Pie Crust problems!!
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norgeway
Well-known member
Thanks guys!
Kelly, I will try your recipe, the one my Grandmother used tasted wonderful and was flaky as could be, but it is the hardest thing to work with I ever saw.
3 cups flour
1 1/4 cups crisco
1 1/2 tsp salt
1 beaten egg, mixed with
1 Tbsp vinegar and 1/4 cup cold water.
She could roll it out thin as paper then pick it up and lay it in the pan!! I cant roll it up on the rolling pin with out it tearing!
Kelly, I will try your recipe, the one my Grandmother used tasted wonderful and was flaky as could be, but it is the hardest thing to work with I ever saw.
3 cups flour
1 1/4 cups crisco
1 1/2 tsp salt
1 beaten egg, mixed with
1 Tbsp vinegar and 1/4 cup cold water.
She could roll it out thin as paper then pick it up and lay it in the pan!! I cant roll it up on the rolling pin with out it tearing!
BLACKBERRY PIE & LIGHT CHOCOLATE ICE CREAM
The pie turned out great in just 7 minutes and the ice cream was to die for. I had one very happy man after that desert, so we went to bed and did our best to work off the calories.
The pie turned out great in just 7 minutes and the ice cream was to die for. I had one very happy man after that desert, so we went to bed and did our best to work off the calories.
Vinegar and Egg
Acid reduces the formation of gluten strands in flour. Adding a portion of vinegar, lemon juice, ascorbic acid or cream of tartar to the mix helps to insure the finished crust won't be toughened by mixing. Egg added to the crust adds color and slows crusts from becoming soggy from moisture laden fillings.
Acid reduces the formation of gluten strands in flour. Adding a portion of vinegar, lemon juice, ascorbic acid or cream of tartar to the mix helps to insure the finished crust won't be toughened by mixing. Egg added to the crust adds color and slows crusts from becoming soggy from moisture laden fillings.
I make all my own breads, dinner rolls, cinnamon rolls, etc. You'd think I'd make my own pie crusts. After a couple of misfires years ago, I switched to Pillsbury's pre made "unroll" pie crusts. They've improved over the years---to the point that, as Kelly mentioned, they're really pretty good.
Someday I need to set aside a Sunday and make pie crusts from scratch until the process becomes familiar and intuitive. Kelly (and I'm sure, others here) seems to knock them out without a second thought!
Someday I need to set aside a Sunday and make pie crusts from scratch until the process becomes familiar and intuitive. Kelly (and I'm sure, others here) seems to knock them out without a second thought!
You know, you may have hit on the problem. Maybe a lot of us are over thinking the process, I guess we should just do it....
HI Norge
Did you try my oil crust dough receipe yet? I was just wondering. Gary
Did you try my oil crust dough receipe yet? I was just wondering. Gary
passatdoc
Well-known member
Fantastic pie crust
From a Sister Cities International cookbook. Have used it for years.
1 1/2 cup flour
2 tbsp cold milk
2 tbsp sugar
1/2 tsp salt
1/2 cup oil
(for an 8-9" pan; for 10" pan, increase to 1 3/4 cup flour, 2/3 cup oil, a bit more sugar and milk)
Mix all ingredient in a bowl until it forms a ball. If too flaky, add a bit of oil. If too gooey, add some flour. Should have a Play-dough consistency when mixed properly. Throw it in the pan, flatten with your hand and work the dough up the sides of the pan. Flute or apply a fork pattern as desired. Fill and bake for an hour. Dough can be chilled and then rolled between two sheets of wax paper for a two-crust pie, but for single crust pies, just pat it out in the pan and skip rolling.
For recipes that require a pre-baked crust, you may pre-bake and then fill, as long as total cooking time doesn't exceed an hour. Example: my pecan pie recipe takes 35 minutes to bake. I pre-bake the crust for 20-25 mins, remove and fill, then continue baking for 35 minutes. The crust needs an hour of cooking time at 350 F, but it can be divided between pre-bake and real bake if needed for the recipe you are doing.
You can substitute whole wheat flour and it gives an almost graham cracker crust taste and consistency, but in general a bit more oil is needed than with white flour.
<span style="text-decoration: underline;">Note: I has served pecan pies to visitors from the South without telling them the ingredients, I only say that it's made from scratch. Most of them are convinced it's a butter or Crisco-based crust. Only after they ask for seconds do I reveal it's an oil crust. No, they don't dial Poison Control or 911. </span>
From a Sister Cities International cookbook. Have used it for years.
1 1/2 cup flour
2 tbsp cold milk
2 tbsp sugar
1/2 tsp salt
1/2 cup oil
(for an 8-9" pan; for 10" pan, increase to 1 3/4 cup flour, 2/3 cup oil, a bit more sugar and milk)
Mix all ingredient in a bowl until it forms a ball. If too flaky, add a bit of oil. If too gooey, add some flour. Should have a Play-dough consistency when mixed properly. Throw it in the pan, flatten with your hand and work the dough up the sides of the pan. Flute or apply a fork pattern as desired. Fill and bake for an hour. Dough can be chilled and then rolled between two sheets of wax paper for a two-crust pie, but for single crust pies, just pat it out in the pan and skip rolling.
For recipes that require a pre-baked crust, you may pre-bake and then fill, as long as total cooking time doesn't exceed an hour. Example: my pecan pie recipe takes 35 minutes to bake. I pre-bake the crust for 20-25 mins, remove and fill, then continue baking for 35 minutes. The crust needs an hour of cooking time at 350 F, but it can be divided between pre-bake and real bake if needed for the recipe you are doing.
You can substitute whole wheat flour and it gives an almost graham cracker crust taste and consistency, but in general a bit more oil is needed than with white flour.
<span style="text-decoration: underline;">Note: I has served pecan pies to visitors from the South without telling them the ingredients, I only say that it's made from scratch. Most of them are convinced it's a butter or Crisco-based crust. Only after they ask for seconds do I reveal it's an oil crust. No, they don't dial Poison Control or 911. </span>
