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Pie Crust. Mrs. Eliza Dickerson. Recipe

History of Pie Crust:

Pie crust is an essential component of many delicious pie recipes, and it has a rich history that goes back centuries. The art of making pie crusts can be traced back to ancient Egyptians, Greeks, and Romans, who used various types of pastry dough to encase sweet and savory fillings.

During medieval times, pie crusts were often made with a type of coarse flour mixed with water or wine. However, it wasn't until the Renaissance period that cooks began experimenting with adding fats such as lard or butter to the dough, resulting in a flakier and more flavorful crust.

In the 19th century, pie crust recipes became more refined and varied. A wide range of ingredients were employed, including different types of fats, such as lard, butter, or a combination of both. Mrs. Eliza Dickerson's recipe for pie crust is a classic example of a simple and versatile crust that can be used for a variety of pie fillings.

Recipe for Pie Crust - Mrs. Eliza Dickerson:

Ingredients:
- 1 cup of all-purpose flour
- 1 tablespoon of lard
- A pinch of salt
- Cold water

Instructions:

1. In a mixing bowl, combine the flour and salt.

2. Add the lard to the flour mixture. Using a knife, cut the lard into small pieces and mix it into the flour until it forms coarse crumbs. This will help distribute the fat evenly throughout the dough, resulting in a tender and flaky crust.

3. Gradually add cold water to the flour mixture, a little at a time, while stirring with a fork. The goal is to use just enough water to bring the dough together without making it too sticky. Be careful not to overwork the dough, as this can make it tough.

4. Once the dough has come together, transfer it onto a floured surface. Gently knead it a few times to ensure it is well combined.

5. Divide the dough in half. Roll out one portion of the dough into a circle on a floured surface until it is large enough to fit your pie dish.

6. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the corners and sides. Trim any excess dough hanging over the edges.

7. If you prefer a richer crust, consider adding some butter when rolling out the dough. Simply dot the rolled-out dough with small pieces of butter before adding the filling.

8. Follow the instructions for your chosen pie filling recipe, and bake according to its instructions. Enjoy your homemade pie with Mrs. Eliza Dickerson's delightful pie crust!

Fun Facts about Pie Crust:

- In the Middle Ages, pie crusts were often used as a vessel for holding the filling during baking, but they were not typically meant to be eaten. It was known as a "coffin" due to its coffin-like shape and was designed to preserve the fillings.

- The term "flaky" is used to describe a desirable pie crust texture, but it has a literal origin. The flakes in a pie crust are formed when layers of fat (butter or lard) melt during baking, creating pockets of steam that separate the dough into flaky layers.

Similar Recipe Dishes:

1. Puff Pastry: Puff pastry is a versatile dough that is similar to pie crust but incorporates more layers of fat. The process involves folding the dough with alternating layers of butter, resulting in a lighter and more delicate pastry. Puff pastry is often used to make savory appetizers, such as cheese straws, as well as sweet treats like palmiers.

2. Shortcrust Pastry: Shortcrust pastry is another popular pastry dough commonly used for both sweet and savory dishes. It is made with a higher proportion of fat (butter or lard) to flour, resulting in a tender yet crumbly texture. Shortcrust pastry is often used for tarts, quiches, and fruit pies.

Remember, the key to a great pie crust is to handle the dough as little as possible and use the specified measurements for each ingredient. Enjoy creating delicious pies with Mrs. Eliza Dickerson's pie crust recipe!

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