The trick is to smoke the meat and not make the meat smoke
PIE CRUST - Big Green Egg
Date: September 19, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The pie crust used a few simple ingredients: All-purpose flour, butter, cold water, table salt & shortening.
The flours, salt & shortening were pulsed to mix in the food processor.
Next the butter was mixed in.
The mixture was pulsed to mix the butter in & was stopped when the mixture had the consistency of corn meal. The next step was to mix in the cold wate, 1 tablespoon at a time, while the processor was running. The processor was stopped when a dough ball formed.
The dough ball was turned out and pressed into a disc. The disc was wrapped in plastic wrap & it goes into the refrigerator for at least 30 minutes.
15 minutes before you are ready to use the dough it gets pulled out of the refrigerator.
The dough has warmed up for 15 minutes & is rolled out & placed in a 9" pie plate.
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For my first pie crust on the Big Green Egg I figured the safest bet was to use this pie dough crust from the Big Green Egg Cookbook. It made a single 9" pie crust with the help of a food processor, or it can be made by hand.