Hi here is what I found check out the link below:
https://www.allrecipes.com/recipe/12413/next-best-thing-to-robert-redford-pie/
-----Original Message-----
From: Johna Gravitt via Cookinginthedark
Sent: Thursday, September 03, 2020 8:06 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re: [CnD] Robert Redford
If the Robert Redford recipe was posted, could someone please repost?
Thanks,
Johna
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-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Dena Polston via Cookinginthedark
Sent: Thursday, September 3, 2020 7:57 AM
To: cookinginthedark@acbradio.org
Cc: Dena Polston <dpolst...@gmail.com>
Subject: Re: [CnD] Robert Redford
Hi listers:
The first time I had this was at a friend's house. But hers had a graham
cracker crust, then the pudding/cream cheese mixture and then it was topped
with a chopped up Hershey bar. It was delicious. I don't think I have her
recipe though. (frown)
Dena
dpolst...@gmail.com
-----Original Message-----
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Linda S. via Cookinginthedark
Sent: Wednesday, September 02, 2020 7:32 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Pie crust
Hi Dani:
I think you are right. butter tends to make the crust flakier. When I and
another teacher co-taught, we would make a recipe called: "Robert Redford's
favorite dessert, I think that's what it was called.
It was a three layered dessert, the bottom being an oblong crust which was
placed in a cake pan, the second layer was cream cheese mixed with Kool
Whip, and the third was pudding mixed with more Kool Whip. It's been so long
since we've made this recipe. The pie crust for that dessert was very flaky,
and this dessert was delicious. Needless to say, it was for more advanced
students that we had in the class.
On 9/2/2020 1:58 PM, Dani Pagador via Cookinginthedark wrote:
I haven't had the oil version. I don't feel I work with oil very well
when it comes to baking cakes and pies, so I think that's why I
switched to butter. It's got pie crust texture, imho. I'm not the best
at whether to call it flaky, but it gets us apple pie, chocolate pie,
and quiche, so I'll keep using it. Besides, I don't plan ahead, so
wouldn't remember to buy the pie crust if I went to the market.
More Later,
Dani
On 9/2/20, meward1954--- via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
Does this taste like a regular pie crust? I have had pie crusts made
with
oil before and they were a different texture. I didn't mind it too
much, but I would not have called it flaky. The pies I am talking
about were
made
with a special recipe that used oil. This was a long time ago, but I
still
remember it.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On
Behalf
Of
Dani Pagador via Cookinginthedark
Sent: Tuesday, September 1, 2020 9:45 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador <pocketfulofs...@gmail.com>
Subject: Re: [CnD] Pie crust
Hi, Linda.
There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week"
on BARD. I'vve also seen it referenced online as coming from a Betty
Crocker
book in the 1950s. Here's the recipe. I use it all the time, but
substitute
melted butter for the vegetable oil. I mix the ingredients in a bowl
to
form
the dough and roll it out and then coax it in to the pan because I
don't think I'd be able to mix thoroughly re the recipe method given,
and suck wind at doing the push-in method.
I find it works for both single and double pie crust. The recipe
referenced
here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to
1 tablespoon. If I need to blind bake, I put a second pan on top of
the pie crust with parchment paper between, flip the pie over, and
bake as
directed
in recipe. Works for both sweet and savory pies.
HTH,
Dani
Push-in Pie Crust
makes 1 8- or 9-inch pie crust
prep time: 5 minutes
1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with
a
fork.
Add oil and milk. Mix again, until all ingredients are combined.
2. Press dough into the bottom and against the sides of pan with your
fingertips. If you like, you can make a scalloped edge on the crust,
pinching dough between your thumb and index finger.
If you are using this crust for a pudding-type pie, bake empty pie
shell
in
a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the
amount
of time recommended in your pie recipe.
On 9/1/20, Linda S. via Cookinginthedark
<cookinginthedark@acbradio.org>
wrote:
Hi everyone:
Since we're on the subject of baking, I read a long time ago, in
one of the cookbooks made just for those of us who are blind, a
recipe for piecrust. I remember instead of using shortening, it
called for vegetable oil, and then you piece the piecrust with your
hands in to the pan. It was probably in one of the books like,
"cooking with feeling," or food at your fingertips? Can't remember.
Does anyone remember this, or am I crazy? If you know, lease send the
recipe?
Thanks.
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