Chef Tom Bivins from Crop Bistro & Brewery joins us this morning with tips on how to make a key staple of your holiday desserts.
Crop Pie Dough
Yield 4 single crusts
4 cups All-purpose flour
1 TB. Sugar
¼ tsp. salt
1 cup + 3/4 cup Shortening or Unsalted Butter, or a combination of both
½ cup Cold Water
1 TB. Cider Vinegar
Combine the dry ingredients. Cut in the butter with a pastry cutter or two knives if you do not have a pastry cutter. In a separate bowl, combine the water the egg and the cider, whisk to combine.
Make a well in the dry mixture and add the wet ingredients to the dry. Using a fork, combine the two until it just comes together. Form into a ball, divide into 4 parts and place each part between parchment sheets. Refrigerate for about 1 hour, use immediately, and then use within 2 days or freeze for up to 2 weeks.
Flour rolling pin, rolling board and roll to as thin as possible or where you are comfortable; however, the dough has to be at least 2 inches larger than the pie plate.
If you are making a custard pie like chocolate or coconut or lemon meringue, use graham cracker crumbs as well as flour to roll out dough.
Streusel Topping for Pies
8 oz. Butter
8 oz. Brown Sugar
8 oz. All Purpose Flour
4 oz. Rolled Oats
4 oz. Walnuts
½ TSP. Salt
Combine the streusel topping by hand or in a food processor. Refrigerate and place in a tight container.