As someone who has made a zillion pie crusts, i tended to have preferred butter (although I’m vegan now, so now I use coconut oil and/or avocados). heh. :)
On the other hand, if you like soft, puffy cookies, you use low protein flower (cake flour or White Lily) and crisco, cause it melts at a higher temperature.
Now, butter IS wonderful if you’re after chewy cookies. Melt it before creaming in the sugar, and use pizza flour, but do not feed to celiac patients.
Having an allergy to all milk products we haven’t used butter in this house ever. I’ve never tried avocado, but we’ve found that using gluten free flour substitutes with coconut or even Crisco tends to make tasty crusts that leave those who swear to never touch anything gluten free begging for the recipe.
of course, tossing a little cinnamon & ground clove into the flour while still dry doesn’t hurt.
We also make applesauce in the slow cooker with 1(one) 8 oz bottle of a really good Ginger Ale per 10 lbs of apples. That’s all – just the Ginger Ale. I’d send you some but it never lasts very long Hmmm, good!
I use lard in the pie crusts. Makes it much mo betta. Lard is lso better for frying chicken that oil or shortening. People need to restart using lard. It’s not dirty.
I use allspice in the crust flour, sometimes, when making apple pies. I use clove in mincemeat pie crusts. REAL mincemeat, homemade in the Amish style, not that all-fruit Borden stuff in a glass jar.
I do an oil crust. It’s yummy like and increeeeedibly easy. No ice, no nuffin. Takes about 15 minutes.
1T sugar for a sweet pie
Makes enough for a 10” double crust.
Powered by WordPress with ComicPress