Katey's Kitchen

Classic Pastry Crust

February 18th, 2012 Posted in Desserts, Kitchen Staples, Pies Tags: Crust, Pastry

For Single Crust Pie or Tart

1 1/4 cups all purpose flour

1/4 tsp salt

1/4 cup solid vegetable shortening

3 Tbl cold butter

2 – 4 Tbl ice-cold water

For Double Crust Pie

2 1/2 cups all purpose flour

1/2 tsp salt

1/2 cup solid vegetable shortening

6 Tbl cold butter

5 – 7 Tbl ice-cold water

~ Combine flour and salt in large bowl; mix well. Cut shortening and butter into flour mixture with pastry blender until shortening and butter resemble teh size of small peas. Sprinkle 1 Tbl water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball

~Gather pastry into a ball; flattent to

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Boston Cream Pie

December 20th, 2011 Posted in Cakes, Chocolate, Desserts, Pies Tags: Chocolate, Corn Syrup, Pudding

3 eggs, separated

1 tsp vanilla

1 cup sugar, divided

1/8 tsp salt

3/4 cup cake flour

1 package (2.75 or 3 oz) vanilla pudding mix

1 1/2 cups milk

3 Tbl light corn syrup

2 Tbl water

4 squares (4 oz) semi-sweet chocolate, coarsely chopped

~Preheat oven to 350. Grease a 9″ round cake pan; line with wax paper

~Beat egg yolks and vanilla on medium speed until blended; beat in 1/4 cup sugar until very thick and pale

~Using clean, dry beaters, beat egg whites and salt with electric mixer until soft peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. Fold yolk mixture into whites.

~Sift flour over mixture; fold in gently. Do not over-mix. Pour batter into pans

~Bake 25 minutes or until cake springs back when gently pressed. Remove from pan and cool completely on wire wrack

~Combine pudding mix and milk in a saucepan and cook following package directions. Transfer to shallow bowl, cover and chill for 30 minutes

~Cut cake horizontally in half. Place bottom half on serving plate. Spread filling evenly on cake. Place top of cake carefully on filling

~Meanwhile, bring remaining sugar, corn syrup and water to a boil in saucepan over low heat, stirring constantly. Remove from heat; add chocolate. Let stand for 1 minute. Whisk until smooth. Gradually pour over cake; let stand until glaze sets

From “Easy to Bake, Easy to Make”

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Pie Crust

April 26th, 2011 Posted in Kitchen Staples, Pies Tags: Crust

1 cup flour

1/2 cup crisco

1/4 cup water

~Combine all ingrediants in large bowl, allow to rest for 5 minutes

~Roll out and place in pie plate

~Bake according to pie directions

~Makes 1 pie crust

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