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Farm Kitchen:  Pie crust questions  |
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graciegreeneyes
True Blue Farmgirl
3107 Posts
Amy Grace
Rosalia
WA
USA
3107 Posts |
 Posted - Jun 02 2008 : 07:38:08 AM
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Ladies here is my dilemma: I have been trying to perfect my pie crust for a while, unfortunately there is not one person in my immediate/geographically close family who makes pie, so I have noone to ask my questions of. So in the spirit of community I figured, who better than farmgirls to ask?
The cookbooks always say to cut in butter till the mixture resembles coarse crumbs, then they show an itty bitty little picture which gives me no idea of how big of crumbs they are talking about. Help!!
I know you don't want to work the flour too long because it will get tough, but how long is too long and how long is not long enough?
My crust never seems to want to stick together like I think it should, what does this mean?
How much water is too much and how much is not enough?
Has anyone tried food processors? what do you think about them? Also do you all prefer the recipe with egg and vinegar or just butter/flour?
I'm sure I sound completely inept here but I just realized I could ask all these questions and have a pretty good possibility of getting an answer and I just got so excited.....
So if anyone has answers to any of these questions please let me know...I really feel like I ought to be able to bake a good pie.
Thank you so much
Amy Grace |
Edited by - graciegreeneyes on Jun 02 2008 07:41:11 AM |
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lisamarie508
True Blue Farmgirl
2648 Posts
Lisa
Idaho City
ID
USA
2648 Posts |
Posted - Jun 03 2008 : 12:25:26 AM
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Amy, I have been using Grandma's recipe forever. I don't know any other way to make pie crust, though I know there are many variations. I use a pastry cutter and blend Crisco (someday I'll try the butter recipe) with the flour until the "course" crumbs are about the size of small peas.
If your crust is not sticking together, you probably don't have enough water in it. Add additional water ONE teaspoon at a time until your dough holds together well but is not mushy or overly sticky. You should be able to quickly roll a ball in your floured hands without a sticky mess.
Grandma chilled the bowl and all utensils before making pie crust. She said a warm bowl and utensils would also make a tough crust. And I had my hands slapped a few times (not hard) for "over-handling" the dough with my WARM hands.
I hear MaryJane's pie crust recipe is to die for, though I haven't strayed from the familiar to try it yet. I will. I'll get adventurous with my pies some day!
Good luck with your pies!
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
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craftychick06
True Blue Farmgirl
71 Posts
Darlene
fennville
Mi
USA
71 Posts |
Posted - Jun 03 2008 : 03:44:06 AM
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I use crisco too!! And i have always had the best of luck adding a tablespoon of white vinegar to mix, make sure your water is ice cold too!! My crusts always turn out good as i would rather eat the crust some days!! LOL
Good luck!!
**LIVE LIFE JOYFULLY** |
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lisamarie508
True Blue Farmgirl
2648 Posts
Lisa
Idaho City
ID
USA
2648 Posts |
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electricdunce
True Blue Farmgirl
2544 Posts
Karin
Belmont
ME
USA
2544 Posts |
Posted - Jun 03 2008 : 07:28:12 AM
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My mother gave me this recipe many years ago, after I'd baked yet another leaden crust. Even if you roll it out twice, it's still flaky and delicious...
100 year old pie crust
2 &1/2 cups flour
1 cup COLD crisco
i teaspoon salt
1/2 cup cold milk with 1 scant tablespoon of vinegar
The nice thing about this recipe is that it always has a little left over dough so you can make some little cut outs to decorate the top crust....
Cut the crisco into the flour and salt, till it feels like lumpy cornmeal, dump in milk & vinegar and there you have it!
Good luck...Karin
Farmgirl Sister #153
"Give me shelter from the storm" - Bob Dylan
http://moodranch.blogspot.com
http://domesticnonsense.etsy.com |
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juliet79
True Blue Farmgirl
112 Posts
Heather
Worland
Wyoming
USA
112 Posts |
Posted - Jun 04 2008 : 3:34:39 PM
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| Yes, I'd say use the cutter or a fork until the lard, butter or crisco is the size of peas. THese will flatten out during the rolling process and are what makes the crust so flaky and delicious! It is ok if your crust is a little crumbly, it will take form after chilling in the fridge for awhile! |
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graciegreeneyes
True Blue Farmgirl
3107 Posts
Amy Grace
Rosalia
WA
USA
3107 Posts |
Posted - Jun 04 2008 : 3:38:43 PM
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This is all very helpful!! The part about being the size of peas especially - there are just some things that you can't teach yourself out of a book - you need the human experience
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Farm Kitchen: Pie crust questions |
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Pie crust questions
