| Basic Pie
Crust for 1 (9-inch) pie crust.
1 1/3 cup
all-purpose flour
1/2 cup shortening
1/2 teaspoon salt
3 tablespoons ice water
1 teaspoon granulated or turbinado (raw) sugar
Mix flour and salt in chilled bowl,
then cut shortening into the flour with a pastry cutter, until mixture resembles the
texture of tiny split peas. When the mixture is the right texture, add the ice water and
combine with a fork. Quickly gather the dough into a ball and flatten into a 4-inch-wide
disk. Wrap in plastic, and refrigerate at least 30 minutes.
Remove dough disk from refrigerator.
If stiff and very cold, let stand until dough is cool but malleable. Using a floured
rolling pin, roll dough disk on a lightly floured surface until it’s bigger than the
pan. Transfer dough by carefully rolling it around the rolling pin, lift and unroll dough,
centering it over the fruit. Vent crust, and sprinkle granulated or turbinado (raw)
sugar on top to give a delightful sparkling appearance.
Bake cobbler for 50 minutes or until
golden brown.
The candied ginger gives this
dessert a warm zesty taste. |