Conquor Your Fear of Pie-Crust: Pie Crust Making Workshop
Wednesday, June 26 at 6:00pm

Join Karla Ott on Wednesday, June 26 from 6-8 pm, and learn how to make the pie crust you've dreamed of. Please bring 1-2 pie pans. All other materials will be provided. Participants will go home with 2 pie crusts (or the dough for 2) - one for you, and one you will hopefully bring back filled for our annual pie sale fundraiser!

**Registration Required. To register, contact Melissa at melissa.roelli@mounthorebwi.info.

We'll learn how to make basic recipes like the following:
Basic Pie Dough (one 9 or 10 inch crust)
From Classic American Cooking by Pearl Byrd Foster

1 1/2 cups all-purpose flour
8 Tablespoons COLD butter
4 Tablespoons COLD shortening
3 1/2 Tablespoons ice cold water
1/4 teaspoon salt

Method I:
Place flour and salt in bowl. Cut butter into small pieces and mix into flour. Use pastry blender to Cut butter into flour until the texture is like coarse cornmeal. Cut shortening into small pieces. Use pastry blender to cut into flour mixture but leave some particles the size of small peas. Sprinkle ice water over mixture and toss with a fork until mixture holds together. Make into a disk of dough and wrap in plastic wrap. Chill one-half hour before pressing out or rolling out pie shell.

Method II:
Place flour, salt and small pieces of cold butter into a mixer bowl. Mix with paddle attachment to stand mixer until like coarse cornmeal. Add small pieces of shortening and mix with paddle until some pea-size pieces remain. With mixer running on low speed, gradually add ice water until mixture comes together. Press into a disk of dough, wrap, chill and roll as above. (This can also be combined in a food processor)

Waldheim Room Blueberry Pie (1 deep 9" pie)
Courtesy of Hintz's North Star Lodge
Best Recipes of Wisconsin Inns and Restaurants Cookbook
Edited by Margaret E. Guthrie

5 cups blueberries, fresh or thawed
4 Tablespoons flour
1 Teaspoon grated ginger root
1 1/2 cups sugar
1 1/2 teaspoons fresh lemon juice
Pie dough for a double crust pie

Preheat oven to 425. Combine flour, ginger root, sugar, and lemon juice. Gently stir in berries. Fill bottom of a deep 9" pie shell with mixture, mounding in the middle. Roll out top crust or weave a lattice crust on top, wetting bottom crust edges so top crust will adhere. Flute edges for a tall outside shell. Cut vents in top crust for steam to escape, unless you have used a lattice crust. Bake 10 minutes at 425. Reduce heat to 350 and bake 30-45 minutes more until juice bubbles and appears thickened.

If you use a shallow pie plate, divide the filling between 2 pies.

| 05.30.2013 |