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Topic: Making Pie Crust, suggestions?  (Read 1299 times)
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« on: April 16, 2008 12:50:13 AM »

From the Cooking mod....

This person was looking for suggestions on pie crusts.
« Last Edit: January 20, 2011 06:10:00 PM by Troublet - Reason: fixed OP » THIS ROCKS   Logged
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« Reply #1 on: April 16, 2008 01:32:08 AM »

200g plain flour
1/2 teaspoons salt
115g butter or margarine, chilled
2-3 tablespoons of Milk
2 tablespoons of sugar

(If you're making a savoury crust, omit the sugar)

Sift the flour and salt into a bowl, and add the butter or margarine. Rub the fat into the flour until the mixture looks like fine bread crumbs. Add the sugar and toss lightly to distribute.

Add the milk a little at a time, tossing with a fork as you go. Press the dough into rough ball. If it is too try add a little more milk, if too wet, add a little more flour.

Dust a work surface, and turn the dough on to it. With the heel of your hand, push the dough away from you, smearing it on the surface, then pull back and push in another direction. Mix the dough in this way until it is pliable and easily comes away from the surface.

Press the dough into a smooth ball, wrap with cling film or place in a plastic bag and refrigerate for at least 30 minutes

It's very important to keep the pastry cold.

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« Reply #2 on: April 16, 2008 06:48:50 AM »

the easiest way to make pie crust is in a food processor (I wouldn't make it any other way) and my secret ingredient is vodka. Yes, you read that right. It makes the dough super easy to roll out without cracking around the edges and it doesn't leave any flavour at all.

My recipe:
12 oz all purpose flour
3 oz butter
3 oz shortening
4 tbsp cold water
4 tbsp vodka
(for sweet dough add powdered sugar)

pulse 1/2 the flour and all the fat in the food processor until a paste begins to form (about 10 one second pulses) then add the rest of the flour and combine briefly. then, on the lowest setting dribble in the water & vodka until combined. Do not process any longer than you have to. You should have pebble sized lumps. Turn onto a piece of plastic wrap, form into a big lump and then divide into two. Form into two discs wrap tightly in plastic warp and then refrigerate for at least 1/2 hour. Let sit at room temperature for about 20 mins or so before rolling.
This dough is very wet and will require up to 1/4 flour for rolling out.

Have fun. It's not as difficult as it seems!

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« Reply #3 on: April 28, 2008 09:00:22 PM »

This is for a 'double crust' (so a crust on bottom and a lattice on top, or two pies)

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 tablespoons cold water

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.
Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

It makes it easier to roll out if you put it in the fridge for an hour first.

« Reply #4 on: May 01, 2008 09:36:43 PM »

Most important thing is to keep everything cold and don't over mix. The flakiness and wonderfulness of pie crust comes largely from little pockets of oil that haven't fully mixed with the flour, and that doesn't happen if you mix the crap out of it or let the shortening/butter melt.

« Reply #5 on: May 05, 2008 03:48:42 PM »

My suggestion is to use a recipe like this
basically containing butter and flour, no shortening or sugar or other extraneous ingredients. Use ice-cold water, and don't overmix. You just need to use a pastry cutter or two butter knives to cut the butter in until the flour is barely clinging together. Handle it as little as possible. I don't make lattice crusts, but just a regular two-crust pie with slits cut in the top. It really works and comes out nice and flaky.
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« Reply #6 on: May 08, 2008 07:13:09 AM »

ok  I  like  minklyfeets  recipe! 

and I have and use the one emmyshell uses.

only tip I can offer is refridgerate your rolling pin and keep it floured while rolling. not adding too much flour while rolling is the trick.

also the name brand products will generally give you a  better outcome than generic.  when baking pies that is the only time I say that cause I am cheap. but pie crust is tricky.

looking for instant coffee from australia or russia made with mustard and champagne.  VIOLET CRUMBLES and VEGEMITE would be welcome swap items!!
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« Reply #7 on: May 08, 2008 11:25:57 PM »

Most important thing is to keep everything cold and don't over mix. The flakiness and wonderfulness of pie crust comes largely from little pockets of oil that haven't fully mixed with the flour, and that doesn't happen if you mix the crap out of it or let the shortening/butter melt.
Right there, you provided that one little piece of information that's been missing from my pie-making knowledge for all these decades.  Yeah, I've heard the whole "keep it cold!" thing before, but cold is relative, so how cold?  I've also heard the whole "don't overmix!" but that, also, is relative, especially if you grew up kneading the heck out of bread.  But as soon as you say this, it all falls into place.  So thank you for that wonderful piece of clarity.  Cheesy  I think I can dare to try a pie crust again.  Smiley

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