Saturday, July 6, 2013

RECIPE: Pie Crust - Advanced Dutch Oven cooks DO Pies!

Whether you are a seasoned Dutch Oven cook, or more of a beginner that is ready to move into more advance DO baking?  Try out pie baking.

Many outdoor chef's bake pies direct in the DO.  Forming the crust directly in the bottom of a well seasoned, lightly greased, Cast Iron Dutch Oven.  Others use trivets or wire racks placed in the bottom of the DO to elevate a traditional pie tin to bake the pie and avoid burning the crust.  Don't have a trivet or wire rack that fits your DO?  Another technique is to invert a pie tin on the bottom of the DO, then place your crust filled tin on top of that. Many like the various processes that are not the direct method, so the pie can be presented in the traditional manner, cutting and serving from the pie tin.

Don't stop with desert pies.  You can also make a variety of chicken pot pies, beef, etc.  It's a great way to use up leftovers when you are on an outing and ice chest space might be at a premium.

Here is a simple pie crust recipe.  When this pastry is baked it has "blooms" or soft luster.  It does not produce a dull crust surface.  This recipe works just as great in your home kitchen oven, as it does in a Dutch Oven with hot coals.

Old Fashion Flaky Pie Crust


2 Cups          Sifted Flour  (Be sure it is sifted or sifted at time of prep)
1 tsp             Salt
3/4 Cup        Shortening, or 2/3 Cup Lard
4 to 5 Tbsp  Cold Water

Combine Flour and salt in mixing bowl.

Cut in Shortening until consistency of course cornmeal or small peas

Sprinkle on Cold Water 1 Tbsp at a time tossing lightly and stirring with a fork

Dough should be just moist enough to hold together when pressed gently with fork (Not Sticky)

Shape dough in smooth ball with hands, and roll.

If you are not ready to use, wrap in waxed paper and refrigerate until use (Do not store long term)

Makes enough for a 9 inch 2 crust pie.

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