The Coffee House

[terri33 4]

The problem is, I prefer the taste and flakiness of an all-shortening crust, but it seems it's just harder to get those right.

Hmm. Maybe try this one (world's best pie crust, IMO):
2 cups all-purpose flour
1/2 TBS sugar
1 tsp salt
Combine the above, then cut in just under 1 cup of shortening.
Now add:
1/2 TBS white vinegar
1 egg
1/4 cup COLD water

Mix well. Chill at least 20 minutes before rolling. Makes enough for 1 pie, top and bottom.

I swear by this crust! Bakes up beautifully.

 

[limr30 3]

I can make pie, too, JC...and beer...and I shake a damn fine cocktail too.

Wait...I can also make you the best ribeye you've ever had.

Elbowing in on my action, are ya?

Watch out, I was a bartender, too!

 

[JonA_CT]

The problem is, I prefer the taste and flakiness of an all-shortening crust, but it seems it's just harder to get those right.

Hmm. Maybe try this one (world's best pie crust, IMO):
2 cups all-purpose flour
1/2 TBS sugar
1 tsp salt
Combine the above, then cut in just under 1 cup of shortening.
Now add:
1/2 TBS white vinegar
1 egg
1/4 cup COLD water

Mix well. Chill at least 20 minutes before rolling. Makes enough for 1 pie, top and bottom.

I swear by this crust! Bakes up beautifully.

Vinegar?

 

[terri33 4]

It's essential. A bit of acid to cut the fat. Don't skip it!

It's wicked-good crust. Not for dieters.

 

[limr30 3]

The problem is, I prefer the taste and flakiness of an all-shortening crust, but it seems it's just harder to get those right.

Hmm. Maybe try this one (world's best pie crust, IMO):
2 cups all-purpose flour
1/2 TBS sugar
1 tsp salt
Combine the above, then cut in just under 1 cup of shortening.
Now add:
1/2 TBS white vinegar
1 egg
1/4 cup COLD water

Mix well. Chill at least 20 minutes before rolling. Makes enough for 1 pie, top and bottom.

I swear by this crust! Bakes up beautifully.

Vinegar?

I've actually heard the vinegar trick before and forgot about it. I'm actually more on the fence about the egg than anything else. I've never put an egg into crust. Hmmm....

 

[JonA_CT]

The problem is, I prefer the taste and flakiness of an all-shortening crust, but it seems it's just harder to get those right.

Hmm. Maybe try this one (world's best pie crust, IMO):
2 cups all-purpose flour
1/2 TBS sugar
1 tsp salt
Combine the above, then cut in just under 1 cup of shortening.
Now add:
1/2 TBS white vinegar
1 egg
1/4 cup COLD water

Mix well. Chill at least 20 minutes before rolling. Makes enough for 1 pie, top and bottom.

I swear by this crust! Bakes up beautifully.

Vinegar?

I've actually heard the vinegar trick before and forgot about it. I'm actually more on the fence about the egg than anything else. I've never put an egg into crust. Hmmm....

That's true, too. The crust recipe I used this year was all butter. It kind of cheats...rather than resting in the fridge before rolling out, you roll it out and shape it, then rest it in the fridge. It gives it a chance for all of the gluten to relax before baking. It was my best crust effort to date.

I also made pumpkin pie sans pumpkin, but I used a butternut squash because that's what I had handy. We've had the best luck using butternut for "pumpkin" beers, too.

 

[benhasajeep46 44]

Oh boy, an additional fig or sweet potato pie might get you a lens too

Funnily enough, I just made a sweet potato pie today!

Your just teasing us!!!!!!

 

[davidharmier60]

Sorcery, witchcraft etc.
Leave you people alone. Sheesh!
I got to go to work once more.

Sent from my SAMSUNG-SM-G890A using Tapatalk

 

[terri33 4]

The problem is, I prefer the taste and flakiness of an all-shortening crust, but it seems it's just harder to get those right.

Hmm. Maybe try this one (world's best pie crust, IMO):
2 cups all-purpose flour
1/2 TBS sugar
1 tsp salt
Combine the above, then cut in just under 1 cup of shortening.
Now add:
1/2 TBS white vinegar
1 egg
1/4 cup COLD water

Mix well. Chill at least 20 minutes before rolling. Makes enough for 1 pie, top and bottom.

I swear by this crust! Bakes up beautifully.

Vinegar?

I've actually heard the vinegar trick before and forgot about it. I'm actually more on the fence about the egg than anything else. I've never put an egg into crust. Hmmm....

That's true, too. The crust recipe I used this year was all butter. It kind of cheats...rather than resting in the fridge before rolling out, you roll it out and shape it, then rest it in the fridge. It gives it a chance for all of the gluten to relax before baking. It was my best crust effort to date.

I also made pumpkin pie sans pumpkin, but I used a butternut squash because that's what I had handy. We've had the best luck using butternut for "pumpkin" beers, too.

I've learned to let the dough rest in the fridge even beyond 20 minutes before handling it. It rolls out, and generally handles, much easier with a distinct chill on it.

The single egg and the vinegar are the items that set this crust apart. It bakes to a golden brown and is flaky and delectable. If you tried it just once, you'd likely be a fan for life.

 

[Frank F.]

Buenas Dias Coffee Hosers. Gary survived yesterday by getting the BBQ fired up ... then bank to bed. Getting the turkey prepped and tossed into the BBQ ... then back to bed. Getting the potatoes mashed, then back to bed. Et cetera. Guests knew I was sick, but came over anyway. Maggie was a big hit entertaining all. Gary made it about 3/4 of the way through dinner, then back to bed. Cooking the turkey in the Kamado freed the oven for the ham and stuff. Worked out well. BTW- Those square plates hold a lot more than a comparatively sized round plate.

get well soon, dear friend!!!

Happy to have made it home safe and that I had precooked for dinner I hit bed at 19 hours yesterday and got up half past 8 this morning.

 

[Frank F.]

they build a new Primark in front of the historic train station in our city center:

 

[Frank F.]

@limr: Your pies look great!

I did cook vegan yesterday, made curried caulifower .... two huge heads, but wife & son were all over them and they were gone fast. Happy if family likes my food.

 

[davidharmier60]

Dave had between 4.25 and 4.5 hours at work. Ran the buffer and it makes quite a difference. Now off until Monday morning.

Sent from my SAMSUNG-SM-G890A using Tapatalk

 

[jcdeboever]

Going to funeral today. The lady of the family we made that dinner for earlier this week, passed away on Tuesday. They caught her cancer in her brain way to late, did some treatments and a month or so later passed on. I am ushering the service with a few other men. This is gonna be tough, her husband has dimentia and I just hope he handles this ok. He remembers my name occasionally but almost always recognizes me. I wonder if one of his kids are going to take care of him? He is physically in very good condition, other than his mind. He was so confused and distraught the night we brought him dinner over to his house. Just that week of his wife being away, totally messed him up. He was so reliant on her thinking for him. I suppose all we can do is pray for him and the family.

 

[limr30 3]

Going to funeral today. The lady of the family we made that dinner for earlier this week, passed away on Tuesday. They caught her cancer in her brain way to late, did some treatments and a month or so later passed on. I am ushering the service with a few other men. This is gonna be tough, her husband has dimentia and I just hope he handles this ok. He remembers my name occasionally but almost always recognizes me. I wonder if one of his kids are going to take care of him? He is physically in very good condition, other than his mind. He was so confused and distraught the night we brought him dinner over to his house. Just that week of his wife being away, totally messed him up. He was so reliant on her thinking for him. I suppose all we can do is pray for him and the family.

I'm sorry