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Topic: Homemade Pie Crust Help and Tips  (Read 899 times)
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« on: June 20, 2005 06:37:06 PM »

Hey everyone,

The bf and I just made our first ever pie from scratch (blueberry!).  It is in the oven as I type.  I had a really difficult time rolling out the crust.  It kept sticking to the counter like mad, and cracking.  I couldn't move it to the pie plate without it trying to break apart everywhere.  I re-rolled a couple of times, but finally just put it in the plate and kind of patched it together.  Are these common pie crust problems?  Any tips or advice?

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« Reply #1 on: June 20, 2005 06:42:52 PM »

Next time try putting your crust in the refrigerator for a bit before you roll it out and/or using ice water in your recipe. Patching it up in the pan is ok!

And my favorite pie crust tip is covering your exposed crust with foil so it gets just a little golden, and not too dry and dark.

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« Reply #2 on: June 20, 2005 07:04:23 PM »

My favorite tip (gleaned from my brother, who is an awesome cook):  After chilling the dough, roll it out between two sheets of plastic wrap!  Keeps the rolling pin and counter clean, helps the crust hold together, and makes placing it in the pan a breeze --


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« Reply #3 on: June 21, 2005 04:05:43 PM »

The crust came out tasting amazing!  It was flaky and soooo much better than a store bought crust, even if it was not the most attractive thing.  thanks for the refrigerator and plastic wrap tips.  I will try those in the future.  I did just start rolling as soon as the dough was mixed, and I have since heard that letting the dough rest will also help. 

I did cover the crust with foil, and it was perfectly baked.
« Reply #4 on: June 22, 2005 11:24:02 AM »

my favorite recipe for pie crust is buttermilk pie crust. it is AMAZING! Also, I always make a mixture of egg, milk, and nutmeg/cinnamon and paint in on the top of the crust. It makes it nice and golden and of course hits it up with some flavor. I think the key to easy pie crust maneuvering is temperature.

My grandmother told me that every person who can cook worth beans should invest in a marble rolling pin. The marble will hold the cold from your fridge for a long time.  Of course, the only reason I have one is because she gave it to me... then again I may not be the best cook ever either. Well... I like to think my cooking is worth beans... maybe just the cheap kind though.  Grin

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