Showing posts with label two crust pie. Show all posts
Showing posts with label two crust pie. Show all posts

Wednesday, November 11, 2015

Aunt Orlean’s Pie Dough #BloggerCLUE

The flakiest crust I’ve ever come across, this supple dough is made with one whole egg and a touch of vinegar. It bakes up melt-in-your-mouth tender, yet the dough is easy to handle when chilled.

This month my Blogger C.L.U.E. Society is hunting for pie recipes and other holiday deliciousness in our assigned blogs. As I mentioned in my Black Forest Fruit Pie post, I was supposed to be poking around Making Miracles, which I did with some delight. But it also occurred to me that perhaps Rebekah wasn’t going to be up to baking with the care of her son on her mind, so I decided to choose a recipe to make from A Spoonful of Thyme, the blog that she was assigned, just in case.

Since pie was our clue, I started with a search and turned up quite a few possibilities, some savory like Kathy’s Cottage Pie  and her Steak and Guinness Pie or sweet like her Spiced Apple Pie, her deconstructed Bluebarb Pie and the divine Apple Galette with Salted Caramel. How to choose just one?

The whole plan changed with that apple galette though when I followed the link to Kathy's pie dough of choice and found the recipe for Aunt Orlean’s Pie Crust. I’ve been reading about traditional southern piecrust recipes with vinegar – many bakers swear by it – but I’ve never tried one. Since the pie I was going to make for my Making Miracles post said to use the piecrust recipe of my own choosing, I could use Aunt Orlean’s recipe and kill two birds with one stone. Three birds if you count checking a vinegar crust off of my want-to-try list! Win-Win-Win!

Slightly adapted from Aunt Orlean’s Pie Dough from A Spoonful of Thyme.

3 1/2 cups or 440g flour
1 cup or 300g shortening
1 1/4 teaspoon salt
1 egg
1 teaspoon vinegar
2-3 tablespoons ice water

Measure your flour and salt into a large bowl. Add the shortening and, using a pastry cutter or two knives, work the shortening into the flour.

Beat the egg lightly and add it to the flour/shortening and mix it in with a fork.

Add cold water a tablespoon at a time and mix it in with a fork, until the dough comes together. I ended up adding only two tablespoons of water.

Quickly knead the dough just a couple of turns and then separate it into two pieces. If you are making a two-crust pie, one piece should be slightly larger than the other. If you are making two one-crust pies, divide the dough evenly into halves. Wrap the dough in cling film and refrigerate until you are ready to roll it out.

Kathy says that it also freezes well, securely stored in a Ziploc bag. When you are ready to use it, allow the dough to thaw for about 15 minutes before rolling.

When you are ready to bake, roll the dough out on a lightly floured surface or use one of these handy zippery things from the King Arthur website.

This dough can be used for any pie, sweet or savory.

So, how is the crust? If you read my Black Forest Fruit Pie post, you know that it’s the flakiest one I’ve ever made! Easy to handle when chilled, melt in your mouth tender once baked. One teaspoon of vinegar doesn’t seem like much but as the pie started baking there was the slightest aroma of vinegar when I cracked open the oven door to double check the temperature. You don’t taste it at all in the final crust though. All in all, a resounding success!

The finished pie! 

Thanks, Kathy, and my hat is off to your Aunt Orlean! I’ll be using her recipe again and again, that I can guarantee you.

Check out all the other special recipes the Blogger C.L.U.E. Society is sharing this month!

Black Forest Fruit Pie #BloggerCLUE

With a lovely mix of dark fruit and a flakey crumbly crust, this delicious pie is both tart and sweet and, as the British say, goes down a treat. My husband says to tell you to serve this with thick pouring cream. Consider yourself told.

Let me start by saying that the best piecrusts are flakey. If we can all agree on that, then I will feel better about the right mess this pie became as I tried to serve it up. I mean, really. Look at it on the pie.

Not too bad, right? Then look again at that cut piece. Deep sigh. But that just goes to show you that it’s extra flakey, which means absolutely perfect. It's a special recipe from from A Spoonful of Thyme, written by the very talented Kathy, another of member of the Blogger C.L.U.E. Society. If you'd like to try it yourself, here's the recipe link.

This month our Blogger C.L.U.E. Society is hunting through our partner blogs for pie recipes or other deliciousness appropriate for Thanksgiving ahead of the upcoming holidays. My assignment was Making Miracles, written by mother extraordinaire, Rebekah. Mere weeks ago, her 16-year-old son suffered a stroke and Rebekah has been keeping it all together in a way that inspires awe. I am delighted to report that he is recovering well and asking for his mama’s mac and cheese, so that is a very good sign!

Rebekah’s blog is full of great pie recipes, like her Hot Buttered Rum Apple Pie, which sounds perfect for fall. Given our still warm weather, I was tempted by her key lime pie and chocolate peanut butter refrigerator pie, but the decision was easy when I came to the one she calls Super Easy and Delicious Mixed Berry Pie. It starts with frozen fruit! And it is piled into the crust still frozen! Seriously, what could be easier?

Note: If you are feeding a crowd, Rebekah also has a Mixed Berry Slab Pie that you should check out. The same great pie in a size to feed the multitudes!


1 double piecrust dough (recipe of your choice - I used this one.)
1 1/2 lbs or 680g frozen mixed berries (about 5+ cups) (I used Black Forest Fruits which are a mix of blackberries, dark cherries, currants and grapes.)
1/2 cup or 100g sugar + 1 teaspoon (separated)
1/4 cup or 35g cornstarch
Large pinch salt

Preheat your oven to 375°F or 190°C.

Put your frozen fruit in a large mixing bowl and pour on the 1/2 cup or 100g sugar, cornstarch and pinch of salt. Stir well and leave to sit for at least 15 minutes while you roll out your piecrust.

I use one of these handy zippery thing to roll out my pie crust. I bought it one thousand years ago from the King Arthur website but, lucky for you, they still have them.

Fit the bottom crust into the pie plate and sprinkle it with 1/2 teaspoon of sugar. Trim the edges so they are even. Scissors work great for this.

Give the fruit another good stir to loosen the pieces up. Mine became frozen together despite being separate when they went into the bowl. Tip the fruit into the bottom crust and spread it around evenly.

Cover with the top crust dough and crimp the edges to seal. I also cut out little hearts with a cookie cutter and then used little cut out dough hearts from the dough scraps to decorate the top. But you do you.

Sprinkle the remaining 1/2 teaspoon of sugar on top.

Cover the edges with foil to keep them from burning and bake in your preheated oven for 50 minutes.

Tip: A pan or piece of foil under the pie plate will also save on oven clean up in case some sticky juice boils over. Didn’t happen to me this time but it’s a worthwhile precaution whenever you are baking something juicy.

Remove the foil from the crust and bake for another 50 minutes. Remove the pie from the oven and allow to cool completely on a wire rack before attempting to cut it.


Check out all the pies and other wonderfulness from my Blogger C.L.U.E. Society members: