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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pie Dough Cockaigne Recipe

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This recipe for Pie Dough Cockaigne is from The Jamner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. all-purpose flour, first sifted, then measured
1-2 tsp. sugar
1 tsp. salt
6 Tbsp. (3/4 stick) unsalted butter, cut into small pieces and chilled
1/4 c. chilled palm oil (vegetable shortening)
6 Tbsp. or more of ice water
Directions:
Directions:
1. With the blade in the bowl of a food processor, pulse together the flour, sugar, and salt. Alternatively, in a large bowl, mix with fork or whisk.
2. In food processor, add the butter pieces and shortening, pulsing the machine as you add. Alternatively, add the chilled butter and shortening to the flour in the bowl, and cut in with two dinner knives or a pastry blender. The mixture should look like coarse corn meal with some pea-sized bits throughout.
3. Sprinkle the dough with 6 tablespoons of the water, pulsing the food processor briefly and minimally, or stirring with a fork in the large bowl. The dough should be handled gently when incorporating the water.
4. Try gently squeezing the dough to see if it holds together. If it is too crumbly, you may add 1 tsp. to 1 Tbsp. more of the ice water. Even if it's a little crumbly but still holds together, do not add more water.
5. Divide the dough in two portions, in approximately 3/5 (for lower crust) and 2/5 (for upper crust) proportions. Shape each into a disk, and wrap in plastic wrap. Chill for at least 30 minutes, if possible.
Number Of Servings:
Number Of Servings:
1 9- or 10-inch double crust
Preparation Time:
Preparation Time:
25 to prepare, 30 to chill
Personal Notes:
Personal Notes:
This pie crust recipe comes from The 75th Anniversary Joy of Cooking. The editors state, "This dough refrigerates well after baking and reheats to perfection." I agree completely!

 

 

 

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