The Quilt Inn Country Cookbook

Aliske Webb

if you can, and, ideally, do your preparation on marble. Always prepare your pastry and

then turn on the oven. And don’t overwork the dough—it will be tough if you do. (The

crust, that is.)

Combine flour and salt in mixing bowl. Add sugar or herbs. Add butter and

shortening, and working quickly, use a pastry blender, 2 knives, or your fingertips to cut

in the ingredients until the mixture resembles coarse crumbs. Sprinkle ice water over

the mixture 1 or 2 tbsp. at a time, and toss after each addition. When you can gather

the dough into a ball, you’ve added enough water. Transfer the dough to a cool surface,

and using the heel of your hand, push the dough away 1/4 cup at a time. Repeat until

all dough is “smeared”. This will make a flakycrust. Gather the dough into a ball, divide

in half. Flatten each half slightly, wrap in wax paper and refrigerate 30 minutes to 1

hour.

When you’re ready to bake, roll out the dough, again on a cool table (Formica,

wood or marble are best). Lightly flour the surface and the top of the dough. Rub a bit

of flour on your rolling pin. Flatten the dough into a disk shape and then roll from the

center to the edge. Lift and turn the dough while rolling, sprinkling lightly with flour to

prevent sticking. Rolll the dough until it is about 1/3 inch thick and extends about 1 1/2

to 2 inches beyond the edge of the pie plate. If you need to “patch up” the dough,

moisten the edges with water first so that they will stick together.

When you’re making a two-crust pie, sealthe upper and lower crust with water,

and “flute” the edges with a fork. Cut slits in the upper crust to allow steam to escape.

The top crust can be either plain, or try one of the following glazes for a special effect:

brush lightly with milk or cream; sprinkle the crust with sugar; brush with a beaten egg

and water (just a bit) mixture.

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Country Cooking