I got this recipe off the side of a different can of vegetable shortening… (but it works great with Butter Flavor Crisco)
(2) cups sifted All Purpose Flour
(1) teaspoon of salt
2/3 to 1 cup of Butter Flavor Crisco (frozen)
5-6 tablespoons of ice water
I measure out about a cup of Butter Flavor Crisco the day before I want to make a pie crust and freeze it in a freezer bag (overnight).
When its time to make the crust I cut the flour (and salt) into the frozen Crisco with a pastry cutter, when it looks like tiny balls, I’ll slowly add tablespoons of ice water and mix by hand until I get a crust like dough, then divide in half, wrap in cling film (plastic wrap) and refrigerate for an hour or so, then roll it out.
I did try to use my food processor, but I think the blade transfers heat to the dough by spinning it too quickly and it made a mess.
For me, being a novice cook, a slower approach with the pastry cutter was the key to success.
As a side note I do dock and blind bake the crust (depending on what I’m making).
They taste very good! I’m guessing they could be better, and maybe more interesting. Maybe a nut or piece of fruit.
Also, I may need to be more careful about how much batter goes in each “cup” so I can be sure they all bake evenly. I’ll have to look for the recent post.
Tonight for dessert, I made a “Cornflake Cake”. The recipe comes from Food Wishes on youtube. The chef put a fresh strawberry with his version, but Sunshine wanted a Lemon Glaze drizzled on top. I need to practice up on my drizzling skills, they look more like globs. None the less, it was tasty and Sunshine liked it.
Whole wheat blueberry pecan muffin tops. I got started too late (with climbing temperature outside) to make the planned berry/rhubarb crisp so opted for these shorter-baking, not-too-sweet muffin tops. Heavily adapted from a muffin recipe in North Cabin Cooking to use half whole wheat / half white flour, (2 C total), 1/2 C. sugar, 2 eggs, 1/2 C milk, 1/2 C melted butter, 2 tsp baking powder, 1/2 tsp salt, a combo of chopped and half pecans, and a pint / 2 C of blueberries. 375 degrees, 15 minutes.
More BB pie! And a pic of my method for lattice, gets chilled then slid onto the pie. I always had trouble keeping the lattice strips out of the filling. This works for me. Also I use cornabys EZ gel in my pies.
The chocolate was burning a hole in my pocket so I had to make this cake.
I deviated in several ways from the original.
I did not separate the eggs but beat them until they were very voluminous. Added some to the melted chocolate, folded, then added the balance. I also used a light flavored olive oil instead of butter.
The cake pan had a precut parchment liner for the bottom, I also lined the sides.
Cake released easily and cleanly, it was rested for 12/15 minutes before being removed from pan.
Bake time was 21 minutes. I cut into this while still warm, it has a thin layer of “melty “ chocolate on the top…delicious! Served with crème fraîche, a definite repeat for us. It was chocolatey without being too intense.
Thank you @Nannybakes! I gues I was ogling @Elsieb 's blueberry pie. Your’s is gorgeous, too! I was eyeballing that SK chocolate cake, thinking it would be fun to bake, but I’m not sure the end result is up our alley. I made a chocolate-zucchini cake recently that DH still is swooning over, so I guess that one would be next up on my list in that department.
