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Thread: Piecrust woes

  1. #41
    Senior Member Feather3's Avatar
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    Pre heat your oven to 425 degrees. Bake your pie for 15 minutes on center rack, then turn the temp down to what the recipe calls for...no more soggy crust. If using glass pie pan reduce the heat 25 degrees more, after you baked it at 425 degrees for 15 minutes. Mine always come out great & I use both home made crust or the store bought.

  2. #42
    Senior Member bunniequilter's Avatar
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    I never measure for pie crust. I go by feel. I add the shortening bit by bit till it feels right, add liquid and roll. Crust always turns out great. Helps that my Mom is a retired executive chef who taught me to use my senses and instinct in the kitchen, recipes have their purpose, but instinct and your senses are just as important.
    Quilt outside of the box!

  3. #43
    Super Member earthwalker's Avatar
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    I blind bake my piecrust for 10 mins at 90C. Then proceed normally.

  4. #44
    Junior Member
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    I can relate to Joyce and have decided to delegate the task to my DD who learned from my MIL and is really good at it! One suggestion about the undercooking - do you have a thermometer for the oven? I found that mine is 25 degrees above what the dial says. Yours could be the other way!

  5. #45
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    Hmmm. I always bake my pies on the rack second from the bottom. I have always used my mother's recipe. It makes 5 single crusts. I pat them into a circle, wrap them in plastic wrap and freeze them. 5 cups flour, 1 lb lard, 1 tbsp sugar - mix together with your fingers until crumbly - you should still see bits of lard. In a measuring cup, break 1 egg (I Use large but I don't think it matters), add enough ice cold water to make a cup, add 1 tbsp vinegar. Beat together and add to flour mixture. Using your hands, mix together until raggedy. Turn onto floured table and gather together using a kneading method. Do not over-handle it. That's it! Perfect everytime. Good luck

  6. #46
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    Quilters, here is the best/easiest piecrust you will ever make. I had a piecrust recipe that I made for many years, but it was contrary on some occasions.

    I came across this man's youtube videos & he has the Holy Grail of piecrust recipes. Don't be offended by the title of his blog - "White Trash Cooking (in a trailer)". Very good videos with delicious food.

    Scroll on down on his recipe archive website to find "Hand Pies". Watch the video on him making hand pies & his pie crust. Then get the PDF recipe & make your own....you will be absolutely in shock that you can make this simple recipe all the time, perfectly. No ifs, ands, buts, or maybes....perfect ALL THE TIME.

    http://www.white-trash-cooking.com/recipe_archive.html

  7. #47
    Senior Member
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    I used to make pie crust with the Jiffy pie crust mix until I read the ingredients...yep, lard was there, no wonder they were always flaky. Not so much anymore. Lard occasionally but not often is my credo.

  8. #48
    Super Member Sweeterthanwine's Avatar
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    Quote Originally Posted by oleganny View Post
    Prebake your pie crust for a few minutes before putting the filling in - that will eliminate the soggy crust syndrome
    This is what I do and it works everytime. A friend of mine told me about this.

  9. #49
    Super Member Sweeterthanwine's Avatar
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    Quote Originally Posted by adamae View Post
    I used to make pie crust with the Jiffy pie crust mix until I read the ingredients...yep, lard was there, no wonder they were always flaky. Not so much anymore. Lard occasionally but not often is my credo.
    I noticed your name is adamae - my name is idamae. Are you from the south?

  10. #50
    Super Member QandE2010's Avatar
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    Quote Originally Posted by Mary Lynn View Post
    I have a recipe for a never fail crust . You can mix it by hand right in the pie pan and press it up on the sides. If you want a top crust mix the ingredients and then place between 2 sheets of was paper and roll out.

    1 1/2 cup all purpose flour
    1/2 teaspoon salt
    1/2 cup of oil ( I use canola oil )
    3 Tablespoons of milk ( I use 1/2 & 1/2 )
    This is a very flakey crust and taste like the old fashion lard crust that Grandma used to make.
    Hope some of you try this and let me know how it turned out.
    Everyone that tastes it can't believe it was that easy.
    I have used this recipe for over 40 years and have never had a failure. I make sure to prick the bottom and I sometimes add about 1 tablespoon of sugar. Helps to brown it.
    Alma
    Nami to 6

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