Crisco Pie Pastry

Christine Dabney wrote on 30 Oct 2005 in rec.food.cooking

Quoted message said:

Okay folks,

I grew up making the old Crisco pie pastry recipe. My mother taught
me. It used to be on the cans of Crisco.... It was the most
wonderful flaky pie crust.

I had this recipe in my files on my computer, and I lost it earlier
this year when things crashed.

It isn't the current recipe that Crisco publishes. It might be
similar, but the old recipe had one mix water with part of the flour
mixture to form a slurry and add it to the flour/Crisco mixture.

I want that recipe, with the slurry method. Now I use half and half
Crisco and butter, but I really like the slurry method that was used.
I know the basic method, I just need the amounts of the ingredients
and the basic proportions.

Anyone got it this in their files?

Christine

You posted a egullet link earlier this month, that looked like it made good
pie crust from a Modified 1963 Good Housekeeping Recipe...Won't that do?

Myself, I eat Pie so rarely that I use a recipe using lard...right off of
the box the lard comes in...uses vinegar.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito said:

RECIPES:

CLASSIC CRISCO CRUST

This is NOT it

I googled for it..and found all these.

The recipe I want predates these versions.

Christine

On Sun, 30 Oct 2005 17:26:44 -0000, Mr Libido Incognito

Quoted message said:

You posted a egullet link earlier this month, that looked like it made good
pie crust from a Modified 1963 Good Housekeeping Recipe...Won't that do?

It might..but I want my old recipe.. 😉

Christine

Mr Libido Incognito said:

Quoted message said:

It isn't the current recipe that Crisco publishes. It might be
similar, but the old recipe had one mix water with part of the flour
mixture to form a slurry and add it to the flour/Crisco mixture.

I want that recipe, with the slurry method. Now I use half and half
Crisco and butter, but I really like the slurry method that was used.
I know the basic method, I just need the amounts of the ingredients
and the basic proportions.

Christine: Does this look familiar?
http://www.recipelink.com/mf/2/9641

On Sun 30 Oct 2005 09:06:58a, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Okay folks,

I grew up making the old Crisco pie pastry recipe. My mother taught
me. It used to be on the cans of Crisco.... It was the most
wonderful flaky pie crust.

I had this recipe in my files on my computer, and I lost it earlier
this year when things crashed.

It isn't the current recipe that Crisco publishes. It might be
similar, but the old recipe had one mix water with part of the flour
mixture to form a slurry and add it to the flour/Crisco mixture.

I want that recipe, with the slurry method. Now I use half and half
Crisco and butter, but I really like the slurry method that was used.
I know the basic method, I just need the amounts of the ingredients
and the basic proportions.

Anyone got it this in their files?

Christine

Christine, I don't know anything about the slurry method, but if the
proportion of ingredients are the same as the traditioinal method, then
here they are. Like you, I've been making it for years, as did my mom.

1-1/3 cups all-purpose flour
1/2 cup Crisco
1/2 teaspoon salt
3-4 tablespoons ice water

HTH

--

Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In my files, no, but I believe that recipe is still the only one my best
friend from high school uses. I'll contact her and report back.

Spitz
--
"Home, James, and don't spare the horses!"
"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay folks,

I grew up making the old Crisco pie pastry recipe. My mother taught
me. It used to be on the cans of Crisco.... It was the most
wonderful flaky pie crust.

I had this recipe in my files on my computer, and I lost it earlier
this year when things crashed.

It isn't the current recipe that Crisco publishes. It might be
similar, but the old recipe had one mix water with part of the flour
mixture to form a slurry and add it to the flour/Crisco mixture.

I want that recipe, with the slurry method. Now I use half and half
Crisco and butter, but I really like the slurry method that was used.
I know the basic method, I just need the amounts of the ingredients
and the basic proportions.

Anyone got it this in their files?

Christine

On Sun 30 Oct 2005 10:52:11a, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Mr Libido Incognito said:

RECIPES:

CLASSIC CRISCO CRUST

This is NOT it

I googled for it..and found all these.

The recipe I want predates these versions.

Christine

Must be a really old recipe, then. The recipe that both Alan and I posted
was originally published on the Crisco can in the early 1950s if not
earlier.

Sorry.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright said:

On Sun 30 Oct 2005 10:52:11a, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Mr Libido Incognito said:

RECIPES:
CLASSIC CRISCO CRUST

Quoted message said:

Quoted message said:

This is NOT it
I googled for it..and found all these.
The recipe I want predates these versions.

Christine

Must be a really old recipe, then. The recipe that both Alan and I posted
was originally published on the Crisco can in the early 1950s if not
earlier.

This one doesn't specifically identify Crisco, but it sounds like the
same sort of procedure.
<http://www.cooking.com/recipes/static/recipe7739.htm>
It posits 3 1/2 fluid ounces (7 tablespoons) shortening to 2 cups flour.
They characterize it as low-fat, and compared to my butter crust, it is.

Butter Pie Crust - two 12-inch rounds
2 sticks cold butter
2 cups ap flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup cold water

But so what, if it works, it works. I don't see why more shortening (or
butter) couldn't be added to good effect.

A general rule of thumb for "traditional" crusts is approximately 1/3
cup shortening to 1 cup flour, but you'll find lots of violations of
that formula.

I've never seen pie dough made this way and I think I'll try it. Bunch
of Ginger Gold apples in the crisper just calling out to me...

Pastorio

Spitzmaus said:

In my files, no, but I believe that recipe is still the only one my best
friend from high school uses. I'll contact her and report back.

Spitz

Thanks!!!!

Christine

On 30 Oct 2005 20:49:26 +0100, Wayne Boatwright

Quoted message said:

Must be a really old recipe, then. The recipe that both Alan and I posted
was originally published on the Crisco can in the early 1950s if not
earlier.

Sorry.

I think my mother was using it before then....😉

Christine

On Sun, 30 Oct 2005 10:07:03 -0800, sf <[email hidden]>

Quoted message said:

Christine: Does this look familiar?
http://www.recipelink.com/mf/2/9641

No, sorry.

The recipe I have used uses water for the liquid... But instead of
using all Crisco for the fat, I use half butter, as I like the flavor
better.

Christine

Christine Dabney said:

On Sun, 30 Oct 2005 10:07:03 -0800, sf <[email hidden]>

Quoted message said:

Christine: Does this look familiar?
http://www.recipelink.com/mf/2/9641

No, sorry.

The recipe I have used uses water for the liquid... But instead of
using all Crisco for the fat, I use half butter, as I like the flavor
better.

it uses boiling water...

On Sun, 30 Oct 2005 21:58:02 -0800, sf <[email hidden]>

Quoted message said:

On Sun, 30 Oct 2005 17:19:41 -0800, Christine Dabney wrote:

Quoted message said:

Quoted message said:

The recipe I have used uses water for the liquid... But instead of
using all Crisco for the fat, I use half butter, as I like the flavor
better.

it uses boiling water...

No, this one uses cold water. 😉

Missed you in chat tonight...

Christine

Christine Dabney said:

On Sun, 30 Oct 2005 21:58:02 -0800, sf <[email hidden]>

Quoted message said:

On Sun, 30 Oct 2005 17:19:41 -0800, Christine Dabney wrote:

Quoted message said:

Quoted message said:

The recipe I have used uses water for the liquid... But instead of
using all Crisco for the fat, I use half butter, as I like the flavor
better.

it uses boiling water...

No, this one uses cold water. 😉

Missed you in chat tonight...

🙁 Who did I miss?

Re: the 13 hours you put in the other day... would you believe I spent
10 hours at work yesterday and it wasn't even part of my work week?
For anyone reading this who is saying, "Cry me a river".... overtime
pay is not part of the equasion. Call me an idiot... no problem, I
agree.

🙂

Christine Dabney said:

On Sun, 30 Oct 2005 21:58:02 -0800, sf <[email hidden]>

Quoted message said:

On Sun, 30 Oct 2005 17:19:41 -0800, Christine Dabney wrote:

Quoted message said:

Quoted message said:

The recipe I have used uses water for the liquid... But instead of
using all Crisco for the fat, I use half butter, as I like the flavor
better.

it uses boiling water...

No, this one uses cold water. 😉

Missed you in chat tonight...

🙁 Who did I miss?

Re: the 13 hours you put in the other day... would you believe I spent
10 hours at work yesterday and it wasn't even part of my work week?
For anyone reading this who is saying, "Cry me a river".... overtime
pay is not part of the equasion. Call me an idiot... no problem, I
agree.

🙂

Christine Dabney said:

On Sun, 30 Oct 2005 21:58:02 -0800, sf <[email hidden]>

Quoted message said:

On Sun, 30 Oct 2005 17:19:41 -0800, Christine Dabney wrote:

Quoted message said:

Quoted message said:

The recipe I have used uses water for the liquid... But instead of
using all Crisco for the fat, I use half butter, as I like the flavor
better.

it uses boiling water...

No, this one uses cold water. 😉

Missed you in chat tonight...

🙁 Who did I miss?

Re: the 13 hours you put in the other day... would you believe I spent
10 hours at work yesterday and it wasn't even part of my work week?
For anyone reading this who is saying, "Cry me a river".... overtime
pay is not part of the equasion. Call me an idiot... no problem, I
agree.

🙂

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay folks,

I grew up making the old Crisco pie pastry recipe. My mother taught
me. It used to be on the cans of Crisco.... It was the most
wonderful flaky pie crust.

I had this recipe in my files on my computer, and I lost it earlier
this year when things crashed.

It isn't the current recipe that Crisco publishes. It might be
similar, but the old recipe had one mix water with part of the flour
mixture to form a slurry and add it to the flour/Crisco mixture.

I want that recipe, with the slurry method. Now I use half and half
Crisco and butter, but I really like the slurry method that was used.
I know the basic method, I just need the amounts of the ingredients
and the basic proportions.

Anyone got it this in their files?

Christine

I emailed this recipe to Christine, and it's the one she's looking for. I'm
so glad I was able to help you out, Christine! She asked me to post it on
rfc so that everyone could see what she was talking about, so here it is:

Pastry Made with Hydrogenated Shortening - Two-Crust Pie

Pastry made be made with shortening of this kind in exactly the same way as
when using lard. However, the following recipe is almost foolproof, and the
pastry is flaky and tender:

2 cups all-purpose flour, sifted before measuring
1 teaspoon salt
1/4 cup water
3/4 cup shortening

Sift flour and salt into a bowl. Take out 1/3 cup of this flour and mix
with the 1/4 cup water to form a paste. Cut shortening into remaining flour
until the pieces are the size of small peas. Add flour paste to blended
shortening and flour mixture. Mix with a fork until the dough comes
together and can be shaped into a ball. Divide in half, roll out both
crusts about 1/8 inch thick.

If you are making a one crust pie by this method, use 1 1/2 cups all-purpose
flour, sifted before measuring, 1/2 teaspoon salt, 1/2 cup shortening. Take
out 1/4 cup flour and blend with 3 tablespoons water. Proceed as above.

Source: "The Betty Furness Westinghouse Cook Book", 1954

I collect old cookbooks, and this one is the most recent addition to my
collection. I was about to look through all my old cookbooks for this
recipe, and this book happened to be the first one I grabbed. <insert
Twilight Zone music here> :-)

Karen

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay folks,

I grew up making the old Crisco pie pastry recipe. My mother taught
me. It used to be on the cans of Crisco.... It was the most
wonderful flaky pie crust.

I had this recipe in my files on my computer, and I lost it earlier
this year when things crashed.

It isn't the current recipe that Crisco publishes. It might be
similar, but the old recipe had one mix water with part of the flour
mixture to form a slurry and add it to the flour/Crisco mixture.

I want that recipe, with the slurry method. Now I use half and half
Crisco and butter, but I really like the slurry method that was used.
I know the basic method, I just need the amounts of the ingredients
and the basic proportions.

Anyone got it this in their files?

Christine

I emailed this recipe to Christine, and it's the one she's looking for. I'm
so glad I was able to help you out, Christine! She asked me to post it on
rfc so that everyone could see what she was talking about, so here it is:

Pastry Made with Hydrogenated Shortening - Two-Crust Pie

Pastry made be made with shortening of this kind in exactly the same way as
when using lard. However, the following recipe is almost foolproof, and the
pastry is flaky and tender:

2 cups all-purpose flour, sifted before measuring
1 teaspoon salt
1/4 cup water
3/4 cup shortening

Sift flour and salt into a bowl. Take out 1/3 cup of this flour and mix
with the 1/4 cup water to form a paste. Cut shortening into remaining flour
until the pieces are the size of small peas. Add flour paste to blended
shortening and flour mixture. Mix with a fork until the dough comes
together and can be shaped into a ball. Divide in half, roll out both
crusts about 1/8 inch thick.

If you are making a one crust pie by this method, use 1 1/2 cups all-purpose
flour, sifted before measuring, 1/2 teaspoon salt, 1/2 cup shortening. Take
out 1/4 cup flour and blend with 3 tablespoons water. Proceed as above.

Source: "The Betty Furness Westinghouse Cook Book", 1954

I collect old cookbooks, and this one is the most recent addition to my
collection. I was about to look through all my old cookbooks for this
recipe, and this book happened to be the first one I grabbed. <insert
Twilight Zone music here> :-)

Karen

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay folks,

I grew up making the old Crisco pie pastry recipe. My mother taught
me. It used to be on the cans of Crisco.... It was the most
wonderful flaky pie crust.

I had this recipe in my files on my computer, and I lost it earlier
this year when things crashed.

It isn't the current recipe that Crisco publishes. It might be
similar, but the old recipe had one mix water with part of the flour
mixture to form a slurry and add it to the flour/Crisco mixture.

I want that recipe, with the slurry method. Now I use half and half
Crisco and butter, but I really like the slurry method that was used.
I know the basic method, I just need the amounts of the ingredients
and the basic proportions.

Anyone got it this in their files?

Christine

I emailed this recipe to Christine, and it's the one she's looking for. I'm
so glad I was able to help you out, Christine! She asked me to post it on
rfc so that everyone could see what she was talking about, so here it is:

Pastry Made with Hydrogenated Shortening - Two-Crust Pie

Pastry made be made with shortening of this kind in exactly the same way as
when using lard. However, the following recipe is almost foolproof, and the
pastry is flaky and tender:

2 cups all-purpose flour, sifted before measuring
1 teaspoon salt
1/4 cup water
3/4 cup shortening

Sift flour and salt into a bowl. Take out 1/3 cup of this flour and mix
with the 1/4 cup water to form a paste. Cut shortening into remaining flour
until the pieces are the size of small peas. Add flour paste to blended
shortening and flour mixture. Mix with a fork until the dough comes
together and can be shaped into a ball. Divide in half, roll out both
crusts about 1/8 inch thick.

If you are making a one crust pie by this method, use 1 1/2 cups all-purpose
flour, sifted before measuring, 1/2 teaspoon salt, 1/2 cup shortening. Take
out 1/4 cup flour and blend with 3 tablespoons water. Proceed as above.

Source: "The Betty Furness Westinghouse Cook Book", 1954

I collect old cookbooks, and this one is the most recent addition to my
collection. I was about to look through all my old cookbooks for this
recipe, and this book happened to be the first one I grabbed. <insert
Twilight Zone music here> :-)

Karen