Thursday, November 29, 2012


       I have had several request wanting to know how I make my pastry for pie crust.
Very simple. The trick is not to over mix the pie dough, and to let it set at least 30
 minutes in the refrigerator, even overnight, but not longer.
                                          PASTRY FOR PIE CRUST
       2 cups sifted flour...use a good brand, the results are much better
       3/4 cup of shortening...I have tried less shortening, even half butter
  but was not satisfied. with the texture of either.
        2 pinches of salt
        Ice cold water.....about 1/4 cup
 Scoop flour into measuring cup. Add salt. Using a medium sized bowl, cut shortening
 into measured flour until it resembles small peas.
 Slowly, adding a small amount of cold water at a time, mix to form a soft dough
 Turn dough onto floured board. Pat with hands to form a ball, then flatten into a circle
 and wrap in plastic wrap
 Refrigerate. When ready to make pie crust, cut dough in half, roll with floured rolling pin
 from the center outward. Rotate dough to roll out evenly.This makes a 2 crust 8" pie shell.

       If you never had, let alone made POPOVERS, you are in for are a treat!!
 POPOVERS are the American version of Yorkshire Pudding.
 The name POPOVER comes from the fact that the batter "pops" over the muffin
 tins when baking.
 These POPOVERS are an especially perfect accompaniment to serve with
  seafood chowder, some soups and stews,  pot roast and steaks!
       I have made these, using this recipe and was successful.

 Preheat oven to 425*       Grease muffin tins [or spray ]
  Mix together   .....all at one time, so as not to over beat
      1 cup flour
      1/2 teaspoon salt
      1 Tablespoon vegetable oil
      2 temperature
      1 cup of milk
  This should be beaten together quickly. If you have a blender, excellent!
  Pour batter into every other muffin tin,[ unless you have a popover pan]
  because these swell and do pop over  .Makes 6, can be doubled.
   Bake 30 minutes [without opening the oven door]. Serve while hot. Yum!

           That is all for today friend, this is Jenny


  1. hey good to see you....making good pie crust is def an art...and not all can pull it off well

  2. Pastry crust is always a hit or miss proposition with my wife. She really struggles with it. Maybe I'll try to get her to read your post. If she suspects my purpose she won't make me any pies at all. Take care.

  3. I didn't know popovers were so easy! I may give the a try!