Fun Stuff > CHATTER
A Cooking Thread?
Barmymoo:
It is possible to use oil instead, I think, but I never have. It would change the consistency I'd imagine.
Mister D Nomms:
Oil wouldn't make it flakey. The flour needs to hold onto all these little pieces of butter or shortening. Oil would just mix in to everything
bainidhe_dub:
Cherry pie from canned cherries:
2 cans sour pitted cherries
1 cup sugar
1 t salt
1/4 cup cornstarch
2 T butter
1 t almond extract
2 pie crusts
Put one crust into a pie dish. Use a knife or small cookie cutter to make steam vents in the other crust, then set it aside to be the lid. In a sauce pan over medium heat, combine sugar, salt, cornstarch, and the liquid from the cherries. Stir constantly until the liquid becomes thick and clearish (about 15 minutes). Add the butter, almond extract, and cherries. Mix, then pour into the pie dish. Cover with the top crust, seal the edges, and sprinkle with sugar. Cover the edges loosely with a strip of tin foil to keep the crust from burning. Bake 30 minutes at 425. Remove the foil and bake another 15 minutes.
And my grandma's pie crust recipe:
doombilly:
Yeah, I would not use oil. But why not lard? I think it might actually be better for you than Crisco. Unless you don't eat animal products. Then you are pretty much gonna need some hydrogenated vegetable shortening. It is awful for you, but I wonder how palm oil in its congealed form would work? That stuff is nasty looking. Still unless you are eating pie crust every day, or the whole pie yourself that might be interesting.
Mister D Nomms:
I don't think lard would be a problem.
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