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Thread: Piecrust woes

  1. #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

  2. #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.

  3. #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.

  4. #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.

  5. #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.

  6. #31
    Senior Member ncredbird's Avatar
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    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.
    Last edited by ncredbird; 02-21-2013 at 03:51 PM.

  7. #32
    Super Member Carron's Avatar
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    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.


    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 taste it can't believe it was that easy.

  8. #33
    Senior Member pippi65's Avatar
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    You all have made me so hungry for a piece of pie!!!
    Be kinder than necessary,everyone you meet is fighting some kind of battle.

  9. #34
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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.
    Last edited by resource fabricologist; 02-27-2013 at 08:04 PM.

  10. #35
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    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

  11. #36
    Super Member psychonurse's Avatar
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    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.

  12. #37
    Super Member mike'sgirl's Avatar
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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.

  13. #38
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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.

  14. #39
    Super Member OHSue's Avatar
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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.

  15. #40
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    Quote Originally Posted by DACO48 View Post
    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.
    You and I must have been made from the same pie crust, DACO48 - I can't make a pie crust no matter how hard I try. Actually I have been told I try too hard and I think there's some truth in that. My favorite pie crust story is that my husband suggested I ask his mother who he believed made the best crust ever. So I did and she said "use the stuff that comes out of a box that's already rolled out for you!" So I have, ever since!
    We are here to learn how to live in heaven - I'm still learning.

  16. #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.

  17. #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!

  18. #43
    Power Poster earthwalker's Avatar
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    I blind bake my piecrust for 10 mins at 90C. Then proceed normally.

  19. #44
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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!

  20. #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

  21. #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

  22. #47
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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.

  23. #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.

  24. #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?

  25. #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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