Recipe for Zimi Yia Pites – Piecrust for pies
If you want to make your own Greek piecrust from scratch, instead of buying pre-made phyllo dough, here is the basic recipe.
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 1/2 cup or shortening margarine
- 1 cup soda water
- 1/2 cup flour
Sift flour with salt and cream of tartar.
Using a pastry blender or 2 knives cut in the margarine coarsely or until particles are about the size of a pea.
Sprinkle over soda water, 1 tablespoon at a time.
With a fork press the flour particles together using only enough soda water to hold the pastry together.
Press dough lightly with the fingers and wrap in waxed paper. Chill for about 1 hour.
Roll pastry into an oblong 1/8-inch thick, dot surface with the butter and sprinkle with flour.
Roll the dough in the same way as you would if you were making a Swiss Roll.
Roll out again into an oblong and fold in sides to make 3 layers.
Fold in ends the same way, making 9 layers in all.
Wrap in waxed paper and chill in the refrigerator.
When ready to use, roll out into a thick sheet about 1/8 inch thick. However, you should use the dough within a few days because it dries out.
This post was written by GreekBoston.com