EagleTribune.com, North Andover, MA


November 8, 2013

Cookies from crust


It can be wrapped well in plastic and kept refrigerated for three or four days or frozen for several weeks.

Pastry recipe for double-crust pie:

Mix together:

2 cups all purpose flour

1 teaspoon salt

2 teaspoons sugar

Add 3/4 cup solid shortening.

Using a pastry blender or two knives, cut in shortening until crumbly.

Mix together:

1/3 cup water

2 teaspoons vinegar

1 large egg

Shake or whisk well; add to flour and shortening mixture, mixing together with a large fork until formed into ball.

Roll out dough into a rectangle shape until dough is as thin as you can get it without tearing.

Using approximately 3/4 of a stick of very soft butter, spread with your fingers to cover dough, right to the edges (use only enough butter to lightly cover the dough).

Sprinkle with cinnamon-sugar until dough is covered with a good amount, but do not over-do.

Starting with the long side closest to you, roll up dough keeping it as tight as you can (the first couple of inches will test your patience, but then it goes smoothly). When at the end, use your fingers to moisten the edges lightly with water so it will stick to the roll.

Use a pastry cutter or non-serrated sharp knife to cut the pastry into 1-inch pieces.

Place roll-ups an inch apart on a cookie sheet lined with parchment paper.

Bake at 375 degrees for 25 to 30 minutes or until the pastry begins to get golden brown.


Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.


Pastry Tips Liquid: Most recipes call for water to allow the flour to form gluten and let the dough stick together. Add too little liquid, and you'll have trouble molding a crust, but overdo it, and your pie bottom will be too hard. Acid: Vinegar can serve two useful roles in pie crusts -- it promotes tenderness and can keep the crust from getting too brown. The acidity of vinegar reduces gluten in the dough, making it more flaky and tender. The dough will also roll out more easily, shrink less during baking, and in essence be more forgiving and patchable. Any pie crust recipe can be easily modified by substituting 1 tablespoon of white or cider vinegar for the same amount of water. Fat: Fat lends flavor -- especially if you're using butter. Plus, it gives the dough a flakiness because chunks of butter coat the flour. This is why you don't want to cut the butter too small or have it at room temperature. When making pie crust, I use half butter and half solid shortening such as Crisco. Salt: Even in desserts a little salt peaks the flavor.

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