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|Subject: Deliriously Good Pie|
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Date Posted: 21:18:14 08/12/03 Tue
This is in US measurments, sorry folks I haven't a UK conversion table yet:
1-1/2 cups sifted flour, 1/2 cup whole wheat flour, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/3 cup boiling water, 2/3 cup lo-fat margarine
Sift dry ingredients together. Combine lo-fat margarine with boiling water, when creamy, stir in the flour mixture to make a dough. Chill in freezer an hour or a couple hours in fridge (very important). Roll out when ready to bake. Makes two 9-inch pie shells or one double crust.
This was based on Hot Water Pastry from 'Jewish Cookery' from 1942, one of my favorite cookery bookerys! I made some healthy ahem changes.
(Blackberries should be briefly simmered in a few tablespoons of water, with maybe a half cup of brown sugar, before being popped in the pastry to bake.)
The beauty of this crust is it's very tender without a lot of work, due to the chilling, and is also lower in fat than the original.
I can't think of anything else except that every time we pick berries it's too damn hot to use the oven!!! End up eating em out of the bowl like bears... ah summer on the Green....
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