Piecrust woes
First, let me say that I've never been able to master the art of making a decent piecrust. Never. And I've tried all through my married life. So when Pillsbury developed pre-rolled piecrust, I rejoiced. But even there, I have problems. While I don't have to worry about rolling it out and scraping the results off my counter to a pie plate, I can't seem to get the bottom crust to bake properly. It always seems undercooked no matter what kind of pie it is.
I place them on the center rack and use the right temperature, so what am I doing wrong? In my own defense, the turkey and side dishes were all great, so it's not that I'm a lousy cook in general. Help. |
Try setting your pie on a pizza/bread stone to bake. Or, bake the pie on a lower oven rack.
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Do you Perheat the oven frist ...I have a Pie Crust recipe that has never fail me yet been making them for yrs.If you would like it just give me a holler
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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. |
I bake pies in the lower third of the oven, not the centre. That helps the bottom crust to brown.
I also preheat the over to 400 degrees and bake it at that temp for about 15 minutes then lower the temp to 350 or so and finish baking it. If you butter the bottom crust before adding the filling it will help to avoid a soggy crust that soaks up all the liquid too. |
When I bake pumpkin pies, the crust is never crisp; I always thought that was how they were supposed to be and have enjoyed many of them over the years. :)
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I use a glass pie plate and can actually see what is going on underneath. Different pans cook the crusts in different ways.
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Originally Posted by dgeskine
(Post 5675548)
When I bake pumpkin pies, the crust is never crisp; I always thought that was how they were supposed to be and have enjoyed many of them over the years. :)
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I use a stoneware pie pan. It cooks evenly from the edge to the middle. Last summer I practiced and practiced until my dear SIL told me I had mastered the pie crust.
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The simpliest recipe I've ever found is my mama's No Fail Piecrust. All you need is 1 stick butter melted. 1 and 1/4 cups all purpose flour. (if you can find WR Flour, it is the best) simply mix it with a fork and them press it into your pie pan with your fingers. WAAALAAA! Great crust !! I use Blue Bonnet margarine and I melt it in the microwave in the pieplate I am going to use. Soooooo easy!
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Originally Posted by Tartan
(Post 5675067)
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. Thanks Tartan!! I'm keeping this one to try too! |
I have found that glass or the darker metal pie crust pans work the best.....I even use the middle rack! Lots of good suggestions !!!!
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I use the same recipe for crust that my mom used. 3 c. flour, 1 c. shortening(my mom always used lard but I can't bring myself to do that so I use crisco) a pinch of baking powder and a t. salt. I use my food processer and ice water. I refrigerate it for about 15 min. and roll it between saran wrap so as not to add flour. Flour will make a tough crust....My pie crust is always flakey and tender....I always put the pan on a cookie sheet to bake....
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Wow, lots of great tips from expert pie bakers. Thanks. I guess hubby is going to have a lot of pies to sample in the next few months. But I don't think he'll mind. The irony is I can't even eat any of them. I have to be on a gluten free diet so I have to look for recipes using GF flour, which will make baking my pies even more challenging.
But if you have any more tips for me, let me know. And thanks again. |
I have used the Crisco pie crust recipe for over 50 years (yup, I'm old, but I started baking at 10), and it never fails. The most important thing to remember is that EVERYTHING must be cold, the shortening too, and ALWAYS USE ICE WATER. My sister taught me that trick about ice water, and she won many ribbons demonstrating making pie crust in 4-H. Hope this helps.
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For years I have had the same problem with soggy bottom crusts. I have resolved that problem by placing a pizza pan that has holes all over it into the oven when I start prehearing it. It never fails.
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I have resolved the soggy bottom crust by placing a pizza pan that has holes all over it into the oven when I start preheating the oven. When the over is hot I place the uncooked pie on the heated pizza pan and I no longer have soggy crusts.
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Originally Posted by #1piecemaker
(Post 5676233)
The simpliest recipe I've ever found is my mama's No Fail Piecrust. All you need is 1 stick butter melted. 1 and 1/4 cups all purpose flour. (if you can find WR Flour, it is the best) simply mix it with a fork and them press it into your pie pan with your fingers. WAAALAAA! Great crust !! I use Blue Bonnet margarine and I melt it in the microwave in the pieplate I am going to use. Soooooo easy!
Wow this sounds like my kind of pie crust....I have never been able to make a decent pie crust but sure am gonna give this a try...Thanks for sharing. |
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 taste it can't believe it was that easy. |
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/ |
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 |
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! :-)
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Pie crust
Originally Posted by Butterflyblue
(Post 5677415)
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/ |
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.
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Yes, send us the recipe. I'm getting hungrier for pie by the minute!
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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 |
Originally Posted by petpainter
(Post 5678451)
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!
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. |
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.
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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.
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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. |
My mother won blue ribbons for her wonderful pies and the crust was one of the reasons. It was a simple flour/water/shortening recipe like many posted here but no matter how she tried to teach me to make it I could NEVER get it right. I finally found a recipe similar to the one posted by Butterflyblue/Amanda at pioneerwoman's website. It turns out perfect every time and even my 88 year old mother is delighted with the results that I get with it. Now if I could just make gravy without having to get out my stick blender!
My recipe also includes 1/4 teaspoon baking powder in addition to the ingredients posted on the website. |
I have used this method, but with out the milk, ever since, well...for ever....and you are right about a very flakey and wonderful tasting pie crust.
Sometimes for a special treat for the kids I would roll out the dough and sprinkly some sugar and cinammon on it, bake it on a cookie sheet after it finished baking, takes only a few minutes, let it cool and break it in to sections for a sweet snack.
Originally Posted by Mary Lynn
(Post 5677053)
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 taste it can't believe it was that easy. |
You all have made me so hungry for a piece of pie!!!
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I've been making pie crusts for several years and here are my secrets. #1 A lard crust makes it flakey and taste great. Don't get hung up on cholesterol...I'm a nurse and it's something you're not eating everyday. #2 Roll your crust on a floured pastry cloth and use a floured cloth rolling pin cover. You can find these in any kitchen store or on-line. You won't believe how much difference this will make. #3 If your crust is getting brown faster than the pie is cooking, use aluminum foil around the pie crust to cover it. You can also buy disposable pie crust protectors. I haven't had soggy crusts with my favorite go to recipe.
Never Fail Pie Crust......... Makes about 2 double and 1 single 4 cups flour 1 Tbsp sugar 1 tsp baking powder 1 tsp salt 1 1/2 cups lard ( 3/4 of a 1 lb. box...I don't measure it out in cups) Blend with a pastry cutter. Mix totether: 1 whole egg 1/2 cup water 1 tsp. vinegar Add to lard mixture. Blend. Refrigerate for at least 1/2 hour. Many times I mix this up ahead of time. I even divide it into balls. Wrap each one in saran wrap, then bag the balls and freeze them. It freezes well, can be thawed and rolled out easily. I also have rolled the crusts out and put them in the piepan...put wax paper between layers and stack them. I have rolled the tops out, put a piece of wax paper on top...carefully folded the top into 1/4 and layed it in the top piepan. Then wrap the whole pie shell in saran and put them in plastic bags and freeze. I do this ahead of time at Thanksgiving. Take them out of the freezer, thaw and bake my pies. If you get last minute company...you can make a pie fast. This really works. |
It's me again. Here's one of my favorite pies.
Dear Abby's Pecan Pie 1 cup white corn syrup 3 whole eggs, beaten 1 cup dark brown sugar 1/3 cup melted butter dash of vanilla (I use 1/2 tsp) 1 heaping cup pecan pieces pinch of salt Mix ingredients and pour into a 9" pastry shell. Bake 45-50 min. until a knife comes out clean. Cool. Top with whipped cream or ice cream |
to the earlier post, about subing vodka for water. If you drink enouough Vodka while making it, you won"t care how the crust looks or taste.
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If you prick to bottom of the crust with a fork all over, before you bake it, it should come out done and not soggy.
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Thanks for all the good hints regarding pie crust. I, too, am one of those people who cannot for the life of me make a pie crust. I have stood side by side to my sister-in- law and did the exact same things she does and her pie crust is peprfect and mine is the pitts.
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I use these crusts, too. And I find that they are never really crispy on the bottom, you can't have dough mixed that homogeneous without it getting tougher because of gluten development. I just accept it as the way of the crust, and it's OK for a quick dessert, and I had given up on ever getting it right myself. But I am now sold on the piecrust from Smitten Kitchen.
http://smittenkitchen.com/blog/2008/...aky-pie-dough/ I roll it between two pieces of plastic or parchment since I am not super skilled at the transfer to the pie plate. Try this one, I swear, I had totally given up until I tried this. |
Originally Posted by DACO48
(Post 5904947)
Thanks for all the good hints regarding pie crust. I, too, am one of those people who cannot for the life of me make a pie crust. I have stood side by side to my sister-in- law and did the exact same things she does and her pie crust is peprfect and mine is the pitts.
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