Pretty pie crust

17 years ago

Whenever I try to make a crimped pie crust using my fingers and thumbs, when I bake it the crimp I made no longer shows. How can I do it so that it bakes and it is noticeable? Thanks.

Sort by:Oldest

Comments (7)

blueheron
17 years ago
I have the same problem. The crimping sort of flattens out.
maureen_me
17 years ago
You have to expect some degree of flattening out, since a major part of piecrust is shortening, and shortening melts when it's baked. If you're having a big problem, I'd guess one of two things--or both. Your dough needs to be really cold, so that the shape has a chance to set somewhat before the shortening starts to melt in the oven. Also, when you make the crimps, exaggerate them a bit--make them deeper than you want them to be once the pie is baked, to compensate for the settling effect.
Related Discussions
pie crust yellow
Q
Comments (19)
YIKES.....I placed an order for Sea Gulf Stream a few days ago, based on pictures and words about it here. Don't have Fire Island, it might be a perfect companion for my other yellow golds, which come and go in their degree of goldness. I like them all, at all stages. One of my pretties is a Stuart Asch hosta, Bibb Lettuce. When it came last year, it was very tender like a head of lettuce. I had no hope it would endure the rigors of our heat and humidity without getting parboiled. It really surprised me this spring with the show it put on. It is a more vigorous plant now, and it had a better substance--which is required to stand the humidity, IMHO--and now it is becoming a limey yellow. Here he is in May 2013 And here earlier in the year, in March. One of the earlier hosta to look good.
...See More
Pie crust hostas
Q
Comments (4)
We actually have beautiful and often very hot summers--short of course. We usually can count on 90 frost-free days but have also had frost in every month of the year some years. I can grow many zone 3 things and will even try the odd zone 4 if I am really in love with it. The upside is long daylight hours. Right now the sun is rising before 5 am and not setting until 10:30 pm so things grow like crazy for the short time they have. Thanks for the advice. My garage will hit -45C most likely this winter but I have a cool spot in the basement I could try. I would really rather have one that can live outside, however. Thanks again, Angeline
...See More
Help! Need CRISP pie crust recipe for one crust cream pie!!
Q
Comments (10)
My hunch, if it was central VA and a BBQ place, was that it wasn't a pate sucree or something similar. It was probably an "American" pie crust. You can make a great flaky crust in about four minutes with butter, flour, and a little ice cold water. Can add a pinch of salt if you want. Leave some pretty large chunks of butter and make sure you do the fraisage. Like always, let it sit for an hour or so or even a day before rolling it out. Most likely based on cost and region, they probably used shortening, but don't. It tastes bad and makes your crust have a bad mouthfeel. Just use butter. Bake it well, maybe weighing it down, and make sure you bake it very close to the time you are going to use it. In other words, don't bake it today for use tomorrow or the next day. It's never as crisp as it is the first day. Let it cool, fill and serve immediately. The water from the filling will start to soften it right away, so you don't want to let that sit if you want to maintain the crispiness. This post was edited by rosesinny on Mon, Feb 18, 13 at 17:57
...See More
Gluten Free Pie Crust
Q
Comments (8)
Annie, Bonnie's got you covered on the response.. For some easy pretty tasty treats I've found that Land O Lakes.com has some pretty tasty things. I like their marble cake, the macaroon "cupcakes"..(I can't think of what they call them, they are a coconut "crust" with a dollop of ganache).. and the sugar cookies aren't to bad either.. Brown rice flour will be grainer than white rice flour, and and a "popular" sweet rice flour is marketed under the name Mochi... I've expanded my GF flour's to a few I haven't even tried yet. Teff and Amaranth...And Trader Joe's Almond Flour/Meal is what I use when that kind of thing is called for. It's the best price I've found. In crisp topping I use oats and oat flour(in place of AP)..but you must make sure since they are true Celiacs that they are certified gluten free. Gluten free baking isn't cheap...LOL
...See More
lindac
17 years ago
Are you making an oil crust?
I don't have the problem....and I use either Crisco, butter or a mix...
Perhaps you need a tad bit more flour in your dough...
Linda C
lorijean44
17 years ago
Also, remember not to stretch the dough. Give yourself plenty of 'edge' to work with. If you stretch the dough, it will shrink back.

Lori
cookie8
Original Author
17 years ago
I usually use the Tenderflake recipe. Lori, what do you mean about stretching the dough? Does that happen when rolling? I am probably letting it get too warm. Do you think after I roll it and shape it if I put it the fridge for about 1/2 hour that would help? Any type of design I put on the crust doesn't work out, no matter how deep. I see pictures of even the fork crimp working out! Drives me nuts.
lorijean44
17 years ago
Cookie8, when you place the rolled out dough into your pie plate, just lay it in the dish. If you try to stretch it to fit, it will shrink back when baked. It's rather annoying! It will definitely help if you chill it a little bit before baking. Even just 15 minutes would help.

Lori
trudymom
17 years ago
I thought this was a good article on pie making:

Here is a link that might be useful: Pie Crusts

Related Stories

PRODUCT PICKS Guest Picks: Pi Day + Pie Stuff = Yummy Fun

By Mariko Jackson

Add these tools and accessories to your baking arsenal and watch smiles multiply

Full Story

COFFEE WITH AN ARCHITECT Design Explained in Pie Charts

By Jody Brown Architecture, pllc

If you've ever wondered about the creative process of architects and designers, check out these simple charts

Full Story

GARDENING AND LANDSCAPING A Pretty Backyard Dinner Party

By Rubyellen Bratcher

Before and After: See how unfussy, vintage style and a simple menu adds up to a beautiful L.A. winter dinner outdoors

Full Story

397

PRODUCT PICKS Guest Picks: Pretty Cake Stands

By Stephanie Hua

20 pedestals too pretty to only use for desserts

Full Story

DECORATING GUIDES Pretty Up Pumpkins With Paint

By Lisa Frederick

Put down the carving knife — we've got a better way to prep your pumpkins for Halloween

Full Story

KITCHEN PANTRIES 80 Pretty and Practical Kitchen Pantries

By Bryan Anthony

This collection of kitchen pantries covers a wide range of sizes, styles and budgets

Full Story

204

PRODUCT PICKS Guest Picks: Fall Entertaining Favorites

By Laura Gaskill

Make autumn feasts a piece of cake with chic compostable plates, pretty glasses, pie accessories and more

Full Story

EDIBLE GARDENS How to Grow Your Own Luscious Cherries

By Marianne Lipanovich

Nope, they’re not the easiest fruit to grow. But with spectacular blossoms and pies as possibilities, cherries are sure worth a try

Full Story

KITCHEN DESIGN 16 Scrumptious Eat-In Kitchens and What They Want You to Serve

By Becky Harris

Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over

Full Story

EDIBLE GARDENS Summer Crops: How to Grow Pumpkins

By Marianne Lipanovich

Start in spring to grow your own fall decorations and have plenty left for pies

Full Story

Pretty pie crust

Comments (7)

blueheron

maureen_me

Related Discussions

lindac

lorijean44

cookie8
Original Author

lorijean44

trudymom

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Pretty pie crust

Comments (7)

blueheron

maureen_me

Related Discussions

lindac

lorijean44

cookie8Original Author

lorijean44

trudymom

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

cookie8
Original Author