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Peach season is eeting, but this seasonal pie is so delicious that you should slip it into your
summer any way you can. If the edges of the crust begin to brown before the rest of the pie,
cover them with foil. Enjoy plain or add a scoop of vanilla ice cream.
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M R S . R O W E S little book of S O U T H E R N P I E S
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CRUSTS
Mildreds light touch took years to master. Too much our will make the dough tough.
Use just enough to keep it from sticking to the rolling pin. Make the dough ahead of time
and place it in the refrigerator wrapped tightly in plastic wrap. If you dont have a pastry
blender, you can use a fork here, as well as your ngersif you start with cold hands and
work fast. The more the shortening melts, the less aky the crust will be.
Sift the our and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of
small peas. Sprinkle 1 tablespoon of the milk over
part of the our mixture. Gently toss with a fork
and push to the side of the bowl. Sprinkle another
tablespoon over another dry part, toss with a fork
and push to the side of the bowl. Repeat with the
remaining milk until all of the our mixture is
moistened.
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M R S . R O W E S little book of S O U T H E R N P I E S
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The vinegar in this crust is a avorless stabilizer, making the dough more forgiving and
patchable. In addition to being easy to work with, it also tastes greateven butter-loving
pastry fans enjoy the avor.
Sift the our and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of
small peas. Add the vinegar, egg, and just enough
ice water to moisten the dry ingredients.
Form the dough into 2 equal balls, then atten
into disks. Roll out the crusts right away, or wrap
the dough tightly and refrigerate for up to 2 weeks.
On a lightly oured surface, roll out each ball to a
thickness of inch.
C RUS TS A ND TOPPI N G S
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