Kitchen

[house_cat]

On 10/29/2014 Poodlepet said: Sorry-I posted that last comment on the wrong thread....well, my brain did officially become a year older on Oct. 22....... Poodlepet

Happy Birthday, Poodlepet!

I used the frozen kind one time, back in the 1970s when I was a teenager. It bugged me that I didn't know how to make my own crust, but it wasn't something my mom ever did, so I thought it was very difficult.

It took a few decades and a few recipes to get it right, but I finally did and I can say that my crust is one of the best I've ever tasted. I use Paula Deen's recipe.. it's not healthy or lowfat, but it's a great pie crust.

I always have at least a pound of butter in the freezer and that's the key to a good crust.

[debic]

If I'm lazy I buy the roll out kind. LOL I guess I never go down that aisle I didn't even know you could buy frozen ones. I make half wheat crust for pot pies. And sometimes I use clarified butter instead of crisco. Depends on if I have any.

[BLH]

I love to cook, but am pie crust challenged. Mine always taste good, but I never seem to have enough crust. I have them patched and they look terrible, but taste ok. My problem is blind baking a crust for a pie like coconut cream where you have to bake the crust first. Does anyone have any tried and true secrets for that?

[oceantown]

On 10/29/2014 BLH said:

I love to cook, but am pie crust challenged. Mine always taste good, but I never seem to have enough crust. I have them patched and they look terrible, but taste ok. My problem is blind baking a crust for a pie like coconut cream where you have to bake the crust first. Does anyone have any tried and true secrets for that?

Edited to add: I think it is very important to use ice water. Some people refrigerate the dough for some time to make it easier to work with too.

I suggest you make a larger amount of dough so you have more to work with. For a two crust pie most recipes call for 2 cups flour. I would increase the recipe 1 1/2 times, and use 3 cups flour and increase the other ingredients 1 1/2 times too, of course.

I have a great rolling pin which makes it easier too. My rolling pin is 20 inches long and about 2 inch diameter. I have rings on each end and it helps because I know the dough will not have any thin or thick spots.

My rolling pin is similar to this:

http://www.kohls.com/product/prd-1349059/PizzaCraft-Wood-Rolling-Pin-with-Silicone-Dough-Rings.jsp?c...

This is the preparation instructions from my recipe:

Wipe counter with damp cloth and put 2 strips of wax paper down (slightly overlapping) and it will stick to the counter. Lightly flour wax paper. Shape dough into a ball (divide in half for a double crust pie) and flatten into a round, pressing edges toward the center to make them even. With floured rolling pin, roll the disk until it is slightly larger and turn over to make sure it is not sticking, adding a little more flour if necessary to the wax paper and also to the top of the dough, if needed. Don’t add too much flour, just a little if needed to keep it from sticking. Evenly roll out the dough until it is 2 inches larger all around than the inverted pie dish.

Roll dough around rolling pin to transfer to pie pan. (Pick up edge of wax paper to help start the pastry around the rolling pin.) Unroll dough over pie pan. Holding sections of the edge of dough, ease into pan without stretching. Trim excess pastry, leaving about 1 inch beyond edge.

If making single crust pie, fold pastry under and flute edge. Pour filling into crust. Use a pie shield, OR, cut a large circle from the center of a square of aluminum foil and lay across the top of pie and loosely fold the sides of the foil down to protect the fluted edge from over-browning.

If making double crust pie, top filling with pastry and trim about 1 inch beyond edge, fold & flute edge. Cut slits in crust to allow steam to escape. Cover edge with pie shield or foil.

Follow baking instructions for pie recipe, and remove pie shield or foil during the last 15 minutes of baking time (if needed, in order for the edge to become lightly golden).

To bake unfilled pie shell, poke bottom and side thoroughly with fork. Bake in a 475 degree oven for 8-10 minutes, until lightly golden brown.

[jaxs mom]

On 10/29/2014 BLH said:

I love to cook, but am pie crust challenged. Mine always taste good, but I never seem to have enough crust. I have them patched and they look terrible, but taste ok. My problem is blind baking a crust for a pie like coconut cream where you have to bake the crust first. Does anyone have any tried and true secrets for that?

The trick to blind baking is to make sure you do not stretch the dough when putting it into the pie pan. If you do it will shrink back when baked. Don't push the dough into the bottom, loosely lay it in so that it naturally fills in the shape and then just make sure it's flat against the pan. Also line top the dough with foil or parchment paper making sure it is fully against the dough. Then fill all the way with rice, dry beans or pie weights. I use beans. Follow the directions for baking. Also make sure the crust is cooled before adding the filling to reduce the chance of sogginess.

[Sabatini2]

On 10/29/2014 BLH said:

I love to cook, but am pie crust challenged. Mine always taste good, but I never seem to have enough crust. I have them patched and they look terrible, but taste ok. My problem is blind baking a crust for a pie like coconut cream where you have to bake the crust first. Does anyone have any tried and true secrets for that?

BLH, I hear you. I'm also pie crust challenged. After trying every pie crust recipe known to mankind, I finally decided to listen to my BFF who uses a box of Jiffy pie crust mix. Just add water! You can make a foolproof pie crust in no time flat.

And BLH, I've been know to use 2 boxes, just so there's plenty to work with. The extra I roll out free-form (messy!), smear w/ butter & cinnamon sugar & bake.

Jiffy pie crust works for me!

[151949]

Another fan of the pillsbury ones here.

[vabreeze]

jaxs mom,

would you mind providing the directions for your grandmother's pie crust recipe that you posted (#11)? The butter used in it appeals to me. Thanks!

[Ranchergal]

I've never had trouble with frozen crusts, but I am careful where I place them in my freezer.

[jaxs mom]

On 10/29/2014 vabreeze said:

jaxs mom,

would you mind providing the directions for your grandmother's pie crust recipe that you posted (#11)? The butter used in it appeals to me. Thanks!

It's just standard pie crust directions. Cut the cold fat into the dry ingredients and then slowly add the liquids until the dough just comes together. This recipe makes two crusts, so separate into two pieces and wrap each in plastic wrap and let chill for 45 minutes and then roll out.