Another Pie Crust saga

8 years ago

last modified: 8 years ago

I think I could eat a piece of pie everyday of the week, but the crust is so loaded with calories, so I don’t. I have made pies forever and always satisfied with my crust outcome UNTIL... I became acquainted with the CF, and then decided I was only mediocre, after reading many pie crust recipes here I have learned a thing or two or more.

i adopted CaranaryBirds Nathan’s Never Fail crust (Annie 92 uses this too) and AnnT’s crust and King Arthur’s all butter crust, and Islay’s crust made with Creme fraiche and the Volka recipe.

Where I am going with this.. I had misplaced Islay’s Creme Fraiche Recipe a couple weeks ago and in my searching I came across a Sept 2010 post on crusts. I don’t remember seeing it then, but, Lars had posted his recipe made with Cottage Cheese. I Tried it and it is heavenly, reminds you of puff pastry, made the kitchen smell great as it cooked. I made it up, in frig for a couple days and just baked to eat,

Sept 2010 Pie Crust scroll down about half way for Lars Cottage Cheese crust recipe, it is worth the effort.

Lars Cottage Cheese Pie Crust

Featured Answer

sleevendog (5a NY 6aNYC NL CA)

8 years ago

I need to try this. Right up my alley. Putting cottage cheese on the grocery list.

Here is the recipe....And Lars mentioned later in the post that the butter should be softened, unlike the chilled cubed butter in regular crust recipes.

(cuisinart or stand mixer?)

The recipe is from Orowheat Bakery's Cooking With Gourmet Grains, published in the mid 1970s.

Ingredients:

1 cup butter
1 cup cottage cheese
2 cups flour

Combine butter and cottage cheese with a mixer until well combined. Stir in flour until just mixed and divide in half. Press each half into a disc, wrap with plastic wrap, and chill for an hour or so (or keep in the fridge for a couple of days, if necessary).

Roll each disc on a floured board. I frequently make several small discs and form them over the bottom of a muffin pan to make tarts, but you can bake this crust as you normally would for a single or double crust pie, starting in a 450ÃÂ° oven for 10 minutes and then in a 375ÃÂ° oven until lightly brown.

The cottage cheese makes the crust puff up and become flaky, somewhat like an Austrian pastry. This is the easiest fool-proof recipe for pie crust that I have made.

Lars

Sort by:Oldest

Comments (6)

lindac92
8 years ago
I'll have to try that....but I am lactose intolerant....so maybe not.
My crust is a stick of butter and 1 1/2 cups very fluffed flour...and vodka and water....the vodka in negligble calories....but the butter is 8 tablespoons, and one crust...on big crust or a crust for an 8 inch pie and a tart crust. My my figuring, if you make a single crust pie, that's one scant tablespoon pie per serving...or less if your pie is a 10 inch pie cut into 10 pieces. That's not a huge amount of calories...unless you are filling it with cheesecake mix or pecan pie goop....but apples and a small amount of sugar and cinnamon to top is really not bad!
shambo
8 years ago
Shirl, thanks for posting this. I've been wanting to try Lars' crust for a long time (I've had the recipe saved for years). I think you've finally convinced me to go ahead. The picture is great - almost beyond flaky. I'm glad you took a picture, so I could see what the end result would or should be. My husband is on a low sodium diet, so regular cottage cheese is out. But my local Safeway carries its store brand of no-salt-added cottage cheese. I'm going to pick some up this week and give it a try.
Related Discussions
Another Pie Crust Question
Q
Comments (5)
Yes, the beans are great. A couple other tips that help. First the most important one. Make sure when you put the crust into the pie that you ease it in. Don't stretch it. Give it plenty of slack in the bottom of the pan then just easily lay the sides on. The stretching makes it want to spring back when you bake it. Of course dock it plenty too so you don't puff up. The last tip is to bake it after it's been chilled well. A room temp crust can tend to slump easier. Those tips and the beans should give a nice crust. One of our faves for holidays is pudding pies so we are always making blind crusts. Well them and lemon meringue. Good luck and have fun at the party. With a strawberry pie though you could stick it in the worst lookin crust and nobody would care. LOL.
...See More
Nathan's Pie Crust
Q
Comments (6)
I really need to try that one and also Nancy's vodka pie crust. I am tired of store-bought crusts but I cannot make a decent pie crust. Good to know so many like me are finding hope with these two recipes/methods! Beautiful pie, gldno1! Linda
...See More
Pie Crust Success
Q
Comments (8)
kayjones, it's a recipe that's been posted here by SharonCB, it's become my favorite and there are many threads about it. It's so easy to handle, I roll it out without even chilling it and it still handles beautifully, and it's nice and flake-y. I sometimes use half butter and half shortening, or even all shortening, although I really like lard the best. All ways work well... NATHAN'S NEVER FAIL PASTRY ********************************** These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. Source: 'I've GOT To Have That Recipe' Doubleday Canada - Victoria, B.C. 1986 sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out. Annie
...See More
Pie Crust - Success Finally!! (sort of)
Q
Comments (16)
Will those of you who made GF pie crust please give an honest rating describing how it looked and felt in your mouth. I made a GF crust that was primarily potato starch and corn starch. (Recipe from The Gluten Free Kitchen.) I made a pumpkin pie so it was only one crust. The dough was a beautiful white and I rolled it between sheets of parchment paper. It did stick to the paper but I was able to repair any tears or thin spots and I made a beautiful fluted edge. It was a little too dark when baked, but not burned. The texture was much too firm and the taste was bland and not anything I would ever serve to a guest. There was no rice flour so at least it wasn't grainy. I used to make great pies, both one and two crusts. GF is always a disappointment. I'm glad I spent today alone. I used to go to my son and DIL's on Thanksgiving but when he asked what they needed to do to cook for me I told him not to bother. I think asking them to be constantly aware of cross contamination would be very irritating. In fact, when I went GF I gave them some of my non-stick pans and utensils. I doubt that they could remember to avoid cross contamination while preparing a large meal in a tiny kitchen. Maybe by next year I will have found GF recipes that are tasty enough that I will invite them here.
...See More
fawnridge (Ricky)
8 years ago
last modified: 8 years ago
How well would a light, flaky crust like this hold up to fruit? Could you use this for a blueberry pie, for example? (You can tell we're close to the end of our diets.)
carolb_w_fl_coastal_9/10
8 years ago
last modified: 8 years ago
Wanting to try this for sure! Thanks for posting it.

Still has 1 cup butter, so I don't see how it would be that much less calorific than traditional recipes like pate brisee...? (mine has 6 Tbs. butter plus 2 Tbs. oil/shortening to 1 1/4 cups flour)

Here's an old Wesson Oil recipe for oil pastry that has 1/2 cup oil to 2 cups flour. I use olive oil - or 1/2 olive & 1/2 vegetable - for savory pies:

Oil Pastry

2 cups flour

1/2 cup oil

1 tsp. salt

approx. 6 Tbsp ice water

Stir salt into flour.

Cut oil into flour until evenly distributed.

Add ice water, a little @ a time, tossing to mix. Mixture will be pasty @ first, but will firm up.

Roll between 2 sheets of waxed paper - no extra flour necessary.

Makes a tender, crumbly crust.
2ManyDiversions
8 years ago
Thank you shirl, and for the pics - love the flaky layers! Thanks sleevendog for posting the recipe : )

Another Pie Crust saga

sleevendog (5a NY 6aNYC NL CA)

Comments (6)

lindac92

shambo

Related Discussions

fawnridge (Ricky)

carolb_w_fl_coastal_9/10

2ManyDiversions

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US