- 2 & 1/2 cups of flour
- 1 cup unsalted butter, very cold, cut into 1/2 in. cubes
- 1 tsp. salt
- 1 tsp. sugar
- 4-8 Tbsp. ice water
- Cut the sticks of butter into 1/2 inch cubes and place In freezer for 15 minutes to an hour, so that they become thoroughly chilled.
- Combine flour, salt, and sugar in a food processor: pulse to mix. Add butter and pulse 6-8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
- Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in a plastic wrap and refrigerate at least 1 hour and up to 2 days.
4. Remove 1 crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make tolling out a bit easier roll out with a rolling pin on a lightly floured surface to a 12 in. circle: about 1/8 in. thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9 inch plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
Okay, now that is what the recipe said. I do it a little differently. For on thing, I used Crisco instead of butter. And I don't get the butter as cold as they say. Also, I tend to mix the dough longer and I use more water. The pastry does come out a bit tougher, but it is a lot easier to handle.
Shoo Fly Pie:
- 1 (9 inch) unbaked pastry shell
- 1 egg yolk slightly beaten
- 1/2 c. packed brown sugar
- 1/2 c. molasses
- 1 egg
- 1 & 1/2 tsp. all-purpose flour
- 1/2 tsp. baking soda
- 1 c. boiling water
- 1 & 1/2 c. all-purpose flour
- 3/4 c. packed brown sugar
- 3/4 tsp. baking soda
- Dash of salt
- 6 Tbsp. cold butter
- Line pastry with double thickness of heavy-duty foil. Bake at 350 degrees for 10 minutes. Remove foil. Brush crust with egg yolk. Bake 5 more minutes: cool on a wire rack.
I really didn't like this pie. Maybe it was because I baked it too long (which made it sort of dry).
3. For topping, in a large bowl, combine the flour, brown sugar, baking soda, and salt. Cut in butter until crumbly. Sprinkle over filling.4. Bake at 350 degrees for 45-50 minutes or until golden brown and filling is set
Not very pretty :P.
- 1/3 c. of butter
- 1 c. sugar
- 2 eggs separated
- 1/4 c. of milk
- 1/2 c. chopped walnuts
- 1 c. raisins
- 1 (9 in.) baking shell
- Whipped Cream
- In a mixing bowl, cream butter and sugar. Add egg yolks; beat well. Blend in milk. Stir in nuts and raisins; set aside.
fold into the raisin mixture. Pour into pie shell.
Don't worry if the filling doesn't fill up the pie shell all the way. The filling rises as it bakes.
2. Bake at 350 degrees F for 15 minutes. Reduce the temperature to 300 degrees F; bake 40 minutes longer or until lightly browned.
Cool. Refrigerate. Serve pie chilled with whipped cream if desired.
All of us really liked this pie. Much better than the Shoo fly pie!
After I baked, I got some much appreciated help:
Grace and Joy helped 'rinse' the dishes...
...and Pepper acted as vacuum.