| T O P I C R E V I E W |
| musicmommy |
Posted - Oct 09 2011 : 7:38:40 PM
Help! I just can not seem to make pie crust. I can make croissants, all sorts of breads and pastries, but pie crust just seems to elude me. Sometimes it doesn't taste quite right, other times it turns out really thick, not flaky and often it just doesn't roll out. It breaks apart or it is too sticky.
My boys are wanting pies so badly and I generally go for cobblers or crisps because they are easier and they always turn out. Help if you can! (and if you are around the Portland area, could you just give me a demo? Seriously, I'm pretty sure I need some real help) 
One good thing about music, when it hits you, you feel no pain.
Bob Marley
www.becomingwendy.wordpress.com |
| 12 L A T E S T R E P L I E S (Newest First) |
| 22angel |
Posted - Oct 12 2011 : 8:35:16 PM
My aunt could never make pastry until my mom gave her a simple, no-fuss recipe & it is seriously so easy. The best part is that you can use the cheapest of everything & still have it turn out fabulous! In fact, we prefer it made with the cheap-y shortening/lard rather than the expensive stuff.
5 cups flour
1 tsp salt
1 tsp baking powder
1 lb (2 cups) lard/shortening
Blend together until it looks like crumbs. In a separate bowl/cup, put an egg & 1 tbsp vinegar, whisk with a fork, then add enough water to make 1 cup & add to dry ingredients.
This makes enough for (I think) about 4 double crust pies. It also lasts forever on the counter when it's still "dry" (without the egg & vinegar & water mixture). It's a great recipe & turns out wonderfully every single time.
Life isn't about finding yourself. It's about creating yourself.
"When I grow up, I want to be dirt." seen on a box through construction in Wyoming 2010 |
| Naked on a Mountain Top |
Posted - Oct 12 2011 : 6:27:47 PM
I love a good flakey pie crust - which seems impossible without shortening. However, we haven't eaten hydrogenated oils for years. Try "Spectrum organic all vegetable shortening" (non-hydrogenated) for a healthier alternative. Available at most health food stores - I would think.
www.durangodream.blogspot.com |
| musicmommy |
Posted - Oct 11 2011 : 07:19:32 AM
Thanks everyone! I guess I'll take another go at it and see how it works out. I will check out that pastry cloth.
One good thing about music, when it hits you, you feel no pain.
Bob Marley
www.becomingwendy.wordpress.com |
| Sheep Mom 2 |
Posted - Oct 10 2011 : 4:20:23 PM
If you have a food processor, here is a fool proof crust recipe:
2 1/2 c.flour
1 tsp salt
3/4 c. shortening (crisco)
1/2 cup COLD water
Put the flour and salt in bowl of processor and pulse a couple of times to blend. Add the shortening and pulse until it looks like coarse crumbs. Add cold water all at once and run until the dough forms a ball. That's it. it will make a two crust pie or two 1 crust pies (like for pumpkin pie). I have never had this fail and have been using it for 22 years.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran
http://farmsteadfripperies.blogspot.com/ |
| Okie Farm Girl |
Posted - Oct 10 2011 : 1:56:21 PM
Wendy, I have a post at my blog that shows a step-by-step pie crust that really nice. I have had a bunch of compliments on my crusts since I started using it. You can catch it at http://www.oklahomapastrycloth.com/blog/?p=233 One more comment - and I'm going to sound like I'm a sales person here - my Oklahoma Pastry Cloth™ at my shopping page, makes all the difference in the world for pie crusts. It keeps you from having to add too much flour in the rolling out and it keeps you from having to handle the dough so much. Just thought I'd pass that on. Good luck!!
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| queenmushroom |
Posted - Oct 10 2011 : 1:16:27 PM
I could never make a pie crust until I started using lard. YUP! The same lard my grandmother and great grandmother used. It doesn't stick like shortening does and comes out nice. Use a little less lard then shortening. Also, don't handle the crust too much. If you can, roll it out on waxed paper or roll part of the crust onto your rolling pin and place it in your pan (as well as on top for double crust). Has a wonderful old fashioned flavor as well. Good luck!
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| Sweet_Tea |
Posted - Oct 10 2011 : 08:04:15 AM
I never have problems with this pie crust:
Pie crust
1 1/2 - 2 cups all purpose flour
1/2 tsp sugar
1 tsp salt
3/4 cup shortening (Crisco)
1/4 cup boiling water
1 tbsp milk
Mix together flour, sugar and salt. Cut in the shortening, then add boiling water and mill. Blend all this well, then on a lightly floured surface roll it out.. Put it in the pie pan and then add your pie mixture..
Its nice and crumbly!
Farmgirl Sister #2974
~ http://notsosweettea.blogspot.com/
"The air of heaven is that which blows between a horse's ears"
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| Ingrid |
Posted - Oct 10 2011 : 07:57:32 AM
I have always been told to not work the dough very much and I follow that rule no matter what recipe I use. It works and stays flaky.
Give thanks to yourself everyday for all the wonderful things you do! |
| Farmer Judy |
Posted - Oct 10 2011 : 07:09:05 AM
I don't remember where I got this pie crust recipe but it is the family favorite.
4 cups flour
1 tsp salt (cold)
12 Tbls butter
7 tbls water.
Mix the first three till it looks like a crumble, not flour. I use a pastry hand mixing tool. Add water till it makes a ball when squished in your hand. Break in two for a top and bottom crust. I use powdered sugar instead of flour to roll it out since my crusts used to always get hard. I do the bottom crust, get it into the pie dish, do the top crust and let it sit a minute while I fill the pie. I coat the pie before baking with a wash of milk and a few shakes of raw sugar, then I vent in whatever pattern I have in my mind at the time.
Good luck,
God bless,
Judy
Born a city girl but a farm girl at heart!
http://farmtimes.blogspot.com/ |
| countrymommy85 |
Posted - Oct 10 2011 : 06:11:23 AM
Oh, for pumpkin pie I use MaryJane's recipe that she had in last years fall magazine for pumpkin pie. It was heavenly for pumpkin pie, and I mean serious culinary heaven here :) I save that pie crust recipe specially for pumpkin pies! It has cream cheese in it!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| countrymommy85 |
Posted - Oct 10 2011 : 06:09:44 AM
I had actually posted a very similar problem under thread title "pastry crust" and a bunch of farm girl sisters posted their favorite recipes! There is a bunch of different ones and each one I tried has worked for me so far :) I think if you search for "pastry crust" it should come up.
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| Fiddlehead Farm |
Posted - Oct 09 2011 : 7:58:10 PM
Wendy,
I use the pie crust recipe from "The Farm Chicks" cookbook. I think you can find it online though. Most important is to really cut the cold butter in with a pastry tool or two knives. They also use ice water and vinegar along with an egg. Refrigerate for about an hour. I found that if you really flour your surface to roll it out on, it works better. I have made this crust and it is awesome.
Here is their recipe from Country Living, the same one in their cookbook http://www.countryliving.com/recipefinder/grandmas-pie-dough-3167
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
Don't go with the flow...you are the flow.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
