Old Fashioned Raisin Pie

Dedicated to 727JeffN. Old-fashioned raisin pie made with sweet, golden raisins. Music: Django Reinhardt's "Body And Soul" which he recorded in 1937, 1938 and 1949.

http://www.howdini.com/howdini-video-6637927.html How to make pie crust - Pie crust recipe Whoever coined the phrase "easy as pie" probably didn't make pie crusts from scratch. But if you follow the instructions from Chef Scott Cutaneo, the highly acclaimed chef-proprietor of the four-diamond (AAA) Le Petit Chateau in Bernardsville, N.J., you'll make a pie crust that is flaky and beautiful. Recipe: How to make a pie crust Gather your ingredients and tools: * 1 cup all-purpose flour * 4 ounces cold butter * ¼ cup ice water * ½ teaspoon salt * ½ teaspoon sugar * Fork * Rolling pin * Pie plate Making the pie crust: 1. Mix the dry ingredients (salt, sugar and flour) together. You can do this in a bowl, or a mixer, but ideally on a marble surface. (Marble is best because it keeps the ingredients cold, and cold ingredients are the key to producing a tender, flaky pie crust.) 2. Place the mixed dry ingredients in the center of your preparation surface. 3. Dice the butter into small pieces and cut it into the dry mixture with a fork to ensure that you make a flaky pie crust. (Cut into means to work the butter into the dry ingredients by pulling a fork across the butter and dry ingredients, breaking the butter up into smaller and smaller pieces until the texture of the mixture is like corn meal.) Its important to cut in the butter quickly so that it does not melt. The pieces of butter should be no larger than the size of a pea. 4. Gather the pie crust mixture into the center of your preparation surface and create a well in the center of the mixture. 5. Gradually add the ice cold water approximately 1 tablespoon at a time, to the center of the mixture. Work the dough with a fork until it starts to pull away from the preparation surface to create one harmonious mixture. The goal is to use the least amount of water possible. 6. Gather the pie crust mixture to the center once again, form a ball, and knead it a few times. 7. Scrape and clean your work surface, then sprinkle a little flour in the center and place your dough ball over the flour. 8. Flour your rolling pin, and then hit the dough ball a few times. (You want to handle the dough as little as possible at this point.) 9. Roll the dough. When rolling, you never want to roll over the edge of your dough (that creates frayed edges), so roll a little, rotate the dough a quarter turn, roll a little more, rotate a quarter turn more, etc. until the dough is approximately an eighth of an inch thick. Roll until the diameter of the dough is two inches larger than the diameter of your pie plate. 10. Use a spatula to make sure that the dough comes off your work surface easily, and then slowly roll it around your rolling pin. 11. Roll the dough over your pie plate. (You don't need to grease your pie plate because there's so much butter in the dough.) Don't stretch the dough, as that will create shrinkage when you bake it. 12. Using a scissor or knife, trim the dough evenly so that it is two inches larger than the diameter of your pie plate. 13. Fold over the extra two inches and crimp this extra dough all the way around the pie plate. If you are making an apple pie, you can double Scott Cutaneo's pie crust recipe for a top and bottom crust. Keywords: easy pie crust recipe how to make pie crust recipe for pie crust

http://www.howdini.com/howdini-video-8435990.html We thought lattice pie crusts required engineering or geometry skills, but it turns out all you really need is a ruler and nerves of steel 'til you get hang of it. Lauren Chattman from Pillsbury shows us the secret of how to make a gorgeous lattice top pie crust. How to make a lattice pie crust Traditional lattice weave 1. First, let the refrigerated pie crust soften on the counter for 15 minutes, so that its easy to work with. Then roll it out onto the countertop. It shouldnt be sticky, so no flour is needed. 2. Using a ruler, mark off the crust every ½ inch to ¾ of an inch. 3. Using the ruler marks as a guide, cut the pie crust into strips with a pairing knife. 4.Starting from the outside of the sliced pie crust, pick up one strip (the shortest one) and lay it down across one edge of the pie. Selecting every other strip, place them across the pie in one direction with a 1/2 space between each strip. 5. Now for the weaving part: The next set of strips will be facing perpendicular to the first set. Again start at the edge, and as you lay it across the pie, lift every other strip from the first set so the new strip goes over and under every other one. Continue this over and under pattern as you lay down the remaining strips across the pie. 6. Finish off the crust by rolling the edge under. If there are any overhanging pieces from these strips, you tuck them right in. 7. To scallop the edges, push your index finger in between two other fingers to get a crimped edge all the way around. Think push rather than pinch to get the best look. 8. Before baking, place a pie shield or aluminum foil strips on top of the pie crust edges to prevent burning. Remove them 15 minutes before the pie is finished. Quick & Easy Lattice A simpler alternative to the traditional lattice weave is to place every other strip across the pie in one direction, then place the remaining strips on top in the opposite direction. This way, you can save time by not weaving every strip. Once baked, the quick & easy lattice looks nearly as gorgeous as the traditional method. Keywords: lattice pie crust lattice top crust how to make a lattice crust how to make a pie crust