Standard Pie Crust with Margarine

Introduction

History

Pie crusts have been a staple in baking for centuries, with recipes dating back to medieval times. The use of margarine in pie crusts became popular in the early 20th century as a more affordable and accessible alternative to butter.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use cold margarine and water to ensure a flaky crust.

- Don't overwork the dough, as this can make it tough.

- Blind bake the crust before adding fillings for a crispier texture.

Serving Suggestions

Serve Standard Pie Crust with Margarine with your favorite pie fillings such as fruit, custard, or savory ingredients like quiche.

Cooking Techniques

Use a pastry cutter or fork to cut in the margarine.

- Chill the dough before rolling it out for easier handling.

- Blind bake the crust for a crispier texture.

Ingredient Substitutions

Butter can be used in place of margarine for a richer flavor.

- Almond or coconut milk can be used in place of whole milk for a dairy-free option.

Make Ahead Tips

The dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Presentation Ideas

Decorate the edges of the pie crust with a fork or use cookie cutters to create fun shapes on top of the pie.

Pairing Recommendations

Serve Standard Pie Crust with Margarine with a scoop of ice cream or whipped cream for a delicious dessert.

Storage and Reheating Instructions

Store leftover pie crust in an airtight container at room temperature for up to 3 days. Reheat in the oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Standard Pie Crust with Margarine contains approximately 200 calories.

Carbohydrates

Each serving of Standard Pie Crust with Margarine contains approximately 20g of carbohydrates.

Fats

Each serving of Standard Pie Crust with Margarine contains approximately 15g of fats.

Proteins

Each serving of Standard Pie Crust with Margarine contains approximately 2g of proteins.

Vitamins and minerals

Standard Pie Crust with Margarine is not a significant source of vitamins and minerals.

Alergens

This recipe contains wheat and soy, which may be allergens for some individuals.

Summary

Standard Pie Crust with Margarine is a delicious and flaky crust that is perfect for all your pie and tart needs. While it is higher in fats and carbohydrates, it is a tasty treat in moderation.

Summary

Standard Pie Crust with Margarine is a versatile and delicious crust that is perfect for all your baking needs. Whether you're making a sweet or savory pie, this recipe is sure to impress. Enjoy!

How did I get this recipe?

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I have a clear memory of the first time I discovered this recipe for Standard Pie Crust with Margarine. It was a hot summer day, and I was visiting my Aunt Martha in her cozy kitchen. Aunt Martha was known for her delicious pies, and I had always admired her baking skills. As I watched her effortlessly roll out the pie crust, I knew I had to learn her secret.

"Come over here, dear," Aunt Martha called out to me. "I'll show you how to make the perfect pie crust."

I eagerly joined her at the kitchen counter, where she had already gathered all the ingredients. Aunt Martha explained that the key to a flaky and tender pie crust was using a combination of margarine and flour. She showed me how to cut the margarine into the flour until the mixture resembled coarse crumbs.

As we worked together, Aunt Martha shared with me the story of how she had learned to make this pie crust from her own grandmother. She told me about the countless hours she had spent in the kitchen, watching and learning from the women in her family.

"It's all about practice and patience, my dear," Aunt Martha said with a smile. "You'll get the hang of it in no time."

I carefully watched as she added cold water to the mixture and gently kneaded the dough until it came together. Aunt Martha then wrapped the dough in plastic wrap and placed it in the refrigerator to chill.

"Let it rest for at least an hour," she advised. "This will help the gluten relax and make the crust easier to roll out."

After an hour had passed, Aunt Martha retrieved the dough from the refrigerator and began rolling it out on a floured surface. She showed me how to gently transfer the dough to the pie dish and crimp the edges to create a decorative border.

As the pie crust baked in the oven, filling the kitchen with a warm and inviting aroma, Aunt Martha shared with me her tips for making the perfect pie filling. She explained that the key to a delicious pie was using fresh, seasonal ingredients and adjusting the sugar and spices to taste.

Once the pie was golden brown and bubbling, Aunt Martha removed it from the oven and allowed it to cool on a wire rack. As we sat down to enjoy a slice of warm pie together, I couldn't help but marvel at the simple beauty of a homemade dessert made with love and care.

From that day on, I made it a point to practice making Aunt Martha's Standard Pie Crust with Margarine whenever I had the chance. I experimented with different fillings and variations, adding my own twist to the classic recipe.

Over the years, I shared this recipe with friends and family, passing down the tradition of homemade pie crust from one generation to the next. And as I stand in my own kitchen now, rolling out dough and crimping edges just like Aunt Martha taught me, I can't help but feel grateful for the timeless wisdom and love that went into every pie I bake.

Categories

| American Recipes | Pie Crust Recipes | Vegetarian Recipes |

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