| T O P I C R E V I E W |
| Nigella |
Posted - Aug 25 2008 : 09:50:56 AM
I have to admit I was one of those people who avoided pie making like the plague! All that bit about not adding too much flour and WATCH OUT! don't over mix/over roll, don't let the dough get too warm..... toooo stressful!
And then.... I found the most wonderful pie book at the Goodwill. Now I don't usually buy little cutesy food specific cookbooks, I just don't have the space for them right now, but something drew me to this book. It's called Country Pies A Seasonal Sampler by Lisa Yockelson. The book is full of her dough and pie recipes. The food processor dough recipe has become my very best friend! It's so simple and fast that you can whip up a whole batch of stress-free dough in no time! I even do foolish (and not recommended by Lisa) things like I don't refridgerate the dough at all as she suggests, I'm sure I use too much flour when rolling it, and in frustration while making my first pie under Lisa's direction I wadded the darn top crust back up into a ball and had to sort of kneaded it to get it all back together and it STILL turned out beautiful and flaky! Since I've been using this book I think I can finally say that I have conquered pie making! And now I'm off to make at least three peach pies for the freezer....
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If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| 19 L A T E S T R E P L I E S (Newest First) |
| StitchinWitch |
Posted - Aug 30 2008 : 5:59:30 PM
It took me many years to finally learn the secrets to good pie crust -- use cold ingredients and mix with a light hand. My best ones are made with 1/3 lard and 2/3 shortning but Most of the time anymore I use all shortning because we now have a few vegetarians in the family.
Happiness is Homemade |
| Nigella |
Posted - Aug 28 2008 : 07:54:19 AM
Sure couldn't hurt to try it! I myself have given up on our blender but I know there are some good ones out there....
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If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| Homespun Livin |
Posted - Aug 28 2008 : 06:48:06 AM
Thank you Nigella. I don't have a food processor yet, but I do have a blender with the pulse on it. Do you suppose that would work just as well?
"Love one another." |
| Nigella |
Posted - Aug 27 2008 : 7:40:11 PM
Sorry forgot to add that you just put down some flour on your surface before rolling (I never refrigerate the dough so it can get a little sticky but even adding extra flour doesn't seem to affect the flaky-ness!) and some on your rolling pin. Don't worry if you have to re-roll this dough either it really doesn't care! have fun!!
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If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| Nigella |
Posted - Aug 27 2008 : 7:34:27 PM
Ok here we go, the first one is for a two crust pie:
2 level c. flour
1/4 t. salt
1 stick cold unsalted butter
1 T. plus 1 t. sugar
1 extra large egg yolk (if I don't have a really big one I just use a couple)
3 T. ice-cold water
Place flour and salt in food processor fitted with the steel knife. Add butter and process, using quick on and off pulses, until the butter is reduced to small flakes. Sprinkle in the sugar and tap the pulse again. Beat the egg and water together in a small bowl, pour into processor. Process using the pulse again until the dough begins to mass together. Add droplets of water if needed (I've never needed to). Divide dough in half, roll out the bottom then the top when needed.
Single crust:
1 1/2 level c. flour
1/4 t. salt
1 stick butter
1 T. sugar
1 extra large egg yolk (same as above)
2 T. ice-cold water
Follow the directions for double crust.
-------------------------
If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| Homespun Livin |
Posted - Aug 27 2008 : 7:22:41 PM
Elise:
I got it! Thank you very much! I can't wait to try this recipe out on a couple of pies. :)
"Love one another." |
| ranchmama |
Posted - Aug 27 2008 : 1:38:39 PM
check you mail Brenda ;)
Every Child Deserves Our Love &
A Bear of Their Own
http://ATeddyForKeeps.org
http://www.flickr.com/photos/ranchmama/ |
| Homespun Livin |
Posted - Aug 27 2008 : 12:23:16 PM
Oh thank you so much for sharing. Whenever you get to it is fine!
"Love one another." |
| Marcy |
Posted - Aug 27 2008 : 11:38:35 AM
My favorite pie recipe is the cherry pie from Mary Jane's first book. I don't like pie, but my husband adores it and he swears that it is the best pie he has ever had.
Farmgirl #170
Do not go where the path may lead, go instead where there is no path and leave a trail.
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| Nigella |
Posted - Aug 27 2008 : 11:17:53 AM
Hi Brenda I will post the recipe that I like so that you and anyone else can try it out and see if you like it. It will be later on though since I'm at work now ;)
-------------------------
If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| Suzan |
Posted - Aug 27 2008 : 09:32:55 AM
Any help at all would be appreciated! I make really lousy crust...but I love pies! |
| ranchmama |
Posted - Aug 27 2008 : 08:46:41 AM
I have one I got from an Amish cookbook. It uses crisco, apple cider vinegar, sugar, an egg, some salt.. It's a little involved, but it alwyas mixes up fine for me. I used to have a heck of a time! And the other thing I like about this recipie, is it makes up enough for 4-5 crusts. You can freeze them for a few months and just take out a slab of it when you need it! You just wrap the extra in saran wrap..
Be glad to share Brenda, just let me go get my cook book!
Elise
Every Child Deserves Our Love &
A Bear of Their Own
http://ATeddyForKeeps.org
http://www.flickr.com/photos/ranchmama/ |
| Homespun Livin |
Posted - Aug 27 2008 : 08:05:21 AM
I have never had any success making a pie crust. Would you ladies be willing to share your pie crusts recipes? Please email me and I will surely try them. Hearing of your success' gives me renewed hope. Once I get pies down pat, I want to work on homemade bread. I am a work in progress. :)
"Love one another." |
| sewgirlie |
Posted - Aug 26 2008 : 10:31:50 AM
I love making pies too!! I think it would be easier using the food processor, so I will try that. I have a really big apple tree out front that I do not spray or anything, so I have limited apples to use that are bug free. Enough for a few pies at least.
My quilting and life blog!!
http://downtoearthliving.blogspot.com/ |
| Nigella |
Posted - Aug 26 2008 : 09:07:07 AM
I really think that the trick to this crust that keeps working so great for me (because the actual recipe doesn't seem any different then usual) is that the flour and salt is added to the food processor, then the butter and instead of just whipping it you pulse the food processor it really seems great for breaking up the butter into just the right sized pieces! Then there is a bit of sugar and egg yolk and water and again just pulsing until it all starts to come together. This method for me means that there is no more guessing if I've mixed well enough or wondering if I've over mixed..... I think making pies the old fashioned way would be sooooo much easier if I could have witnessed them being made more often before I jumped into pies.
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If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| Bellepepper |
Posted - Aug 26 2008 : 08:10:01 AM
The crust is my biggest problem. I think if I made more pies, I would get the knack of it. I hear it is something you have to practice. I have tried several recipes. One with egg, one with vinegar, butter or lard or crisco. They all come out about the same. Plus the fact that the crust is too thick. If I roll it as thin as it should be, it tears when I put it in the plate. I may have to practice today and help my old apple tree get some of the weight off. Off the tree and on to me. LOL |
| electricdunce |
Posted - Aug 25 2008 : 8:17:15 PM
When I was a teenager I tried making pies. My brothers would always say things like "This would make a great anchor" or "I didn't realize you were doing leather work." I would stomp off, highly offended. Finally I found this wonderful recipe, called 100 year old pie crust, it's got a little vinegar in it and comes out perfect every time...Pies are just such fun to make. I'm hoping to have enough rhubarb and strawberries next summer to be able to make a home grown pie...
Lard crusts are wonderful too, so flaky and delicious. I use those when I make Cornish pasties. Now I'm hungry...
Karin
Farmgirl Sister #153
"Give me shelter from the storm" - Bob Dylan
http://moodranch.blogspot.com
http://domesticnonsense.etsy.com |
| ddmashayekhi |
Posted - Aug 25 2008 : 5:43:57 PM
I love my pie crust recipe that I got from Ina Garten's "Barefoot Contessa at Home" cookbook. It is always perfect and works for all my pies. I used to have a terrible time with pie crusts before I used her recipe, which is also made in the food processor. Now I love to make pies all the time.
I'm in the mood to bake a fruit pie! Time to head to the farmers market!
Dawn in IL |
| windypines |
Posted - Aug 25 2008 : 10:00:44 AM
Pies are so good, good for you. I like to make a lard crust. Just have to get the lard rendered down!
Happy Pie Making
Michele |
