Sourdough Pie Crust Food
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
SOURDOUGH PIE CRUST
This recipe for easy pie crust uses sourdough starter and gives you a recipe for a starter if you can't find one. The starter recipe is one I modified from an existing recipe I found. The pie crust recipe is based on a recipe for sticky buns my mom had from years ago. I modified it to make pie crust. It is so much easier (in my opinion) than starting with flour and shortening.
Provided by hdibert25
Categories Dessert
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- For starter:.
- Do not use metal bowls or spoons!
- Combine cup water and yeast in a glass, ceramic, or plastic 5-cup or larger bowl and let stand for 15 minutes. Reusable/disposable food storage boxes work well.
- Stir in flour and cup sugar. Loosely cover with lid (or plastic wrap if your bowl does not have a lid).
- Stir daily the next 3 days. On the 4th day, you can either use the starter or "feed" it. To feed it, add 1 cup flour (white or wheat), 1 cup room temperature water, and 1/4 cup sugar (optional).
- Follow directions above, stirring the next 3 days (Days 5-7).
- On day 8, use one cup of the starter for your favorite recipe and reserve one cup for yourself to start over on day 4 of the cycle (feeding day).
- Pie Crust:.
- Combine sourdough starter, oil, baking powder, baking soda, and salt. Add flour, one cup at a time. Knead dough slightly, until it forms a soft dough that can be easily rolled out.
- Divide the dough in half. Place one half on a clean floured surface. Flour the dough lightly and roll fairly thin so it is big enough to fit in either a round pie plate or an 8 inch square pan.
- Place first piece of dough in greased pan and fill with your favorite pie filling. Roll second piece of dough and place on top of the filling. The edges should hang slightly over the edge of the pan. Cut off any edges and finish or pinch the edges shut so your filling will not leak out. You can also just fold it over if you wish (won't be as pretty, but it works).
- Bake for 20-25 minutes in a 350 degree oven or until crust is golden brown.
- Works well with plums and apples.
Nutrition Facts : Calories 188, Fat 5.5, SaturatedFat 0.8, Sodium 297.1, Carbohydrate 30.9, Fiber 1.2, Sugar 6.3, Protein 3.8
SOURDOUGH PIE CRUST
This makes 2-9" pie crusts. Just another way to use your sourdough starter! Try it with any pie filling. If you like it a bit sweet add some sugar. Time doesn't include time to proof sourdough starter.
Provided by QueenBof6
Categories Dessert
Time 5m
Yield 2 9
Number Of Ingredients 6
Steps:
- Sift together flour, salt, baking soda and sugar(optional).
- Cut in shortening until it resembles course crumbs.
- Stir in starter, just until all ingredients are moistened.
- Add a few drops of water if too dry, a spoonful more of flour if too moist.
- Cover or wrap in plastic wrap and let stand 30 minutes.
- Roll out, use and bake as for any pie crust.
- To PROOF Sourdough starter:.
- Remove 1 Cup of starter into a large glass or ceramic bowl.
- Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
- Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
- Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.
Nutrition Facts : Calories 982.9, Fat 69.3, SaturatedFat 17.2, Sodium 740.8, Carbohydrate 79.5, Fiber 2.8, Sugar 0.3, Protein 10.8
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