Water Pie - Recipe from the Great Depression (2024)

FAQs

What is water pie made of? ›

The pie is made by adding water mixed with sugar, flour and butter, and sometimes some spice such as vanilla or cinnamon, to a pie crust. The starch in the flour makes the mixture set and thicken, thus acquiring a custard-like consistency. Soft drinks such as Sprite may be used in place of water.

Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter, or eggs, because the ingredients were then either expensive or hard to obtain.

Richard's solution: The trouble with pastry is that you need to be accurate; too much water and you're left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.

Cold water is added to pie dough to keep fats solid while warm water is used to activate yeast. Viscosity and consistency: addition of water affects dough and batter viscosity. Consistency accomplished with the addition of water that defines whether its a batter or a dough.

Celery soup mixed with tuna fish and mashed potatoes. A salad of corned beef, gelatin and canned peas. Baked onion stuffed with peanut butter. Those are just some of the recipes Americans turned to during the Great Depression, when many families struggled to eat enough nutritious food.

Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.

“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery. Because the alcohol burns off quickly in the oven, drying out the crust, we could add enough vodka to keep the dough wet and extremely supple.

Gluten is what makes bread soft and stretchy – it's desirable in bread, but not in pie dough. Rather, pie dough should be flaky and tender! So, it's important to use cold butter and ice water with your flour, as the coldness interrupts gluten development.

What is a flour and water mixture called? ›

Answer and Explanation:

The mixture of water and flour forming a dough is a heterogeneous mixture that has the properties of a suspension. A suspension is a mixture in which the solute particles are larger in size and thus can be seen with the naked eye.

Bread flour contains more gluten than all-purpose flour, making it ideal for bread but not ideal for pastry. Since you don't want to activate too much gluten in pie crust dough—the gluten can make it tough and less flaky—a lower gluten flour like all-purpose is better.

Hula Pie is made with Kimo's favorite macadamia nut ice cream piled high on a chocolate cookie crust and topped with chocolate fudge, whipped cream, and more macadamia nuts. It is sized for sharing, but rarely goes unfinished! Come on in and enjoy a slice.

To make the sturdy hot water pastry crust you need hot water, a fat (butter, lard), and flour. Nothing to complicated, just a change in the elasticity and structure compared to cold short crust pastry. It is important to mold the dough while its still warm.

Since it was invented it has become one of the most popular desserts in the world probably. Crack Pie is made of an oatmeal cookie crust filled with rich buttery pudding made mostly out of sugar, butter, cream and egg yolks. After baking it receives a golden top that is especially attractive and tempting.