Admitting defeat...the pie crust challenge

The Pie Crust Challenge!

For months I tried out different pie crusts, some all butter, some with frozen butter, some with shortening, some mixed, some using a food processor, some you just pat into the pan. All in all they kind of all turned out the same. Good flavor, nice flake! They all shrunk in the pans, but I think I have learned to cut no closer than 1 inch from the lip of the pan and that has eliminated some of the shrinking. They were all basically equally difficult to roll out and transfer.

So, begrudgingly, I decided to tackle my mom's favorite go-to pie crust recipe. When I was little my parents owned their own company and as a result I spent a good amount of time at the "office." At the office, every day, the radio was on - but there were no tunes coming out of it unless you count the little jingles for the talk radio stations.

I don't remember what time or what day but I do remember regularly listening to this cooking show hosted by Jackie Olden. She was a guru of sorts, she had published a number of cookbooks and would walk through recipes on the air. I am not sure if my mom got the recipe from the radio show first and then bought the book but the below is the never fail pie crust from Jackie Olden's cookbook "Crowd Pleasers" (if you can get your hands on a copy, there are a number of recipe gems to be found between the covers).

This crust has worked for me a number of times since my first attempt and I am finally admitting that for once my mother knew best ;) (okay maybe it's not the first thing she has been right about).

Jackie Olden's

Never-fail Pie Crust

4 c. all purpose flour

1 1/4 c. vegetable shortening

1 Tbsp sugar

2 tsp salt

1 Tbsp vinegar

1 egg

1/2 c. water

Cut the shortening into the flour, sugar and salt.

Beat egg, vinegar and water in separate bowl.

Add egg mixture to flour mixture.

Make into 1 large dough ball. Cut dough ball into 4 equal size pieces. Round and flatten each dough ball and then wrap each in plastic wrap.

Chill for at least 15 minutes. Dough can also be frozen - a frozen, flat disk will take about 30 minutes to thaw.

Dust board with flour and roll. (I prefer to use a pastry cloth with flour and my Silpin rolling pin)

Place in pie pan and trim no closer than 1 inch from the outside edge of the pan if you are going to make a crimped edge. Trim right to the edge if you are going to flute the crust edge with a fork.

Makes 4 single crusts

Okay this isn't about baking..

But the smell eminating from my oven right now is so delicious I had to share it. I spent a good 20 minutes searching the web for something yummy to do with a pork tenderloin..and finally "stumbled upon" what smells to be a winner.

Take your loin, trim it, wash it, pat it dry.

Take 1 cup unseasoned bread crumbs and brown in 1tbsp of olive oil
Remove from heat and in a bowl mix in 4tbsp horseradish, salt and pepper to taste

In a separate bowl mix 3tbsp spicy (or dijon) mustard and 2tbsp mayo (I used light mayo since the flavor will be pretty much masked by the mustard anyway).

Place your loin(s) on a baking sheet (I put parchment on my baking sheet) slather with the Mayo and Mustard combo. Then cover with breadcrumb mixture.

Put in the oven at 450 for 25 minutes. Let rest before cooking.. it smells really good and I had to write about it.

I am still resisting my urge to bake, although I did scour the web today looking for interesting baking blogs and found a bunch that I really liked. I think you can see them on my blog, so by all means venture out and visit some! Once the store gets off the ground I am going to be hosting an entire site with a community area and a favorite links page so that all of my CraftBake customers can have instant access to other CraftBakers from around the globe!

As for the rest of my night.. I just need to figure out what to serve with this pork..and what wine to drink!