Kitchen

[BaileyBop]

Don't ya just love those kinda days?

[SharkE]

To fat anyway.......ROFL

[wismiss]

Sharke: I totally understand what you are saying. Of all our couple friends, I am known as the house they want to come to because of good food. But, I cannot make pie crust. Never have been able to and never will be able to do it. My grandmothers, my mother, my aunts, and even a couple of my cousins are superb pie bakers, but not me.

I buy Marie Callendar's frozen pie crusts when I need a pie crust.

[Carmie]

On 1/31/2015 wismiss said:

Sharke: I totally understand what you are saying. Of all our couple friends, I am known as the house they want to come to because of good food. But, I cannot make pie crust. Never have been able to and never will be able to do it. My grandmothers, my mother, my aunts, and even a couple of my cousins are superb pie bakers, but not me.

I buy Marie Callendar's frozen pie crusts when I need a pie crust.

I have been making pies since I was around 10 years old. It's really easy to make the crust. Pie crust is not like bread dough...you never knead it. The more you play with it, the tougher it becomes. As soon as it sticks together in a ball, roll it out between waxed paper. When it's the correct size, peel the top sheet off of the paper and leave the bottom sheet on. Place the dough in pie pan and peel of the remaining wax paper.

Everything should be very cold...the fat, the water and the flour if possible. I used to make crust by hand. Now, I just place the flour, salt and fat in the food processor and turn it on. Then I drip the ice cold water right through the chute while running. As soon as it sticks together, it's done. I roll it out and try not to handle it to much.

If you need to patch the dough or seal top to bottom crust, rub a little water on the dough and press.

It might take some practice to make it look pretty, but as long as it tastes good, you did it right.

[wismiss]

Thanks, Carmie: I'll try it when I decide what kind of pie to make. What type of "fat" do you use? I knew the water needed to be cold, but never thought about cooling the shortening and the flour. I'll have to remember that. Thanks.

[Carmie]

On 2/1/2015 wismiss said:

Thanks, Carmie: I'll try it when I decide what kind of pie to make. What type of "fat" do you use? I knew the water needed to be cold, but never thought about cooling the shortening and the flour. I'll have to remember that. Thanks.

I used butter today. I made 2 apple pies for hubby' s birthday. Sometimes I use Crisco, but it's a trans fat and I don't like to serve it. I feel guilty. I have used lard too. They all work just fine.

[Danky]

SHARKE--- I am posting to you here in the hope that you see my message. TO ME you and Sabitini were not interlopers on any level. Had you posted to me that I was wrong and I should have behaved differently toward "J" my response to you would have been exactly the same. I very much appreciate your recommendation for concealer and, in fact, I ordered it .....same color you use since your self-described appearance is very similar to mine. I am so make-up challenged. If you don't object, and I can find you, I will say hello once in a while . When I get the smoker, I'll probably need your expertise.........Thank you, Sharke.

[SharkE]

Girl, you need to rethink that lot.

Yep, keep in touch I'm rooting for you and again Good luck ! you don't need people like that in your life.