bigbillyt Profile - (11433961)

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Home Town:
Living In: Florida, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean
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  • Waffles I
  • Waffles I  
    By: OneShyOfABunch
  • Kitchen Approved
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Recipe Reviews 4 reviews
Butter Flaky Pie Crust
Okay, I am pretty excited with this recipe. This is only the second time I have made pie crust from scratch, the first time was a disaster. This turned out great. I followed a lot of tips from this site and it all added up to a great crust. I made enough for three crusts with some minor substitutions. I used 3 cups all-purpose flour and 3/4 cups cake flour, 2 sticks of butter and 1/2 cup butter flavored shortening. It took almost the exact amount of ice cold water called for. I made sure the butter and shortening were super cold (left them in the freezer for a little while) right up to the point I incorporated them into the dry ingredients. I folded the butter and shortening in with a pastry cutter and tried to work quickly and not overwork it. I added the water slowly and folded it in with a fork, again working quickly. When I made my peach pie I used a light egg white wash on the bottom crust and it kept it nice and firm. Amazing, since I have so little experience, but it turned out tender and flaky.

1 user found this review helpful
Reviewed On: Jul. 27, 2013
Peach Pie the Old Fashioned Two Crust Way
I made this pie yesterday and the only change I made was I omitted the nutmeg since I am not a huge fan. The pie is spectacular, the only thing I might try next time is a slight reduction in the amount of cinnamon. The Vietnamese cinnamon I used did slightly overpower the taste of the peaches. I used the flaky butter crust recipe off this site with a small amount of cake flower instead of using just all-purpose (1 cup AP and 1/4 cup CF per crust). Also, I used some butter flavored shortening in place of 1/3 of the total butter. Crust and pie turned out amazing. I also followed some tips from the reviews here and baked it on the lowest rack in my oven. I moved it up and finished it the last 10 minutes on a higher rack to brown the top crust. It took a total of 10 minutes at 450 and 45 at 350 degrees.

1 user found this review helpful
Reviewed On: Jul. 27, 2013
Cream of Mushroom Soup I
I followed the recipe almost exactly. The only changes I made was I sauteed the mushrooms and onions in butter first and only pureed about two-thirds of them. I also cooked the butter and flour a bit (basic roux) My wife and I thought the flavor and texture was excellent. I used a good Amontillado sherry and next time I might add a little bit more, it really adds depth to the flavor.

2 users found this review helpful
Reviewed On: Aug. 24, 2012

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