden brown and the juices begins to bubble through the slits in crust.  Enjoy with ice cream!!

Apple Pie Braid

This recipe is one of my favorites.  I love apple pie and so this is like another way to make it. This is perfect after a nice dinner with friends because is pretty looking and easy to make. Enjoy with a scoop of ice cream. Makes 2 Braids.

UPDATE: I'm looking at this now about 4 month into my blogging and I must say, this braid came out so ugly.  As I'm writing this I'm actually cracking up.  But, I decided to leave it on my blog because it was delicious..it didn't matter how ugly it turned out, the taste was banging, and most importantly, my friend Judy love it!!

I'm evolving as a blogger, and I'm sure every blogger out there has a picture from when they first started that they are ashamed off...and that's okay.

Coconut Custard Pie

One of my favorite things to eat is coconut.  In my family we all love to eat anything that has coconut in it..from cakes to pies and even candy bars.  This recipe is one of my favorites.

  Ingredients

4 eggs
1/2 cup sugar
1/8 teaspoon salt
1 pinch ground nutmeg
1 1/2 teaspoons vanilla extract
1 cup whole milk
1 cup evaporated milk
1/2 cup heavy cream
1 cup coconut -- shredded
1 9-inch pie crust -- baked

In a large mixing bowl beat eggs slightly. Add sugar, salt, nutmeg, And vanilla. Mix well. Gently whisk in whole milk, evaporated milk, And cream. Fold in coconut. Pour mixture into baked pie shell.

Bake for 50 to 60 minutes, or until tester inserted in center comes out clean. Refrigerate until ready to serve.

Preheat oven to 350°F.