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Thread: Piecrust woes

  1. #51
    Senior Member
    Join Date
    Sep 2011
    Posts
    357
    I always use a glass pie pan and add a teaspoon of vinegar to my piecrust recipe. its worked for me for many decades.

  2. #52
    Junior Member Quilts rock's Avatar
    Join Date
    Mar 2013
    Location
    Eastern Ontario, Canada
    Posts
    126
    Quote Originally Posted by Tartan View Post
    I have made many a pie in my day and I use the ratio of 2 cups all-purpose flour to a 2/3 cup Crisco for one 2 crust pie or 2 pie shells. I use a pastry blender to cut the shortening into the flour until it looks like oatmeal. I add enough cold water to form it into 2 balls. Try not to overwork your dough as it makes it tough.
    You can replace some water with vodka for an even flakier crust at a 1:1 ratio. Refrigerating empty pie shells also helps for a flakier crust. I roll out my pie crust on a piece of floured WAX PAPER to make it easier to pick it up and get into the pie plate. Start cooking your pie at 400* for 10 minutes and then turn the oven down for the rest of the cooking time. Try making pies again when it isn't a special occasion and you will probably have more luck. CONGRATULATIONS on a perfect turkey because that is the star attraction after all.
    if you put enough vodka in it you won't care how it turns out, hahaha!

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