Thursday, February 11, 2010

Collectors' Camembert Pie-Crust Recipe


1/3 cup of Milk
2 tb Butter
2 teaspoon of Sugar
2 1/2 teaspoon of Dry yeast
3/4 teaspoon of Salt
1 Egg; lightly beaten
1 1/2 teaspoon of Canola oil
1 1/4 cup of Flour; or more to taste
Heat the milk, butter and sugar until the butter is melted. Remove from the
heat and set aside to cool slightly.(105-115 degrees) Stir in the yeast
into the mixture and let it stand for 10 mins. Stir in the salt, egg and
oil. Add the flour 1/4 cup at a time, stirring well until each addition is
throughly incorporated and the dough hold together well. Turn out onto a
lightly floured board and knead for 10 mins. adding more flour if
necessary, until the dough is smooth and satiny
Place the dough in an oiled bowl and turn to oil the top. Cover the bowl
and set aside to rise at room temperature until triple in bulk (about 2
hours). Punch the dough down and roll it into a rectangle approximately
9"x13". Place in a jumbo size zippered bag. Refrigerate for up to 6 hours.
When you begin to prpare the filling remove the bag from the refrigerator.
Filling recipe to follow
Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook
by Carol
Recipe by: Diane Mott Davidson, The Grilling Season
Posted to MC-Recipe Digest by Carol & Bob Floyd on
Mar 11, 1998

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