Pie Crust problems!!

[norgeway]

Why can I not get pie crust to work!??? I have tried every recipe there is, even the box mixes like Jiffy and Pillsbury, and 9 times out of 10, I end up cursing and swearing!! I go EXACTLY by the recipe, and usually it is so tender it falls apart, or breaks when I try to flute it, my Grandmother could make the flakiest most beautiful pies, perfect fluted edges, Why can't I!!?? If I add more water than the recipe calls for ..it sticks to the cloth!! ive tried everything..HELP!!I think im a fairly good cook, but for some reason, pie crust is my downfall, Grandmother could roll out a sheet of pastry and pick up the whole darn thing and it would never tear or break, yet was as flaky as could be!!Since she has been gone 23 years, I cant get her to show me!!! I wish I could.

 

[launderess]

Without Seeing Each Recipe It's Hard To Tell

But...

If using butter for the fat it must be kept cold until ready to be mixed with the flour. When combining the butter with flour you want to use either a "pastry cutter" or roll the pieces of fat into the flour (again trying not to warm it up) until it makes little beads. Once the crust is rolled flat the beads of butter will form the pockets that make for tender crust.

When making any sort of pie crust you want to keep the surface you are working on and every thing else as cool to cold as possible. Use your finger tips and not palms of hands to avoid warming up the dough.

Also avoid over working the tough as that activates the gluten in flour making for a tough crust.

Usually one gets better crusts with shortening or lard versus butter. Neither of the first two contain much if any water, whilst butter does. When the water in fat warms it can cause all sorts of problems with pie crusts.

Finally try rolling your pie crust in between two layers of waxed paper lightly dusted with flour. Once you have the correct size/shape carefully lift off the top layer, pick up the lower layer via the wax paper, turn upside down and place in pie pan, then gently peel off the wax paper from the "back" (side facing towards you).

Adding to much water and or flour whilst rolling out a crust can cause problems as well. You never want more than a dusting of flour when rolling out dough. Keeping items such as your rolling pin and such cold (I put mine in the fridge for an hour or so before starting), helps cut down on sticking.

 

[rp2813]

I gave up on from-scratch crust long, long ago. The roll-out stuff works for me, has a great texture to it, and serves to further bolster the old saying "easy as pie."

Some of us just weren't meant to make our own crusts. It's a skill and an art.

 

[daveamkrayoguy]

MY Pie Problems:

The filing is runny & liquidy...

I have to put it in the FREEZER in order for the filing to be more solid (as opposed to the fridge) but the Downside: the damn thing is AS HARD AS A ROCK!!!!

-- Dave

 

[maytagbear]

I can make decent pie pastry,

but rolling pins and I are sworn enemies. Not even frenemies.

So, unless it's a baking day with a friend or two, I also use the Pillsbury refrigerated crusts.

Keep it cold--even refrigerate the measured flour. Tightly covered, so it doesn't pick up moisture or scents in the fridge. Best flour (in my experience-and I'm just relating what I know) is bleached national brand all purpose, like Gold Medal. White Lily and Martha White are too soft for pastry, and bread/bread machine flour (like King Arthur in the BLUE bag, or Robin Hood, or Montana Sapphire) is too hard for pie pastry.

Cook's Illustrated magazine says to use chilled spirits....80 proof drinking liquor, like vodka or even bourbon. They say that because of the alcohol displacing water, it makes for a better crust.

Be fast. Cook's Illustrated uses a full size processor with the Steel Knife ("S" blade.) I do that too.

I no longer like or buy Crisco brand shortening. I buy an organic brand called Spectrum.

However, I do usually use the Pillsbury crusts.

Good luck, Hans. Good luck.

Lawrence/Maytagbear

 

[mixfinder]

Pure Bull

Mix it in the mixer, roll in copious amounts of flour, crimp it and its in the oven in under 5 minutes.

 

[abcomatic]

Pie Crust

Norgeway,here is my receipe for pie crust: makes a 2 crust pie
2 C. of all purpose flour
a dash or 2 of salt
2/3 C of oil (like Wesson)
1/3 COLD water
combine the salt and flour, add the oil and then add the water.
mix it until it forms a ball.(DON'T OVERWORK THE DOUGH)
place in the 'fridge and get it cold

Make your filling and when that is ready, work the ball once again until all of the oil is absorbed. Divide the ball in half, a bit more for the bottom crust and roll between 2 pieces of waxed paper. Place the rolled piece in the pie plate with one piece of the waxed paper off,then peel the other paper away. Fill with your filling, repeat the process with the top crust, adjust if you need to, crimp the way you like and there you have it. Good, flaky pie crust and that was so easy.
This is NOT recommeded for creme pies that you need to bake the crust first.
Follow the receipe for your filling and the temp. of heat in the oven that you have pre-heated. Try this and let me know what you think. Thanks, Gary

 

[whirlcool]

When combining fat & flour in a food processor make sure you pulse it rather than mix it. Over mixing will make it tough and will warm up the fat making a mess rather than a nice pie crust. I always refrigerate mine for about 15 minutes before rolling.

 

[vacbear58]

And from the UK ......

A lot of good advice above, here are some tips from me:

We work by weight not volume so porportions of flour to shortning 2:1 I normally use 8oz flour to 4 oz shortning.

Use hard margerine, butter or lard - not softened or whipped.

Use flour with no raising agents and as noted above 50/50 lard/butter will often produce a lighter pastry.

Everything needs to be as cool as possible, use shortning straight from the fridge, and in warm humid weather refrigerate the flour as well. Cut the shortning into cubes (about 1/2 oz) before adding to flour.

Ideally use the S knife blade in a food processor to "rub in" the shortning into the flour - for the porportions above should not be more than about 20 seconds pulsing. The mixture should look like course breadcrumbs.

Unless I am making a sweet shortcrust pastry (Pate Sucre or Pate Brissee) which use egg as the binding ingredient I NEVER add the liquid in the processor.

Tip the "rubbed in" mixture into a bowl and add cold water slowly using a flat bladed knife (I use a small palette knife) to "bring it together".

It is impossible to specify a definate amount of water. It all depends on teh flour, the humidity, whether you are a little over or a little under in teh shortning. I would say start with a about half of a 1/4 cup (I actually use about 1/3 of a small glass such as you would use for juice at breakfast), but do not add all of it at first in case it is not all necessary. Stir with the knife and when it comes to large clumps bring it together into a ball with your hand.

The pastry should come cleanly from the bowl. It it feels sticky, sprinkle in a little more flour and very gently knead it into the pastry ball.

IMPORTANT: Refrigerate the pastry ball (no need to cover) for about 1/2 an hour - this allows the gluten in the flour react with the liquid and makes it more "elastic".

Make sure the pie dish or pan is greased ready to receive the pastry.

Some people roll the ball out between two layers of cling film, but I just flour the surface (more than a pinch, less than a handful), flatten out the pastry ball and a little flour on that too, and flour the rolling pin.

As the pastry begins to flatten out turn it and turn it over, with a little more flour spread over each side. Use the flat edge of a knife to bring the edges of the pastry into a neat and flat edge. Obviously roll the pastry into the approximate size you need.

When rolled, loosely roll the pastry back around the rolling pin, to support it as you line the pie dish or pan, unrolling from one side to the other.

Hope this helps and happy baking

Al

 

[lordkenmore]

It's been years since I made a pie crust. But I can echo the chill, chill, chill! statement based on my experience/memories.

I remember making a crust once that used oil. Recipe was probably similar to the one Gary/Abcomatic provided above. As I recall, based on my 1st (and last attempt), the crust turned out well. I'd be tempted to try that crust again someday.

A final possibility, and one that would have pie purists shuddering: make a graham cracker crust. My mother hated making real pie crusts, and this was her approach when/where possible.

 

[norgeway]

Thanks guys....BUT.

I never have trouble with the crust being tough...on the contrary, its always too tender, it usually falls apart before I ever get it in the pan, Never tried the oil pastry, im going to try that one ..I wish I could make a tough dough just once..LOL I can work biscuit dough for ever and they still are flaky and light, but pastry is another matter!..I will try the mixer also!

 

[combo52]

EASY AS PIE CRUSTS

I am with Ralph and others on this one as I love making pies. I have been using the roll out crusts since they came out. And I find that the store brands work just as well, I always have several in the freezer in case of an emergency, LOl.

 

This time of year when all the fall apples are available I usually start baking apple pies. I usually use two or more types of apples in a Corning Ware pie plate and with the apples pilled more than a inch higher than the edge of the pie plate. While I am putting the pie together I am preheating the Thermador micro-convection wall oven to 400 degrees [ about 6 minutes ]. Then I pop in the pie for 8 minutes max of high MW power and it is perfectly done every-time with a perfectly browned crust. In fact the crust never gets a chance to get too dark or burned around the edges. I often do one after another never had a failure yet and it seems that I am always asked to bring pies and other deserts to car club functions etc.

 

[franksdad]

Pie crust and biscuits

I can't make either.  My Mama could bake the best biscuits and throw down a pie crust!  Lord knows she tried to teach me but I must be pastry challenged.  I use the roll out crusts and Mrs. Smith's frozen pie crusts with good results.  And thank goodness for the Pillsbury frozen biscuits! 

 

When my Mama made pie crusts she used Crisco shortning.  Mama always kept a clean flour sack rolled around her rolling pin which my father carved out for her when they first married.  Mama would lay the flour sack on the counter and sprinkle it with flour.  The flour sack would give as the crust stretched when Mama rolled it.  Mama would then lift the flour sack (with crust intact) and flip the crust over into the pan or on top of the pie filling.  Mama would shape the left over crust into bite-sized pieces, pat with butter then sprinkle with cinnamon and bake.  Many happy memories.    

 

Now Mama did teach me how to make a "mean" pone of cornbread! 

 

 

[henry200]

In my extended family on my father's side "dessert" almost always meant pie.  At holiday dinners three different kinds of pie were always the minimum; apple (always Haralson apples!) pumpkin, green tomato mince, plus rhubarb, raspberry or any other kind of fruit stocked from that year's harvest in the freezer.  I'm not sure if it's nature or nurture but I have been making pies since I was 10 and have never had any trouble.  The crusts are always super tender with layers and layers of tissue-thin flaky goodness.  For a two crust pie I use 2 cups of sifted all-purpose flour, cut-in nearly a cup of cold shortening with a pastry blender until there are consistent pea-sized nuggets, sprinkle it with 5-7 TBSP of ice water, then toss with a fork until it holds together.  I have a wooden rolling pin that is well-seasoned and non-stick from rolling thousands of pies and a board which is used exclusively for rolling pastry and making bread.  I divide the dough in half, roll it out using a care-free amount of flour, roll up the pastry around the rolling pin and then unroll onto the pie plate.  The whole process takes barely 3 minutes.  I developed a personal, signature-style crimping pattern on the edges of my pies that stands tall and prevents those inevitable juicy oozes from spilling over and making a mess in the oven.   The trimmings always get pressed together on a cookie sheet, brushed with butter and sprinkled with cinnamon and sugar.

 

[westingman123]

One word.

Lard.

 

[westie2]

Kelly/Mixfinder

I thought I had saved the rcipe for your pie crust but can't find it atall. Would you mind posting it again.

 

[norgeway]

John!

If I ever get to come visit, I want to see you bake a pie that quick!! Mark Harmon had one of those Microwave/convection ovens, and it would do some pretty impressive things!

 

[combo52]

SPEEDY PIES

Hans Jon [ jet-cone ], John E from St Paul and Tom [ tubo-matic ] also have these ovens and can also attest to the performance. I also seem to remember that Lestles [ magic-clean ] mother was a great fan of her GE range with this feature.

 

Anyway all this talk of pies has gotten to me and I am going to go bake a black berry pie and fire up the ice-cream maker and make some homemade IC for desert for Smitty and I after dinner. Will let you know how it turns out.

 

These ice-cream machines with the built in compressor are for me another must have kitchen tool. These can be found at yard and estate sales at much better than the original prices that were often nearly $500.00. I have found 3 of them and they all work great you can even poor hot mixture in right off the stove and have IC in less than an hour.

 

[mattl]

I've got Kelley's recipe I saved to a card --actually it's photo paper, I've got tons of it, and it works great for recipes...