4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water
Directions
In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts
Saturday, 5 November 2016
Tuesday, 16 August 2011
Soggy Bottom Pudding
Out for lunch with Alison and Richard Wildsmith, old friends from Nairobi who have been staying with us for a week, on holiday. I love it in the summer when friends come...
Choosing dessert from a selection of pastries made by the Austrian cook was a CHORE. There was a wonderful selection - raspberry cheesecake, lemon tart, sachertorte, apple strudel...and mixed berry pie. Not mixed berry tart, but PIE.
"No, we can't have that," proclaimed Richard P with great authority. "It'll have a soggy bottom."
This provoked much hilarity from Richard W, whose sense of humour verges on the scatalogical. And rude. That's why the two Richards get on so well. But it was especially amusing to them as their wives found themselves sitting on chairs that had obviously been left outside overnight, as the seat cushions were rather damp - soggy, almost. Eventually, when we realised where our own particular dampness had come from, we changed chairs.
But soggy bottom was the phrase of the day.
So, for pudding that evening, I just HAD to make Soggy Bottom Pie...
SOGGY BOTTOM PIE
Pastry: 8 oz plain flour, 2 oz self-raising flour, 3 oz vegetable fat, 2 oz margarine, 3 oz sugar, cold water.
Roll out to line a 10" flan dish.
Cover the base of the pastry with a layer of thinly sliced peeled and cored cooking apples: minimum 2 apples, up to 4. Cover apples with a layer of fresh blackberries, washed and drained well, to come level with the top of the pastry.
Sprinkle with 1 tablespoon sugar.
Cover with remaining pastry (slit top to stretch into a lattice if the pastry doesn't quite fit), brush with water and sprinkle with 1 - 2 tablespoons sugar.
Bake for 30 minutes at 200 degrees.
Cream? Ice cream? Yummy custard? !
Choosing dessert from a selection of pastries made by the Austrian cook was a CHORE. There was a wonderful selection - raspberry cheesecake, lemon tart, sachertorte, apple strudel...and mixed berry pie. Not mixed berry tart, but PIE.
"No, we can't have that," proclaimed Richard P with great authority. "It'll have a soggy bottom."
This provoked much hilarity from Richard W, whose sense of humour verges on the scatalogical. And rude. That's why the two Richards get on so well. But it was especially amusing to them as their wives found themselves sitting on chairs that had obviously been left outside overnight, as the seat cushions were rather damp - soggy, almost. Eventually, when we realised where our own particular dampness had come from, we changed chairs.
But soggy bottom was the phrase of the day.
So, for pudding that evening, I just HAD to make Soggy Bottom Pie...
SOGGY BOTTOM PIE
Pastry: 8 oz plain flour, 2 oz self-raising flour, 3 oz vegetable fat, 2 oz margarine, 3 oz sugar, cold water.
Roll out to line a 10" flan dish.
Cover the base of the pastry with a layer of thinly sliced peeled and cored cooking apples: minimum 2 apples, up to 4. Cover apples with a layer of fresh blackberries, washed and drained well, to come level with the top of the pastry.
Sprinkle with 1 tablespoon sugar.
Cover with remaining pastry (slit top to stretch into a lattice if the pastry doesn't quite fit), brush with water and sprinkle with 1 - 2 tablespoons sugar.
Bake for 30 minutes at 200 degrees.
Cream? Ice cream? Yummy custard? !
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