Reduntant Pie Crust
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Unstuck
Use LOTS of flour and roll out dough. Rerolling and overhandling makes dough tough, not too much flour for rolling. Roll the dough backward over the pin and the unwind it into the pie pan. Press the dough firmly into the pan and then crimp the crust. If making a two crust pie leave the salvage edge.
Use LOTS of flour and roll out dough. Rerolling and overhandling makes dough tough, not too much flour for rolling. Roll the dough backward over the pin and the unwind it into the pie pan. Press the dough firmly into the pan and then crimp the crust. If making a two crust pie leave the salvage edge.
Brownie
Bake pie crust at 425 for 12 to 15 minutes for single crust. Bake a two crust pie 15 minutes at 425 and 45 minutes at 350. Now that you see how easy it is you don't need a cook book, fancy tools, a processor, chilled butter or Bernard Clayton to make easy and perfect pies.
Bake pie crust at 425 for 12 to 15 minutes for single crust. Bake a two crust pie 15 minutes at 425 and 45 minutes at 350. Now that you see how easy it is you don't need a cook book, fancy tools, a processor, chilled butter or Bernard Clayton to make easy and perfect pies.
norgeway
Well-known member
YOURS!
Is Beautiful...mine will have to be re rolled at least twice before it will hold together enough to pick up..LOL!!! What brand flour do you use, I think that may be my problem, I use a very soft winter wheat flour, Virginias Best, I drive over an hour about once a month to get it because it is the closest thing to what Red Band was I have found.
Is Beautiful...mine will have to be re rolled at least twice before it will hold together enough to pick up..LOL!!! What brand flour do you use, I think that may be my problem, I use a very soft winter wheat flour, Virginias Best, I drive over an hour about once a month to get it because it is the closest thing to what Red Band was I have found.
OK...for the past four summers, I've said "This is going to be the summer I buckle down and learn how to make pie crust." And for the past four summers, I'd always wind up grabbing a box of Pillsbury unroll-'n'-go crusts in the refrigerated section of the grocery store. They've improved over the years, so they're really pretty good. But I'm feeling some embarrassment at being the guy who makes all his own breads/rolls/sweet rolls but can't make a pie crust. Maybe summer #5 will be the charm.
As always, Kelly, your pies look good enough to grab right off the screen!
As always, Kelly, your pies look good enough to grab right off the screen!
franksdad
Well-known member
Hans...
Do you not have Red Band flour there anymore? We have it all over the place here. Reckon how much it would cost to ship you a bag? I use White Lilly flour. Have you ever used White Lilly?
Do you not have Red Band flour there anymore? We have it all over the place here. Reckon how much it would cost to ship you a bag? I use White Lilly flour. Have you ever used White Lilly?
franksdad
Well-known member
Kelly...
My mouth is watering! That peach pie looks wonderful!
My mouth is watering! That peach pie looks wonderful!
Flour
Unbleached flour absorbs less liquid than bleached. Dough made from unbleached or pastry flour is softer and "wetter". For years I used General Mills unbleached since I had been an agent for General Mills I was loyal. I buy cake and regular flour in 50 pound bags and its harder to find brand names in commercial lines. The price of flour has doubled i the last 18 monthes and is set to continue rising in cost. I hate to admit it but I often opt out for the less expensive Western Family unbleached flour. I love to cook and enjoy making pies but there is nothing wrong with using or enjoying prerolled crusts. The one thing I draw the line at are preformed shells in the tin pans as that is more reminiscent of short bread to say nothing of the meager portion of filling it holds.
Unbleached flour absorbs less liquid than bleached. Dough made from unbleached or pastry flour is softer and "wetter". For years I used General Mills unbleached since I had been an agent for General Mills I was loyal. I buy cake and regular flour in 50 pound bags and its harder to find brand names in commercial lines. The price of flour has doubled i the last 18 monthes and is set to continue rising in cost. I hate to admit it but I often opt out for the less expensive Western Family unbleached flour. I love to cook and enjoy making pies but there is nothing wrong with using or enjoying prerolled crusts. The one thing I draw the line at are preformed shells in the tin pans as that is more reminiscent of short bread to say nothing of the meager portion of filling it holds.
Kelly,
Does this recipe yield dough for a two-crust pie?
In a mixer combine
1 cup flour
1/2 cup Crisco
1 Teaspoon salt
Crumble on Low speed for 10 seconds only and turn the mixer off. If you have a Kitchenaid or Kenwood use a paddle.
Does this recipe yield dough for a two-crust pie?
In a mixer combine
1 cup flour
1/2 cup Crisco
1 Teaspoon salt
Crumble on Low speed for 10 seconds only and turn the mixer off. If you have a Kitchenaid or Kenwood use a paddle.
Kelly
Kelly, looks soo good and I like your Frankhoma pottery too, wagon wheel pattern. Gary
Kelly, looks soo good and I like your Frankhoma pottery too, wagon wheel pattern. Gary
Recipe
One cup of flour is enough for one single crust. 2 cups of flour will make a two crust pie. The ratio is 1/2 as much shortening as flour, 1/2 as much water as shortening and salt to taste. As long as the ratio is in place you can make one or a 100 crusts. Cooks makes a pie crust that requires freezing and grating butter, running flour and shortening in a processor. Dumping it in a bowl and combining the flour mixture with butter and water with vodka. It is a good crust but not one hour and five bowls better than plain old pie crust. I think recipe hyperbole is designed to make celebrity chefs look more mysterious. It does not require as much bowl changing, chilling and fiddling as most chefs would lead you to believe.
One cup of flour is enough for one single crust. 2 cups of flour will make a two crust pie. The ratio is 1/2 as much shortening as flour, 1/2 as much water as shortening and salt to taste. As long as the ratio is in place you can make one or a 100 crusts. Cooks makes a pie crust that requires freezing and grating butter, running flour and shortening in a processor. Dumping it in a bowl and combining the flour mixture with butter and water with vodka. It is a good crust but not one hour and five bowls better than plain old pie crust. I think recipe hyperbole is designed to make celebrity chefs look more mysterious. It does not require as much bowl changing, chilling and fiddling as most chefs would lead you to believe.
norgeway
Well-known member
Red Band!
Lord have mercy!! Everyone here thought they quit making it!!
Lord have mercy!! Everyone here thought they quit making it!!
franksdad
Well-known member
Better let me check
the stores this weekend but as far as I know they still carry Red Band. Back in the 60's my Mama only used Martha White flour then in the 70's she began using Red Band flour. She began using White Lilly flour back in the early 80's and never changed brands again. My mother-in-law used White Lilly flour also - so that is the only flour my wife and I use. I'll check the stores Saturday for Red Band flour. The stores around here have all began selling King Arthur flour lately. I remember back in the 70's listning to the King Arthur Flour Hour on AM late night radio.
the stores this weekend but as far as I know they still carry Red Band. Back in the 60's my Mama only used Martha White flour then in the 70's she began using Red Band flour. She began using White Lilly flour back in the early 80's and never changed brands again. My mother-in-law used White Lilly flour also - so that is the only flour my wife and I use. I'll check the stores Saturday for Red Band flour. The stores around here have all began selling King Arthur flour lately. I remember back in the 70's listning to the King Arthur Flour Hour on AM late night radio.
White Lily
As with many other flours can be a regional thing.
Last time one checked couldn't find White Lily four locally in NY for love nor money.
Much has to do with the distribution system though that may change as more and more small brands are being gobbled up by large conglomerates.
Smuckers for instance purchased White Lily several years back and shut down the Knoxville TN plant
As with many other flours can be a regional thing.
Last time one checked couldn't find White Lily four locally in NY for love nor money.
Much has to do with the distribution system though that may change as more and more small brands are being gobbled up by large conglomerates.
Smuckers for instance purchased White Lily several years back and shut down the Knoxville TN plant
westingman123
Well-known member
- Joined
- Jun 24, 2009
- Messages
- 1,541
A question for Kelly!
I have moderate success at pie crusts, but long ago I had a recipe that called for the normal things, plus a bit of vinegar. I cannot recall what the portion was, nor can I find the recipe.
Any thoughts? I recall those crusts as being the best I'd ever made.
I still use lard, not shortening. We've not seen White Lily flour here for years, alas.
I have moderate success at pie crusts, but long ago I had a recipe that called for the normal things, plus a bit of vinegar. I cannot recall what the portion was, nor can I find the recipe.
Any thoughts? I recall those crusts as being the best I'd ever made.
I still use lard, not shortening. We've not seen White Lily flour here for years, alas.
