C-ING: good

Friday, April 1, 2011

The Bad, the Ugly, the Good

THE BAD I’ve never made pie crust from scratch. I always buy them frozen. I’d purchased a bag of fruit from ALDI. In a previous post I raved about the pear cobbler I’d had at Gabriella’s. Using the increasingly ripening fruit, I decided to make my own pear cobbler. I planned to use a plum cobbler recipe for the filling. I found a recipe for a No Roll pie crust.

NO ROLL PIE CRUST

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon white sugar

1/2 teaspoon salt

1/2 cup canola oil

2 tablespoons milk

Directions

1. In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.

2. To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.

Assemble the crew, flour, sugar, milk (I used evaporated) salt, oil (I used olive oil) and a well used pie pan.

I mixed all of these ingredients in the pie plate and began pressing it out around the sides and bottom. I poked holes in the sides and bottom before placing it in the oven to bake.

When I took it out of the oven the sides were lacy looking and the crust was a golden brown.

THE UGLY Unfortunately, it didn’t hold together. It could easily be scraped into large crumbs. I think there was too much oil but, I’m not a chef so who knows? I scraped everything into the middle of the pan and threw it out for the birds. Low cholesterol bread crumbs so to speak.

That’s when I decided to stick with the tried and true.

Gather the crew again .

In a bowl beat one large egg with 1/2 cup of sugar, 3 TBSP of melted butter and 1/3 cup of milk.

In another bowl, combine 1/2 cup of flour, 2 tsp baking powder and 1/2 tsp salt. Stir into the first mixture until smooth and well blended. Peeled and sliced pears placed in casserole dish sprayed with Pam. TBSP cornstarch mixed with 1/2 cup cold water. Pour over pears.