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Thread: Piecrust woes

  1. #21
    Super Member SewExtremeSeams's Avatar
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    This is the recipe I used for our apple pie. I used a stick of butter from our freezer and cut it up. First I mixed all the dry ingredients in my food processor, then dropped the butter slices in and pulse it until it was mealy in texture. Then, I added a tablespoon of ice water from our fridge until it came together in a ball, wrapped it and put it in the fridge for 30 minutes. It rolled out nicely.

    2 cups all-purpose flour
    1/4 teaspoon salt
    1 stick of cold butter
    4 to 5 tablespoons cold water

    I used this for the top crust since DH had purchased a frozen pie crust in its aluminum foil pan.

    Occasionally I have sprinkled flour across inside bottom crust so as not to have a soggy bottom crust.

    Joyce D: I haven't ever made a gluten free pie crust but here is a recipe for one.
    http://www.landolakes.com/recipe/3071/pie-crust-gluten-free-recipe

    Linda

    Amazing Grace, how sweet the sound, that saved a wretch like me. I once was lost but now am found, was blind, but now I see.
    [John Newton (1725-1807)]

  2. #22
    Super Member coopah's Avatar
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    Well, I used the "No Fail" pie crust recipe when I was first married an eon ago. It failed. So, since then, I just buy the crusts that come rolled in the box, let them warm up to room temperature, roll them out a little bit more, and viola! Excellent crust! No dirty dishes to clean. No stress about whether I held my tongue just right while cutting in the shortening. So when someone asks if I made the pie, honest answer is yes. If I made the crust, I answer, I baked it. I'd rather be sewing or sitting outside enjoying the breeze. But kudos to all of you who perfected the crust! :-)
    "A woman is like a tea bag-you can't tell how strong she is until you put her in hot water." Eleanor Roosevelt

  3. #23
    Senior Member petpainter's Avatar
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    Pie crust

    Quote Originally Posted by Butterflyblue View Post
    I'm not an expert pie maker, by any means (which is why the piecrust recipe in my Better Homes and Gardens Cookbook is violently x-ed out). I just this year really got decent at making a crust. But I always use a pyrex pan, and I've never had a problem with soggy bottom crust. And the recipe I found that works EVERY TIME for me is from the Pioneer Woman Cooks blog. It's very flaky, and can stand more overworking than most, which is important for any piecrust I'm going to make.

    http://thepioneerwoman.com/cooking/2...p-p-p-perfect/
    OMG!!!! This is the EXACT way I make my pie crust!!! My favorite Aunt that passed away taught it to me years ago, and it's the only way I've ever made pie crust. Even down to using the spatula to help put it into the plate and folding the edges under. I call it my secret as I won't give it out and people call it award winning. Cool to see it on the board! I recommend it, but you do have to handle it carefully when putting it into the plate. Never any problems with baking or soggy bottoms either!

  4. #24
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    I have great luck with the Amish style piecrust (using egg and vinegar). It freezes well, so I usually make a good sized batch, shape it in patties, wrap in wax paper and freeze them. However, if I'm in a crunch, I use frozen, but only Marie Callendar's. They are the best -- flaky and not tough. One more thought -- if you use a Tuperware pie crust mat with a small amount of flour, you probably won't have any problem with them sticking to your counter -- and it's much easier to clean up.

  5. #25
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    Yes, send us the recipe. I'm getting hungrier for pie by the minute!

  6. #26
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    Well, I think I've collected some great hints and recipes on this thread. I'm bookmarking the thread so I can try out each one. Thanks so much, ladies.

    Joyce

  7. #27
    Super Member Butterflyblue's Avatar
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    Quote Originally Posted by petpainter View Post
    OMG!!!! This is the EXACT way I make my pie crust!!! My favorite Aunt that passed away taught it to me years ago, and it's the only way I've ever made pie crust. Even down to using the spatula to help put it into the plate and folding the edges under. I call it my secret as I won't give it out and people call it award winning. Cool to see it on the board! I recommend it, but you do have to handle it carefully when putting it into the plate. Never any problems with baking or soggy bottoms either!
    You're right, it is a little delicate going into the plate. I always start at one side of the crust and roll it up on to my rolling pin, then unroll it over the pie pan and press it in. If it sticks a little to the table as I'm rolling it up, then I use the spatula just to get that bit unstuck.

    Sometimes the pie crust tears and I just push the torn edges back together and squish them really good so they stay. My crust is not always pretty, but you should have seen the crusts I had to throw out when I was using that stupid Better Homes and Gardens recipe. I couldn't even get them into the pan, it was just one big lumpy mess.

  8. #28
    Super Member fireworkslover's Avatar
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    I saw somewhere to add 1/2 tsp. baking powder to the crust when mixing all the ingredients together. This to help prevent a soggy crust. It worked on the pumpkin pie I made last night, our family Thanksgiving dinner was today.

  9. #29
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    I made a GF apple pie yesterday following one of the recipes one of you gave me and it was delicious. Of course I couldn't tell if the bottom was undercooked though because GF baked goods tend to fall apart very easily. But I don't think it was. I placed it on the bottom rack this time and left it there the whole time. I couldn't crimp the edges though because the dough tends to fall apart when you touch it. I'm just happy I managed to get most of it in the pie plate without it all falling apart. Yay, me. Next I'm going to try one of the other recipes and methods. But not for a while. Since I'm the only one who has to eat GF, I'll be working on that pie for the rest of the week.

  10. #30
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    My "never" fail pie crust.

    4 cups all pur flour, 1 tablespoon white sugar, 2 teaspoons salt, whisk together then add, 1 3/4 cup shortening, cut in.

    in 2cup measuring cup mix together 1/2 cup water, 1 tablespoon vinegar, brown or white, 1 egg. Beat with a fork until well blended.

    Pour over flour mixture and work with hands until well mixed. Chill at least 15 minutes or use within 4 days. Makes 2 double crusts pies or 4 single crusts. Never had a failure in over 40 years. It cooks golden brown and is very flaky.

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