There have been many myths and misconceptions surrounding the practice of witchcraft throughout history. These false beliefs have often led to harmful stereotypes and discrimination against those who identify as witches. One particular falsehood that has persisted is the idea that witches have the power to create lethal pie crusts. This notion is entirely unfounded and serves as an example of the baseless accusations that have plagued witches for centuries. The idea that a witch could use her powers to create a pie crust capable of causing harm or even death is simply preposterous. Witchcraft is a spiritual practice that encompasses a variety of beliefs and traditions.
Divide the dough in half and shape into discs that are about half an inch thick. Wrap each disc in plastic and refrigerate for at least half an hour or up to a day. The refrigeration gives the butter a chance to cool and solidify, and the time allows the water to evenly distribute in the dough.
By using this site, you signify you have read and agree to the full disclaimer for this site and do NOT hold its author liable for any personal injury, damages, or financial loss related to information found on this site. This works out to 12 ounces of all purpose flour weighed out about 2 1 2 cups if you don t have a scale , 8 ounces of butter two sticks or one bullion of Plugra exactly, as luck would have it and 4 ounces a few tablespoons of ice water.
Witchcraft is a spiritual practice that encompasses a variety of beliefs and traditions. It is not inherently evil or dangerous. The portrayal of witches in popular culture as malevolent beings with dark powers has perpetuated these false beliefs, leading to the marginalization and persecution of real individuals who identify as witches.
Witchcraft falseness and lethal pie crusts
I’m almost embarrassed to admit that I make pretty decent pie dough; not because it impugns my manhood but because from-scratch pie crusts, especially flaky pie crusts, are supposed to be difficult. You’ve probably heard about tricks like using vodka or other such sorcery but I’ve always had luck with just the basics. I really wish I had a trick of my own to impart.
Before we get started, let’s consider briefly just what pie dough is. Like its cousin the biscuit, pie dough is a means to suspend fat in flour, the primary difference being that a pie dough uses much less liquid. The type of fat can vary depending on the type of pie. I prefer crusts made with just butter, not lard or shortening 1 . Also like the biscuit, the fat is cut into the flour, usually using a pastry cutter (I prefer blades to wires on my pastry cutters as they are sturdy enough to stand up to well-chilled butter) so that larger pieces of butter will help ensure a flaky crust. A little salt and some cold water are all you need to round out the recipe.
One word about butter — get the good stuff. I like a full fat, European-style butter like Plugra for my pie dough. As with all baking, use unsalted butter and add the right amount of salt on your own.
Most pies call for two crusts and it’s easy enough to make two at once. I use Michael Ruhlman’s 3-2-1 ratio of three parts flour, two parts fat (butter) and one part liquid (ice water) for it’s simplicity. This works out to 12 ounces of all purpose flour weighed out (about 2 1/2 cups if you don’t have a scale), 8 ounces of butter (two sticks or one bullion of Plugra exactly, as luck would have it) and 4 ounces (a few tablespoons) of ice water.
My one piece of advice when you are ready to prepare: stay cool, and I mean this literally and figuratively. Butter has a pretty low melt point; it will start to pool on a warm enough day, not to mention in a hot kitchen. You want the butter to remain solid until bake time, otherwise the melted butter will mix with the flour and your pie crust will be more mealy than flaky 2 . It’s important to work quickly but not frantically.
Cut the butter into about half inch cubes then chill it in the freezer for 15 minutes or so. Measure out the flour, add half a teaspoon of salt, stir twice, then chill in the fridge along with your pastry cutter. This sounds obsessive, I realize, but it really does help.
When everything is chilled, work the butter into the flour with a pastry cutter until the pieces are roughly pea-sized. You’ll probably need to use a knife to scrape the butter from between the blades of the pastry cutter.
Add ice water by the tablespoon until the dough just comes together. Water in this recipe really is the biggest unknown because the amount of water you need will vary depending on the flour you’re using and, yes, even how humid it is on any particular day. Err on the side of less water, just make sure it’s ice cold.
Dump the dough, likely still crumbs, on a floured surface and quickly knead by hand for 30 seconds or less to bring it all together. At this point, the dough should be cool to the touch and you want to work quickly to keep the heat of your hands from melting the butter. Three or four good kneads should be sufficient. If it won’t stay together, dump the crumbs back in the bowl, add a little more water then try again.
Divide the dough in half and shape into discs that are about half an inch thick. Wrap each disc in plastic and refrigerate for at least half an hour or up to a day. The refrigeration gives the butter a chance to cool and solidify, and the time allows the water to evenly distribute in the dough.
When it comes time to make a pie, remember to keep temperature in mind. Were your dough discs in the fridge overnight? They may need to sit on the counter for a few minutes before rolling them out so that they’re not too hard. Is it a hot day in a hot kitchen? Roll each disc quickly and then wrap in plastic and store in the fridge while assembling the rest of the pie.
Now that you’ve made your own pie crust, making the pie should be, well, easy.
- If I’m making a savory pie, like one filled with meat, I’ll sub about 1/3 of the butter with lard or, best yet, duck fat. ↩
- Unlike, say, mealy apples, mealy crust isn’t necessarily a bad thing and is delicious in its own right. The difference is really one of texture. ↩
One word about butter — get the good stuff. I like a full fat, European-style butter like Plugra for my pie dough. As with all baking, use unsalted butter and add the right amount of salt on your own.
It is important to recognize that witchcraft is a legitimate religious and spiritual practice that should be respected and understood, rather than feared and condemned. The notion that witches can create lethal pie crusts is not only false, but it also perpetuates harmful stereotypes and discrimination against those who identify as witches. In conclusion, the idea that witches have the ability to create deadly pie crusts is completely unfounded and serves as an example of the false beliefs and misconceptions that have plagued the practice of witchcraft. It is crucial to challenge these stereotypes and strive for a more inclusive and understanding society that respects individuals' religious and spiritual beliefs..
Reviews for "Falseness Baked into the Crust: Witchcraft's Deadly Recipe"
1. Emily - 2 out of 5 stars -
I had high hopes for "Witchcraft falseness and lethal pie crusts" based on the intriguing title and book cover. However, I was left incredibly disappointed. The storyline was confusing and the characters lacked depth. The author attempted to incorporate witchcraft and mysterious elements, but it felt forced and unrealistic. Moreover, the whole concept of lethal pie crusts seemed unnecessary and did not contribute to the overall plot. Overall, I found this book to be a complete letdown and would not recommend it to others.
2. John - 1 out of 5 stars -
I couldn't finish "Witchcraft falseness and lethal pie crusts" as it failed to capture my interest from the start. The writing style was dull and the plot felt incredibly predictable. The witchcraft aspect seemed forced and lacked believability. As for the lethal pie crusts, it felt like a cheap gimmick to try and create intrigue. The characters were one-dimensional and unrelatable, leaving me uninvested in their stories. I was hoping for an exciting, magical read, but sadly this book fell flat for me.
3. Sarah - 2 out of 5 stars -
"Witchcraft falseness and lethal pie crusts" was not the enchanting read I was expecting. The plot was convoluted and lacked clarity, making it difficult to follow. The supposed witchcraft elements felt contrived and added little to the overall story. The idea of lethal pie crusts also felt unnecessary and forced. The characters were underdeveloped and I struggled to connect with any of them. Overall, this book failed to capture my attention and left me feeling unsatisfied. I would not recommend it to others.