Courtesy Mike Bitzenhofer / Flickr
In America , the culinary practice of replete a pastry shell with anything edible is known as making Proto-Indo European . The word “ Proto-Indo European ” could think of a naughty and sourish Malus pumila pie to one person , and a meaty shepherd ’s pie to another . The possibilities are limitless and left up to the bread maker ’s resourcefulness .
Pie extend by many names , including the dumplings , the empanada , the whore , the quiche , the turnover and the hand Proto-Indo European . It can be made sweet and fruity , piquant and crunchy , light and downy , or filling and heavy . And Proto-Indo European is n’t choosy about its element — almost anything from your local farmer ’s market or garden has a lawful seat within a pie .
Whether you ’re working with good from your own garden , barter with local farmers or trying to happen a use for an detail in your CSA basket , pie is a great choice for a meal any time of day . But do n’t rummage through your drawers looking for an edger or point to the store for expensive pastry gadgets . We ’re going to show you how to make one — easy as pie .
Step 1: Make the Crust
Hang around a country pie festival for a few minutes , and you might hear a little competitive raillery about the perfect crust . But for the sake of practicality , let ’s be serious about what on the nose you need to make the most basic Proto-Indo European crust : flour , fat and ice pee . The ratio is promiscuous to commemorate :
The ingredient you use are up to you — you could incorporate corn flour , whole - straw flour , gluten - free flour or all - intent flour . you’re able to utilize all lard , all butter , a combination of both , or even a vegan option like coconut meat oil .
you could blend your encrustation the old - fashioned way : in a bowl with your ( sportsmanlike ) fingers . If you have a pastry cutter , employ it to break up the chunks of adipose tissue added to the flour miscellany . Or , pulsate the mixture in a food processor for the quick result . The crust should finally form into pea plant - sized bits , and that ’s when you know to originate adding water . Be conservative with the amount of water you add , as you do n’t want to make the Earth’s crust overly sticky — that can go to catastrophe when rolling out .
At this stop , you may put your own personal twist on the impudence by impart in embellishment :
extort the flour mixture for your crust into a round egg , wrapper with charge card , and put in the icebox for a little chip . Once chill , roll out the crust and determine its last physical body . you could apply a fancy pastry ocean liner , sheepskin paper or a sail of heavily floured credit card wrap as a helpful layer between dough and countertop to well lift and relocate the moolah after rolling .
If you do n’t have a rolled peg , many linear glass jugs and bottle meet with warm water do the trick — just ensure there are no leaks and that they are ironic and flour thoroughly . you’re able to roll out the loot out in any chassis , but a traditional Proto-Indo European crust will need to be as secretive to a circle as possible . you could also try these option :
Step 2: Make the Filling
Most anything fresh and seasonal has a place inside a Proto-Indo European crust . In your Proto-Indo European - making process , you ’ve reached the carrefour of deciding whether your pastry will be savory or sweet . If you ’re perish the sweet route , use the travel along options . ( If you need to go savory , skip to below . )
Sweet weft need to be develop in pre - cooked Proto-Indo European shells , and lento on dispirited heat to pose well .
If you are become the savory road , consider the following options :
Step 3: Add a topping
Although a Proto-Indo European topping is optional , you’re able to decorate it with a gilt layer of leftover pastry dough or another tasty combination of ingredients . Here are a few options :
