Melt In Your Mouth Pie Cobbler Crust Recipes

Steps:

• 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
• 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
• 3. Then add the water, a little at a time.
• 4. Pulse until a ball forms.
• 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
• 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
• 7. Cook for 5 minutes or until thickened. Set aside to cool.
• 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
• 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
• 10. Pour the cooled filling into the crust.
• 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
• 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
• 13. Enjoy! This is also great served with a scoop of ice cream.

Steps:

• Cut the Crisco into the flour and salt. Don't overwork. This should be very rough consistency.
• Beat the egg; add vinegar and water.
• Sprinkle the water mixture over the flour.
• Toss with a fork until coarsley mixed.
• Divide dough in half for two pie crusts. Shape into balls and chill 15 minutes.
• Roll on floured surface.
• Balls of dough may be combined for a large cobbler crust.
• Follow baking instructions for your pie or cobbler.

Steps:

• PASTRY:.
• Sift the flour into a bowl with the icing sugar and 1/2 tsp salt. Using a knife or a processor, cut the butter and cream cheese into the flour mixture until it resembles coarse breadcrumbs.
• Add enough cream to mix to a soft dough. Gather into a ball and knead very briefly to smooth it out. Divide dough into 2; wrap each in cling film and chill for at least an hour.
• Lightly grease your bun tins. On a lightly floured surface roll out the pastry to the thickness of a coin, then stamp out equal numbers of 6cm and 7cm circles. Roll up the offcuts, knead lightly, and then roll out again.
• Use the larger circles to line the cups of the tins. Place a heaped tsp of mincemeat in each cup, cover with the smaller disc and lightly press together. Make a small hole in the centre of each lid for the steam. Chill for 30 minutes before baking.
• Heat oven to220/gas 7 and place a baking sheet in the oven to heat up (the intense blast of heat to the bases helps them to cook through more effectively).
• Bake for 10 minutes approx; reduce heat to 180/gas 4, then cook another 10 minutes, until golden brown. Brush lightly with milk, dust with caster sugar, and then return to the oven for approx 1 minute.
• Cool in the tins for 5 minutes, and then ease out. These will freeze for up to 3 months!