Sunday, April 12, 2015

A Traditional Farm Life - Baked Pie Shell 9”


A Traditional Farm Life
By Shasta Hamilton

Greetings from Enterprise, dear friends!  Gray clouds promised rain several times this week, but unfortunately did not live up to their promise in this neck of the woods.

Since our last visit I’ve had the pleasure of doing a little sewing.  In an amazing feat of unusual productivity, I actually completed two projects in one day!

The first was a prototype sunbonnet for all four of us ladies to wear this summer.  In “Little House on the Prairie” fashion, our bonnets are medium gray (to hide the dirt without getting as hot as a black bonnet in a Kansas summer) and have a stiff brim.  The brim is stiffened with something called “bonnet board.” Akin to waterproof poster board, it comes in large sheets and is cut to fit the size of the brim before insertion.

I was able to use a commercial pattern for the first sunbonnet for our oldest girl.  I have an adult size pattern for myself, but the smallest pattern I have fits our oldest daughter.  This means I will spend some time this weekend drafting two smaller patterns for my two youngest daughters.

While cutting out the first bonnet pattern, I noticed the girl’s pinafore also included in the pattern envelope would be a simple alternative to a tied apron—they take so much time to make! 

The pinafore covers and protects the dress and adds an extra layer of modesty.  It is similar in some ways to a jumper, but buttons in the back. Among Plain folk, it is often called a “circle apron.” Our choice of color is black, again because it is a practical color for little girls, but more importantly because it is a plain, dark color not apt to draw undue attention.

The pinafore turned out to be what I was looking for.  With no gathers or waistline to slow me down, it was matter of sewing the shoulders, attaching the facing to finish the neck and armholes, sewing down the sides and hemming the bottom.  Even though simple in design, it still took me several hours to complete alongside my other duties as a mother, but I was tickled to start a project after supper and complete it before going to bed—a rare feat around here!

Here’s a happy postscript to the “potato salad saga.”  My mother-in-law and sister-in-law were able to drive up from Wichita Thursday to eat at The Buggy Stop for the first time. Michael grilled them their choice of sandwich and served up their sides.  My mother-in-law had the potato salad. . . and loved it!

Out of the mouths of babes:  Our four-year-old daughter grabbed my hand tightly as we went down the stairs this morning and earnestly promised, “If you fall, I’ll catch.  These stairs are dangerous!”

After last week’s recipe for Lemon Pie, I thought it might be helpful to share a no-fuss pie shell recipe.  If you are pie-crust-phobic, take heart!  Each step is broken down into excruciating detail for the beginner.  If you run into trouble, I’m here to help—just call The Buggy Stop and we’ll talk you through.

Baked Pie Shell—9”

1-1/3 cups all-purpose flour
3 oz. vegetable oil 
1/2 teaspoon salt
1/4 cup cold water

  1. Preheat oven to 450 degrees.
  2. Place all ingredients in a mixing bowl and mix with a fork until dough forms a ball.  Dough should be moist and easy to work with.  If dry, add 1-2 tablespoons water a little bit at a time until evenly moist.  There should be no dry flour remaining, and any loose bits of dough should easily squeeze together to form a ball of dough. 
  3. Shape dough into a flattened disk.  Roll out between two pieces of waxed or parchment paper.  Turn over frequently and remove and replace top sheet to avoid wrinkles.  Dough should reach the edges of the waxed paper.
  4. Remove top layer of waxed paper and place exposed side of crust in a 9“ pie pan.  Remove remaining layer of waxed paper.  Without stretching, carefully lift edges and press the crust into the pan.  With a scissors or sharp knife, trim away excess dough 1/2” away from the edge of the pan.  Turn this under to make it even with the rim of your pan.  Flute edge of pie shell with your fingers or press flat with the tines of a fork.
  5. Prick bottom and sides thoroughly with a fork.  Cover bottom with aluminum foil, pressing to conform to the shape of the pan, and distribute dry beans in a single layer across the bottom.  This step keeps the crust from puffing up while baking.
  6. Bake 5 minutes; With hot pads, grasp corners of foil and remove foil with beans and bake an additional 5 to 10 minutes, until light golden brown.  Watch closely to avoid burning.  Remove from oven and cool on wire rack.

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385.


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