topic Re: Making A Pie Crust in Kitchen

Making A Pie Crust

cuddlesmama — Fri, 11 Dec 2020 21:35:24 GMT

Is there a difference in flour for making pie crusts? l. I am going to try to make my own pie crusts. Any info would be appreciated. Thanks

Re: Making A Pie Crust

ahoymate — Fri, 11 Dec 2020 21:39:19 GMT

Pies are generally made with unbleached white flour. Unless, of course you have some dietary preferances. I don't and use unbleached white flour.

Re: Making A Pie Crust

JeanLouiseFinch — Fri, 11 Dec 2020 21:42:58 GMT

Yes, there’s is. Typically, one would use an all-purpose flour made from wheat. People who adhere to a low carb or keto lifestyle will use almond flour, or maybe coconut flour. They are not interchangeable on a 1:1 ratio. You would need a flour specific recipe.

Re: Making A Pie Crust

QVCkitty1 — Fri, 11 Dec 2020 21:54:56 GMT

My tip is don't use bread flour. I grabbed the wrong canister once and it just doesn't work.

Re: Making A Pie Crust

Carmie — Fri, 11 Dec 2020 23:36:35 GMT

I make pies pretty often, usually every week. I just use a good all purpose flour.

Just remember that you should not kneed pie dough. The more you play with it, the tougher it becomes. Make sure your "fat" and water are ice cold.

Chill the dough in the fridge before you roll it out and it will be easier to work with.

If you need to patch the dough, wet the dough with a little water and it will stick like glue to itself.

Have fun. It takes a little practice to make it look pretty, but it always tastes great.

Re: Making A Pie Crust

Love my grandkids — Fri, 11 Dec 2020 22:14:56 GMT

I'm a pretty good baker but can't make a decent pie crust to save my life.

Years ago I quit wasting products trying to make one and resorted to the frozen crusts. No one complained as the contents were so delicious!

Re: Making A Pie Crust

PinkyPetunia — Fri, 11 Dec 2020 22:58:05 GMT

I used to have a gadget called a NoMess Dough Disk I bought from QVC probably 25 years ago. It was very helpful in making pie crust. It was a cloth covered round plastic board. I haven't seen mine in ages. I've moved 3 times in between so it probably got lost in a move.

Re: Making A Pie Crust

ECBG — Sat, 12 Dec 2020 00:03:56 GMT

I taught pie making and these ladies are correct. In my labs (and my kitchen) I use White Lily All purpose.

This is how I spent last winter while I couldn't work. (Not my pie.).

Re: Making A Pie Crust

peachesncream — Sat, 12 Dec 2020 03:51:30 GMT

I've been making pie crusts for years, and here is my hint. Buy a Pastry Cloth and Rolling Pin Cover set. You can find one on Amazon, or in most grocery stores. It costs just a few dollars.

You flour the rolling pin cover and the pastry cloth. Then roll out your dough. Rolling out the pie dough will be a breeze.

Also, when making cut out sugar cookies, instead of using flour, I put a light coating of confectioners sugar on the pastry cloth and the rolling pin cover. This way, you don't get overly floury cookies.

I agree that chilled pie dough is easier to work with. Ditto for cookie dough that you need to roll out.

FYI, this isn't a single use item. You shake out the cloth and cover, and then wash in the washing machine or by hand. Hang to dry and reuse (forever).

Re: Making A Pie Crust

Mimi 1883 — Sat, 12 Dec 2020 11:49:29 GMT

@ECBG wrote:
I taught pie making and these ladies are correct. In my labs (and my kitchen) I use White Lily All purpose.

This is how I spent last winter while I couldn't work. (Not my pie.).

@ECBG I recently watched The Pioneer Woman where she added a tablespoon of white vinegar to the dough mixture. I've never tried this and wondered if really does make a difference. Have you heard of this?

Re: Making A Pie Crust

Ainhisg — Sat, 12 Dec 2020 13:02:48 GMT

Here are a couple of links that will help. One explains about flour. I use Gold Medal all-purpose flour because of the protein consistency. Here is a link to the best, most flaky pie crust recipe on the planet along with hints, tips, and photos!

https://www.cooksillustrated.com/articles/596-a-guide-to-all-purpose-flour-shopping-tips-the-best-brands-and-more

http://www.easyaspiecanbe.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

Re: Making A Pie Crust

ECBG — Sat, 12 Dec 2020 18:37:49 GMT

@Mimi 1883 wrote:
@ECBG wrote:
I taught pie making and these ladies are correct. In my labs (and my kitchen) I use White Lily All purpose.

This is how I spent last winter while I couldn't work. (Not my pie.).

@ECBG I recently watched The Pioneer Woman where she added a tablespoon of white vinegar to the dough mixture. I've never tried this and wondered if really does make a difference. Have you heard of this?

@Mimi 1883

No.

I googled it:

Why put vinegar in pie crust?

One ingredient that you can add to a pie crust that is a little more unusual is vinegar. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.

Re: Making A Pie Crust

Mom2Dogs — Sat, 12 Dec 2020 20:30:08 GMT

@PinkyPetunia I had that dough disk, I think it was a Joy Mangano product....I think I cracked mine but if available would purchase again

Re: Making A Pie Crust

likeitis — Sat, 12 Dec 2020 22:23:50 GMT

I wish I could make pie crust that tastes like Marie Callendar's .

mmmm so flaky

Re: Making A Pie Crust

Northern Belle 2 — Sun, 13 Dec 2020 00:43:57 GMT

I always use King Arthur Flour and my crusts turn out perfect. The less you handle the dough, the better. I barely combine the ingredients before I start rolling it. I like the recipe in Marlene Wyatt's cookbook (remember the No Mess Dough Disk?)

Re: Making A Pie Crust

cuddlesmama — Mon, 14 Dec 2020 11:34:37 GMT

Thank you soo much Ladies for all of the information!! Much more than I expected. Lots of tips and tricks.Wish me luck!!