L
LolaGal
Perfect Pie Crust
1 cup self rising flour
1/2 cup all purpose flour
1/2 cup cold refrigerated Crisco vegetable shortening
1/2 stick butter or margarine (1/4 cup)
1/4 cup (or less) ICE WATER
Mix ingredients in cold mixing bowl except for Ice water! save that for last!
Take fork and mix the flour butter and crisco into small pea sized shapes. cut butter and crisco into flour well.
sprinkle ice water on dough in bowl! GO EASY! just enough water to make the dough into a ball! You should have water left over when you get done! Be careful. [ wet dough can be fixed by adding a little more flour if you add too much water.]
divide dough in half, this recipe makes 2 pie crusts!
roll out pie crust on pastry sheet with rolling pin, don't forget to flour the surfaces of all so the crust don't stick. If it sticks, it is too wet!
Place crust in oven at 350 degrees until light brown! don't let it get brown!
Take out of oven and cool your crust on rack.
CHOCOLATE POT PIE RECIPE (FILLING)
scant 1/4 cup Hershey's Baking Cocoa Powder
1 cup sugar
2 egg yolks (save whites for meringue)
1/2 cup flour
3 tablespoons of marijuana butter/margarine
[or use regular butter and use a few grams of bubblehash]
2 cups milk
1/4 teaspoon vanilla extract
OK, mix the flour and sugar and cocoa together in a saucepan. work out the lumps!
dump in the egg yolks.
bust the egg yolks.
add the milk stir CONSTANTLY!
add the budder and/or the hash.
DO NOT ADD VANILLA UNTIL LATER!
Cook on high heat, but you have to stir Constantly!
Cook the mixture until it begins to thicken, then add the vanilla.
Continue cooking until well thickened, but do not burn, do not quit stirring, do not walk away from the stove.
Pour mixture into pre cooked pie crust and let this cool completely.
MERINGUE:
2 egg whites are good, 4 are really better for BIG meringue.
3 or 4 tablespoons of sugar
1/4 teaspoon vanilla extract (add at the very end when eggwhites are stiff)
OK put eggwhites in COLD copper mixing bowl, beat on high with mixer, adding sugar slowly.
When egg whites are stiff and form stiff peaks in bowl, add vanilla and continue beating a couple more minutes.
Put meringue on top of cooled Chocolate Pot Pie and place in oven at 350 degrees F for a few minutes until light golden brown.
(make sure meringue touches edge of crust, or it will pull away as it cooks)
Let pie cool a while, enjoy your chocolate pot pie!
double recipe for 2 pies!
give one to a friend.
1 cup self rising flour
1/2 cup all purpose flour
1/2 cup cold refrigerated Crisco vegetable shortening
1/2 stick butter or margarine (1/4 cup)
1/4 cup (or less) ICE WATER
Mix ingredients in cold mixing bowl except for Ice water! save that for last!
Take fork and mix the flour butter and crisco into small pea sized shapes. cut butter and crisco into flour well.
sprinkle ice water on dough in bowl! GO EASY! just enough water to make the dough into a ball! You should have water left over when you get done! Be careful. [ wet dough can be fixed by adding a little more flour if you add too much water.]
divide dough in half, this recipe makes 2 pie crusts!
roll out pie crust on pastry sheet with rolling pin, don't forget to flour the surfaces of all so the crust don't stick. If it sticks, it is too wet!
Place crust in oven at 350 degrees until light brown! don't let it get brown!
Take out of oven and cool your crust on rack.
CHOCOLATE POT PIE RECIPE (FILLING)
scant 1/4 cup Hershey's Baking Cocoa Powder
1 cup sugar
2 egg yolks (save whites for meringue)
1/2 cup flour
3 tablespoons of marijuana butter/margarine
[or use regular butter and use a few grams of bubblehash]
2 cups milk
1/4 teaspoon vanilla extract
OK, mix the flour and sugar and cocoa together in a saucepan. work out the lumps!
dump in the egg yolks.
bust the egg yolks.
add the milk stir CONSTANTLY!
add the budder and/or the hash.
DO NOT ADD VANILLA UNTIL LATER!
Cook on high heat, but you have to stir Constantly!
Cook the mixture until it begins to thicken, then add the vanilla.
Continue cooking until well thickened, but do not burn, do not quit stirring, do not walk away from the stove.
Pour mixture into pre cooked pie crust and let this cool completely.
MERINGUE:
2 egg whites are good, 4 are really better for BIG meringue.
3 or 4 tablespoons of sugar
1/4 teaspoon vanilla extract (add at the very end when eggwhites are stiff)
OK put eggwhites in COLD copper mixing bowl, beat on high with mixer, adding sugar slowly.
When egg whites are stiff and form stiff peaks in bowl, add vanilla and continue beating a couple more minutes.
Put meringue on top of cooled Chocolate Pot Pie and place in oven at 350 degrees F for a few minutes until light golden brown.
(make sure meringue touches edge of crust, or it will pull away as it cooks)
Let pie cool a while, enjoy your chocolate pot pie!
double recipe for 2 pies!
give one to a friend.
