I guess I make richer pastry than you do, Celi: I use a three-to-one ratio of flour to shortening. I prefer to use a combination of leaf lard, butter and vegetable shortening, but I can leave out the lard if I have vegetarians or do it all with vegetable shortening if there is a vegan in the house. Why? Butter for flavor, lard for flakiness, vegetable shortening because it's cheap and because my mother and grandmother used it. My mother's pie crust recipe also contains an egg, salt and vinegar. It produces pastry that is both tender and flaky, rolled to 1/8 inch or less. No sugar ever -- the sugar goes in the filling for a dessert pie. Like you, I like cheese in the crust for quiches or apple pies.
I've always liked simple recipes, and it doesn't get much simpler than three ingredients. I suppose that's why it infuriates me when I read something that says "Only 5 ingredients", and when you read on, two of them are boxed cake mix and a can of pie fruit. That's NOT 5 ingredients. Nor is it a recipe I want to make. Yours, on the other hand, is crying out for the frozen cherries I have in the freezer!
I bet those cherries will make a lovely pie! Fancy someone saying a boxed cake mix is one ingredient. That would drive me mad too! I do like simple because I have a terrible memory!
Oh Celi - you are making me laugh! With all the bubs you have had . . . and knowing you a little: you probably worked on the last day ere each was born without any fuss or bother :) ! Glad baby is taking his full time in warm, safe and sound surroundings! My first decided to show her face a full week after due date! A girl! Love your practical cooking directions as usual and your gardening efforts are productive as always . . . love to your daughter and enjoy . . .
I did too! But I did not have a job like my daughters with all those maternity benefits. A week overdue must have been frustrating. I had a few overdue too and early. We ran the gamut!
I cannot wait to try this! My few attempts at pastry have been disastrous - the last piece I made (for a friend's birthday) was like concrete. So here's hoping this one works!
I heit works for you too - remember to keep everything super cold then when the pastry hits the oven the butter pops in the heat giving you the lightness. Good luck! These things take practice!
I have always remembered from my time on your farm your pastry dough recipe and the tip for using chilled butter and a food processor - makes it so simple! Gearing up for many mulberry pies! But I would love to try savory pies, too. Thanks for the inspiration!
You are so right! I stayed at a hotel on Sand Banks 15 years ago or so and they served toast with unsalted butter. When I asked for salted butter they said that they didn't have any! It completely ruined my breakfast and I resented paying for it!
That would have made me mad too! My daughter and I are always asking for extra butter when we go out for breakfast. I am grateful to be sharing with a fellow butter lover.
I know why, Mad Dog: it is because different brands of salted butter contain different amounts of salt. The only way to control the amount of salt in your baking for sure is to use unsalted butter and salt to your taste. Also, unsalted butter is generally fresher and of better quality because salt in butter masks off flavors.
If I'm eating butter on something (toast, biscuits, bread) I prefer salted butter, but I always bake with unsalted for the reasons I stated above. It doesn't cost any more and it works for me.
The image of your clothes laid out on a chair like a firefighter on pastry patrol made me smile. You’re holding steady in the most grounded way. The Cecilia way!
I’ll be thinking of you all as the baby countdown continues! Have a good week ahead, friend.
I guess I make richer pastry than you do, Celi: I use a three-to-one ratio of flour to shortening. I prefer to use a combination of leaf lard, butter and vegetable shortening, but I can leave out the lard if I have vegetarians or do it all with vegetable shortening if there is a vegan in the house. Why? Butter for flavor, lard for flakiness, vegetable shortening because it's cheap and because my mother and grandmother used it. My mother's pie crust recipe also contains an egg, salt and vinegar. It produces pastry that is both tender and flaky, rolled to 1/8 inch or less. No sugar ever -- the sugar goes in the filling for a dessert pie. Like you, I like cheese in the crust for quiches or apple pies.
Your pastry is very rich! I bet it is lovely. My mother used vegetable shortening too but I am happy with butter. Nice and simple and tasty!
I don't remember smoothies. But I think I was there during the end of mulberry season, still.
Mulberry in a smoothie is great! Lots of texture!!
I've always liked simple recipes, and it doesn't get much simpler than three ingredients. I suppose that's why it infuriates me when I read something that says "Only 5 ingredients", and when you read on, two of them are boxed cake mix and a can of pie fruit. That's NOT 5 ingredients. Nor is it a recipe I want to make. Yours, on the other hand, is crying out for the frozen cherries I have in the freezer!
I bet those cherries will make a lovely pie! Fancy someone saying a boxed cake mix is one ingredient. That would drive me mad too! I do like simple because I have a terrible memory!
ooh, any time now, and that baby boy will come when he chooses - ) the galettes sound yummy, mummy!
Yes. At this point baby is in charge!
Thanks for the recipe and tips. I am eagerly awaiting this baby with you!
Babies like to make us wait!
Oh Celi - you are making me laugh! With all the bubs you have had . . . and knowing you a little: you probably worked on the last day ere each was born without any fuss or bother :) ! Glad baby is taking his full time in warm, safe and sound surroundings! My first decided to show her face a full week after due date! A girl! Love your practical cooking directions as usual and your gardening efforts are productive as always . . . love to your daughter and enjoy . . .
I did too! But I did not have a job like my daughters with all those maternity benefits. A week overdue must have been frustrating. I had a few overdue too and early. We ran the gamut!
Cheese in the pastry sounds perfect this evening. Thanks for keeping us up-to-date, and cheers for the arrival!
A good string tasty cheese is lovely in apple pie pastry. The tart and the sweet!
I cannot wait to try this! My few attempts at pastry have been disastrous - the last piece I made (for a friend's birthday) was like concrete. So here's hoping this one works!
I heit works for you too - remember to keep everything super cold then when the pastry hits the oven the butter pops in the heat giving you the lightness. Good luck! These things take practice!
In the equine world colts are also usually late - men!
Isn't that funny! Horses too!
I have always remembered from my time on your farm your pastry dough recipe and the tip for using chilled butter and a food processor - makes it so simple! Gearing up for many mulberry pies! But I would love to try savory pies, too. Thanks for the inspiration!
Did we have mulberry smoothies that year? I can’t remember. Looking forward to pictures of your mulberry pies! Awesome.
I have never understood why most pastry recipies insist on unsalted butter with a pinch of salt.
Good luck with the baby!
Right? And how horrible is it to put unsalted butter on your toast by mistake! Awful!!
You are so right! I stayed at a hotel on Sand Banks 15 years ago or so and they served toast with unsalted butter. When I asked for salted butter they said that they didn't have any! It completely ruined my breakfast and I resented paying for it!
That would have made me mad too! My daughter and I are always asking for extra butter when we go out for breakfast. I am grateful to be sharing with a fellow butter lover.
Butter is good for you, it's natural!
I know why, Mad Dog: it is because different brands of salted butter contain different amounts of salt. The only way to control the amount of salt in your baking for sure is to use unsalted butter and salt to your taste. Also, unsalted butter is generally fresher and of better quality because salt in butter masks off flavors.
...or it's just snob value!
If I'm eating butter on something (toast, biscuits, bread) I prefer salted butter, but I always bake with unsalted for the reasons I stated above. It doesn't cost any more and it works for me.
The image of your clothes laid out on a chair like a firefighter on pastry patrol made me smile. You’re holding steady in the most grounded way. The Cecilia way!
I’ll be thinking of you all as the baby countdown continues! Have a good week ahead, friend.