A pie crust is the pastry of a pie. Pastry the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. ... A slice of strawberry-rhubarb pie à la mode A pie is a baked dish, with a baked shell usually made of pastry that covers or completely contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredient. ...
Recipe
Sift a pound and a half of flour, and take out a quarter for rolling cut in it a quarter of a pound of lard, mixed with water and roll it out; cut half a pound of butter, and put it in at two rollings with the flour that was left out. Officially the pound is the name for at least three different units of mass: The pound (avoirdupois). ... Look up flour in Wiktionary, the free dictionary. ... A slice of bread spread with lard is a typical hors dœuvre in traditional rural cuisine of many countries. ... Water (from the Old English word wæter; c. ... Butter is commonly sold in sticks (pictured) or small blocks, and often served using a butterknife. ...
For making the bottom crust of pies, put half a pound of lard into a pound of flour, with a little salt, mix it stiff, and grease the plates before you make pies; always make your paste in a cold place and bake it soon. Some persons prefer mixing crust with milk instead of water.
From the 1881Household Cyclopedia 1881 was a common year starting on Saturday (see link for calendar). ...
Poke small holes in the bottom of the piecrust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
Use the tines of a fork to crimple the edge of the piecrust.
I have always been a pie baker and maker of a pretty flaky piecrust (although not always the prettiest ones.) But with all this fresh fruit at hand, I decided the time had come to expand my crust-making expertise.
The first principle of pastry dough is that it is intended to make a flaky flour-based crust that explodes into flakes when you apply a fork to it to eat, that it should be light and tasty, and that it should accompany something else such as a stew or dessert of fruit, meat, or vegetables.
Crust alone - a piece of pastry baked with sugar and cinnamon on top, a simple and wonderful treat for kids and adults; or a pastry shell into which filling will be later added..
Piecrust floors (bottoms) are not normally layered, but a layered top crust can become beautifully puffy, crunchy, and delicious.
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