topic Re: Pie Crust tips in Kitchen

Pie Crust tips

Sweetbay magnolia — Wed, 14 Oct 2015 01:52:53 GMT

I have never made a pie crust from scratch and I think I'd like to make an apple pie for DH, and a quiche.

What makes it really good? Is it difficult?

Re: Pie Crust tips

Constance2 — Wed, 14 Oct 2015 02:01:19 GMT

Making pie crust is easy. I prefer an oil pie crust. If I wasn't posting with my cell phone. I'd give you the recipe. Just Google best pie crust.

Re: Pie Crust tips

sandy53 — Wed, 14 Oct 2015 02:18:56 GMT

A traditional pastry crust is not easy, but it is certainly worth learning to do if you are interested. I would start with a simple, basic recipe like from a Better Homes and Gardens or Betty Crocker cookbook. Don't try to get fancy until you get used to the technique. I think it helps to have pastry cutter tool to cut in the shortening. Use very cold water and have a good rolling pin. Roll from the center out using very short quick strokes. Don't roll back and forth. The more you work the dough or stretch it, the less tender the crust will be. Use a light touch both for mixing and rolling. Good luck!

Personally, I like the Pillsbury pie crusts from the dairy case. I especially like them for one crust pies. I think they are a little too thick to use for a top crust.

Re: Pie Crust tips

itsmagic — Wed, 14 Oct 2015 02:28:20 GMT

I think making a pie crust is fairly easy. I know there are several recipes but I always use a classic Crisco pie crust recipe. I have a pastry cutter but I've heard you could use a knife to cut the flour into the Crisco. My tips are - don't overmix the dough and flour your rolling pin and surface well so it doesn't stick. Good luck!

Re: Pie Crust tips

Sweetbay magnolia — Wed, 14 Oct 2015 02:31:48 GMT

Thanks, @sandy53 and @Constance2, you are most kind to answer - I am in a mood to learn a new skill (and maybe buy new kitchen stuff). I've never worked with dough besides the pre-made stuff. I'll refer to my "Joy". Sometimes though, there is nothing like first-hand experiences, even with the best of books.

I would love to make a pumpkin pie (I could live on that) with a handmade crust.

Share, please!

Re: Pie Crust tips

IamMrsG — Wed, 14 Oct 2015 03:27:08 GMT

Maida Heatter has forgotten more about making pastries than most of us will ever know. She is sometimes criticized for her verbosity in recipes, but I find her attention to detail valuable. Here is a link for her directions for an authentic pie shell.

My note: I use lard instead of vegetable shortening.

Re: Pie Crust tips

gardenman — Wed, 14 Oct 2015 10:25:09 GMT

Making pie crust is pretty easy. I just use a knife to cut in the lard (now said to be better for you than shortening.) The right size/shape bowl makes cutting in the lard easier. I use a big plastic measuring cup (maybe six or seven inches across and about that deep with steep sides) and in a minute or two the lard is cut in nicely.

The big things to remember is to keep everything cold, don't overwork the dough, keep it moist enough, but not too moist (arguably the trickiest part) and don't cut in the lard too finely. Some decent sized pieces aren't a big problem.

Re: Pie Crust tips

VaBelle35 — Wed, 14 Oct 2015 11:17:35 GMT

There are two ways to go with pie crust, the easy way that works every time or the harder way that gets better with practice.

The easy way:

I used to use a version of this recipe for many years before I bought a food processor. It worked like a charm.

Perfect Pie Crust (Pioneer Woman)

http://thepioneerwoman.com/cooking/p-p-p-pie_crust_and_its_p-p-p-perfect/

This is the one I use now that I have a food processor:

Our Favorite Pie Crust (Everyday Food/Martha Stewart)

http://www.marthastewart.com/344292/our-favorite-pie-crust

Re: Pie Crust tips

jaxs mom — Wed, 14 Oct 2015 12:44:53 GMT

My grandma's recipe, makes 2 crusts

2 1/3 cups flour

1 T sugar

1 1/2 sticks of cold butter

1 t salt

1/4 cup cold lard

1 T white vinegar

4-6 T ice water

Mix the flour, sugar and salt. Cut in the butter and lard using a pastry cutter or you can use the food processor pulsing until is resembles coarse crumbs. You should still be able to see small pieces of butter. Mix in the vinegar and ice water starting with 4 tablespoons water using up to 6 if needed until dough just holds together when pressed, 1 tabelspoon at a time. Form into a ball, divide into two, flatten each ball into a disk and wrap in plastic wrap. Refrigerate for 45 minutes before using.

Do not over knead the dough as it developes the gluten and becomes tough.

Re: Pie Crust tips

JennPari — Wed, 14 Oct 2015 14:25:46 GMT

The best pie crust I have used was the Better Homes and Gardens pie crust recipe in their big red binder. The big change to it that I do is replace the shortening with really cold butter.

Re: Pie Crust tips

Sweetbay magnolia — Wed, 14 Oct 2015 22:12:04 GMT

Thanks, all. Sounds like I will need to experiment a bit to find what works best for me, and my oven.

I dream of being able to make a gorgeous pie and walking it over to my neighbor to say thanks for being there (and being able to say it is my creation).

One question I have: does it matter what type of flour you use? Self-rising or not?

Re: Pie Crust tips

jaxs mom — Wed, 14 Oct 2015 22:17:58 GMT

You don't want to use high gluten flour. I use unbleached all purpose flour.

Re: Pie Crust tips

dex — Wed, 14 Oct 2015 22:32:17 GMT

I agree with everyone's tips but I want to add that I always mix in the lard with my hands by rubbing and then picking up more and rubbing that between my palms until it looks like coarse meal.I learned that from my MIL.When I roll it is between two pieces of wax paper I flour the bottom piece lightly and then place dough and flatten a bit with hands.Sprinkle s little flour cover with another piece of wax paper and begin rolling.I turn the whole thing over and gently lift and flour and cover and roll again.Keep this going till your crust is large enough for your pie plate wth extra to flute.I like my crust really thin to save fat calories and I have gotten really good at rolling and plating a very thin crust.

Re: Pie Crust tips

VaBelle35 — Wed, 14 Oct 2015 23:18:15 GMT

You want Gold Medal All Purpose.

Stay away from King Arthur All Purpose as that is not good for cookies, cakes or probably pie crusts.

Re: Pie Crust tips

Mothertrucker — Thu, 15 Oct 2015 00:20:22 GMT

No you don't want to use self rising flour in a pie crust!

Re: Pie Crust tips

Sweetbay magnolia — Thu, 15 Oct 2015 01:21:31 GMT

@Mothertrucker wrote:
No you don't want to use self rising flour in a pie crust!

See! What do I know! Thanks.

Re: Pie Crust tips

Mothertrucker — Thu, 15 Oct 2015 02:04:17 GMT

@Sweetbay magnolia wrote:
@Mothertrucker wrote:
No you don't want to use self rising flour in a pie crust!
See! What do I know! Thanks.

and that is why we are here to help you! everyone starts somewhere!

self rising flour is great for things that you want to rise, like biscuits. It saves you the step of adding additional leavening, (like baking powder or soda).. but, imagine if your pie crust "rose"?? see what I mean?

Re: Pie Crust tips

Group 5 minus 1 — Sat, 17 Oct 2015 15:00:02 GMT

Used to fuss about my pie crust then I discovered the ones in the refrigerator case in the grocery store. Other thing-I NEVER eat pie crust!!!

Re: Pie Crust tips

kitty4me — Sun, 18 Oct 2015 05:26:27 GMT

If only I thought I could do this.

Re: Pie Crust tips

deb5555 — Sun, 18 Oct 2015 12:23:48 GMT

Why does boxed refrigerated pie dough stick to itself when you try to unwrap it from the plastic after 1 hour of sitting out?