Parve, Cookie And Pie Dough Recipe

History of Parve, Cookie And Pie Dough:

Parve, also known as pareve or parev, is a term used in Jewish dietary laws to describe food that is neither dairy nor meat. This concept stems from the biblical prohibition of mixing milk and meat. Parve food is often made with ingredients such as fruits, vegetables, grains, and oils to provide a delicious and versatile option that can be enjoyed with dairy or meat-based meals.

The Parve, Cookie And Pie Dough recipe is a versatile and simple dough that can be used for both cookies and pie crusts. It is a popular choice for those who follow a kosher diet or have dietary restrictions.

Fun Fact: The origin of pie can be traced back to ancient Egypt, where it was first created by Egyptians using a mixture of ground oats, wheat, honey, and spices. The concept of pie-making quickly spread across Europe and the Middle East, and today pie has become a beloved dessert in many cultures.

Now, let's get to the recipe!

Parve, Cookie And Pie Dough Recipe:

Ingredients:
- 1 1/2 cups of flour
- 1/2 teaspoon of baking powder
- A generous half cup of oil
- An exact half cup of very cold (or ice) water
- Pinch of salt

Instructions:
1. Sift the flour and baking powder into a mixing bowl, ensuring a well-combined mixture.

2. Create a depression in the center of the flour mixture.

3. Pour the generous half cup of oil and exact half cup of very cold (or ice) water into the depression.

4. Add a pinch of salt to the mixture.

5. Quickly mix the ingredients with a fork until the dough starts to come together.

6. Divide the dough into two equal portions.

7. Avoid kneading the dough too much. Instead, lightly roll each portion on a well-floured board.

8. Once the dough is rolled out, you can spread it on pans for baking.

9. Fill the dough with desired pie or cookie filling.

10. Bake the pie or cookies in a preheated quick oven at the specified temperature of your recipe.

Tips and Notes:

- It is essential to ensure that all the ingredients, especially the oil and water, are cold. This will help create a flaky and tender crust.

- Do not overmix or knead the dough too much. The goal is to just bring the ingredients together without developing gluten.

- The dough should be rolled out as quickly as possible to prevent the oil from warming up and creating a greasy texture.

- For pies, it is recommended to trim the edges of the dough and raise the sides by placing the palms of your hands on opposite sides. This technique prevents leakage and ensures a tender crust.

Similar Recipe Dishes:

1. Pâte Brisée: This French pastry dough is often used as a base for both sweet and savory pies. It involves mixing flour, butter, salt, and cold water to create a flaky and buttery crust.

2. Shortbread Cookies: Shortbread cookies are made with a simple combination of flour, butter, sugar, and salt. This dough can be rolled out and cut into various shapes before baking.

3. Rugelach: Rugelach is a Jewish pastry made from a cream cheese-based dough that is rolled with various fillings such as fruit preserves, chocolate, or nuts. It is often enjoyed during Jewish holidays and celebrations.

Whether you are baking a pie or making cookies, this Parve, Cookie And Pie Dough recipe offers a versatile and delicious base for your creations. Enjoy experimenting with different fillings and flavors to make it your own!

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