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   Volume 8, Issue 039, March 21, 2006        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Hi everyone.

I've been buying pizza dough at Trader Joes for only $ .99 ! My problem is that after I dab
a little flour and stretch it out to fit on my pizza pan, it starts to shrink back. By the time
I get the toppings on the pizza it has taken on a weird shape and it's not really a "large
pizza" any more. Does anyone know how to prevent this from happening? What am I
doing wrong? Thanks for your help.

Lena

I acquired several miniature muffin tins. Most muffin recipes are for the regular size. How
should I adjust the baking times? Is there a rule of thumb? I would love to have recipes for
the miniatures and not have to worry about the difference in baking times! Can anyone
out there help?

Tranquility

Sandi,

This recipe makes wonderfully Flaky piecrust, but you must use Lard.

Jane              jrstrmac@msn.com

LARD PIECRUST

1 cup flour -- all purpose
1/2 teaspoon salt
1/3 cup lard cold
3 tablespoon water cold, (3-4)

In a small bowl, mix flour and salt. With a pastry blender or two knives, cut in lard until
mixture resembles coarse crumbs. Sprinkle water over the top and toss with a fork until
uniformly moistened, if dough appears dry sprinkle up to 1 additional tablespoon cold
water. Press dough firmly into a ball, wrap in plastic wrap and refrigerate 30 minutes.
Roll out to make a pie shell. Makes one 9 inch pie crust.

Sandi asked for Pie Crust help.

For Perfect pie crust, DON'T HANDLE it more than Absolutely necessary. Keep it cold.

This was my husband's grandmother's recipe and she never measured anything so, it's
subject to individual tastes.

2 Cups Gold Medal Flour
1 Cup Crisco (Butter flavor)
Dash (1/4 tsp?) of salt
About 3-4 tablespoons cold water.

Generously flour a pastry cloth, or use two pieces of wax paper taped together to form a
large square. I like to tape my wax paper to the counter to keep it from walking away
while I'm rolling. Using a pastry cutter, cut the Crisco into the flour, just till it forms little
clumps, about the size of peas. DON'T over mix. Using a very large fork (I use a Meat
Serving fork) mix in the cold water. It will form a moist ball. As soon as it holds together,
stop mixing. Divide the dough in half. Place half the dough on the floured cloth, dust the
top surface of the dough. Dust the rolling pin with flour. Roll out the dough, rolling in
different directions, as needed. If the dough starts to stick to the pin, dust the top of the
dough with flour again, just till it loses its tackiness. When it's at least an inch larger than
the pie plate, lift and fold the waxed paper, along with the dough, half way back on itself.
Leaving the dough folded, lay the wax paper back on the counter. Dust the exposed
paper with flour, where the pie crust just was. Now, using the same motion in reverse,
lay the pie crust back over on the dusted wax paper. This will allow you to pick up the
dough, without it tearing away from the paper. Lifting from the fold, lay the pie crust fold
on the center of the pie plate. Gently unfold and finish lining the pie plate. If it breaks,
just take some of the extra dough from the sides and patch it. When cooked, you won't
be able to tell. At this point, for a cream pie, you can bake it at about 425 for
approximately 15 minutes, or till brown, then add the filling. For regular pie, (apple, etc.)
add your filling then, repeat the rolling out process for the top crust. I bake my pies in a
slow oven. Generally, for an apple pie, it will take an hour and a half or so. Good luck!

Jan              janmuzzy@inreach.com

Dear Kaylin-

This is for Sandi, who was looking for a no fail pie crust. I love this one because there is
no water addition to mess up! It is from the Washington Post Food Section; Sweet Ways
to End the Feast [FINAL Edition] The Washington Post - Washington, D.C. Author: Elinor
Klivans Date: Nov 20, 2005 (Copyright The Washington Post Company Nov 20, 2005)

Cream Cheese Pie Crust

Makes enough crust for one 9-inch pie pan or a 91/2-inch tart pan. An electric stand
mixer makes quick work of this crust, and a hand-held electric mixer will do a fine job.
The dough can be refrigerated overnight, but it will have to sit at room temperature until it
is soft enough to roll.

1 cup flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3 ounces cold cream cheese, cut into 3 pieces

In a small bowl, sift the flour and salt and set aside. In a large bowl, using an electric
mixer on low speed, combine the butter and cream cheese until smooth, about 45
seconds. Mix in the flour mixture until the dough holds together and forms large clumps
that come away from the sides of the bowl, about 30 seconds. Form the dough into a
smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes,
or overnight. The dough is now ready to roll.

Mindy          CAWS@verizon.net

FOOLPROOF VINEGAR PIE CRUST

1-3/4 cup shortening (3/4 cup plus 1/8 cup)
1 Tbsp. white vinegar (1-1/2 tsp.)
4 cups flour (2 cups)
1 large egg (1 egg yolk – save egg white for top crust)
1 Tbsp. sugar (2 tsp.)
1/2 cup cold water (1/4 cup)

Cut shortening into flour and sugar until mixture is crumbly using pastry blender.
Combine water, vinegar, and egg and beat. Stir into the dry mix until combined
thoroughly. Wrap in plastic wrap or cover the dish and refrigerate at least 1/2 hour. Press
or roll out into pie plate. If you chose to roll out, use floured surface or put between waxed
paper or plastic wrap. Dough can be pieced together if it breaks apart. When pieced, the
crust bakes together and it will not look as though it was "patched". Optional, brush top
crust with egg white and sprinkle with sugar before baking. This quantity is for two
double-crust pies. If making only one pie or single crust pies, leftover pie dough can be
frozen or use the amounts in parenthesis ( ) for one double crust.

LARD PIE CRUST

¼ cup boiling water
½ cup lard
1¾ cup flour

Mix in pot and mix. Press or roll out into pie plate. If rolled out, use floured surface or put
between waxed paper or plastic wrap. It can be pieced together if it breaks apart.

raep@ptd.net

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