ShadyGreenThumb said:Play with this recipe! Add bacon, chicken, a different cheese. I've used Eggbeaters eggs from a carton and it raised higher and was fluffier. Highly recommend using Eggbeaters! I've added increased amounts for a deep dish pie on the right. Its a,well-loved, over-used revipe card. Let me know if you need clarification.
Weedwhacker said:I rarely use my food processor, either -- but I'm glad to have it at times! And, I've been known to use the store-bought crusts too... it's just that I find pie crust really easy to make and I always have the ingredients to make it, so one less thing I have to remember to buy or to take up room in the freezer
The onion pie and spinach quiche both sound good, thanks for sharing! (Rosie and Cheryl -- would you mind if I added them to my "Favorite Recipes" Cubit? giving credit to you, of course! or, you're always welcome to add any of your favorite recipes there - just click on the link at the bottom of my posts)
MISSINGROSIE said:
Sure..but give credit to Mary Faith my DH 90 year old aunt from Bristol TN. She fed the soldiers during the war..kept meat on their bones and reminded them of their moms...plus she was drop dead gorgeous! I modified it but it was her recipe.
That is a great story about an heirloom recipe!!
Between their family coming to our house in Central California and us going to their house, my cousins and I grew up together. Auntie was always baking and cooking yummy things for us. She was the Original Foodie! But it was my girls who came up with the name, Silly Pie that has stuck with our family.
Weedwhacker said:LOL -- I had pretty much the same experience using oil, Anna!
Here's my recipe for pie crust (this is for a double crust but can easily be halved for a single crust)
2 cups flour
1 cup shortening (I use half Crisco, half butter)
1/2 cup cold water (approximately)
1/2 teaspoon salt
(Notice how easy this is to remember -- half as much shortening as flour, and half as much water as shortening)
Mix the salt into the flour, then cut the shortening into the flour using a pastry blender, until the consistency is like coarse crumbs. Add the water, stirring with a fork until the dough comes together. Use slightly less or more to get a soft but not wet dough. Form into two disks - one slightly larger than the other - and wrap each in plastic wrap; let rest in the refrigerator for an hour or so, which gives the flour time to absorb the water (optional, but it really does seem to make the dough easier to work with). Roll out the larger disk for the bottom crust and gently fit into your pie plate without stretching it. Roll out the smaller disk for the top crust.
