Pie Crust---Photo Heavy

16 years ago

Photos of the pie crust that I made.

Photo showing the cracking when rolling. From what I have been reading is that my crust needs to be a tad bit wetter. This is the butter crust. I dont know if I will ever be ready for a double crust pie. Going to be looking for cookie cutters for the top like others have suggested :)

As you can see the crust did shrink a bit around the edges.

The pecan pie sure did taste so good and the crust so flakie (how do spell that?)! Thanks for all of the folks who gave great tips and kept encouraging others that we all could make pie crust. We just need to keep practicing. Am excited to be making more crust, but now making cookies and candies for CHRISTmas.

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Comments (13)

annie1992
16 years ago
Trudy, that is just absolutely, beautifully perfect. You'll be doing those double crust pies in no time. Not that anyone will care when your pies look like that one who needs a top crust?

Annie
lindac
16 years ago
a thing of beauty for sure!!....and that cracking is no big deal....that's what pie crust does!
Great job!
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sheshebop
16 years ago
That is beautiful, Trudy. I actually find the top crust easier because it does not have to be quite as big since it doesn't drop down into the pan like a bottom crust does. And your pie dough that cracks at the edges: mine ALWAYS does that and I just stop and repair it and keep going. Pie crusts are fairly forgiving as far as repairs. And if you do have a bad spot in the top crust, just cut out a shape from leftover dough and give your pie a tattoo.
ruthanna_gw
16 years ago
Trudy, that a lovely looking crust and pie.
readinglady
16 years ago
That is a lovely lovely pie. Congratulations on your successful piecrust adventure.

If you're worried about shrinking pie crust, roll out, allow the dough to relax 15-20 minutes or so (covered so it doesn't dry out) and then put the dough in the pan.

Also, refrigerating a pastry crust for a while before putting in the filling (or blind baking for a cream pie) can help reduce the shrinkage problem.

Carol
jessyf
16 years ago
Well done. Congrats!
canarybird01
16 years ago
A lovely looking pie Trudy!

SharonCb
lakeguy35
16 years ago
YUM! My crust does that cracking around the edge while rolling it out too.

David
claire_de_luna
16 years ago
Trudy, Beautiful Pie! (I just thought the cracking was the part you trimmed off before crimping the edges, and no big deal.) How did it taste?
User
16 years ago
Trudy, I agree with everyone. Your crust looks perfect to me. And I would love a piece of your pie.

Ann
trudy_gw
Original Author
16 years ago
Thanks everyone for the nice comments.
The pie was so delish. The crust looked like it was going to be crunchy and hard, but it was very flaky and had great flavor. Somehow I think the butter crust is going to be the winner, but still have to bake and taste the Crisco/butter and the Crisco crusts.

Thanks for the tips on letting the crust set for a few mintues to help with the shrinking. I did put the crust in the fridg. for at least and hr before filling and baking.

Am so glad to know that pie crust are supposed to crack, will be expecting cracks from now on.
As bakers we all want perfection in our products.
trixietx
16 years ago
It looks great to me. I make my crusts the same everytime and sometimes they are just almost perfect and sometimes not. Who knows!

Your picture is making me want a piece of pecan pie!
trudy_gw
Original Author
16 years ago
Pecan Pie is my absolute most favorite pie.

Forgot to say...looking forward to tattooing my double crust pie when I get a chance to make one!

Pie Crust---Photo Heavy

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