Pie Crust Cookies |
Pie Crust (makes one double or two single crusts)
3 cups flour
dash salt
1 cup lard
1 cup or less ice water
- Use a pastry blender to cut the lard into the flour and salt until the texture is consistent, mealy with pea sized balls.
- Add the water 1 tablespoon at a time until the dough holds together in a ball.
- Flatten the ball into a disk.
- Wrap the disk in plastic and refrigerate for at least 30 minutes.
- On a floured board, cut the dough disk in half. Set one half aside.
- Roll out the other half into a long rectangle.
- Fold the dough over on itself so that you have a squarish shape.
- Roll out into a circle large enough to fit in your pie pan, about 12 inches for a 9 inch pan.
- Repeat with the second half of the dough for the top crust, pie crust cookies, or another single crust pie.
- Use the dough trimmings leftover from your pie or make a whole batch of crust into cookies.
- Follow the above method for making and rolling the dough.
- Cut out into squares or cookie cutter shapes.
- Place on a cookie sheet.
- Sprinkle liberally with cinnamon and sugar.
- Bake at 400* until lightly browned, about 15 minutes.
- Remove from the pan and cool before eating.
Notes: Make sure to add more flour when rolling the dough if it starts to stick. The rolled dough should end up about 1/8 inch thick.
Question: Which part of the pie do you like the best, the filling or the crust?
No comments:
Post a Comment