Pie Crust - I just can't.
jerzeegirl (FL zone 9B)
4 years ago
last modified: 4 years ago
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lizbeth-gardener
4 years agoUser
4 years agoRelated Discussions
Experimenting with pie crust.
Comments (22)Grainlady-- Your chemistry lesson is great because my mind works that way. Understanding how a crust develops makes pie crust much more understandable to me. My mother always peached that overworking the dough makes it tough and now I understand why. The explanation of water vs. gluten is very helpful. Last year I was misdiagnosed with celiac disease and learned a bit about the behavior of gluten in foods while I was on a gluten free diet. Many thanks! I am going to try a butter crust and use my grater on the butter....See MoreLOOKING for: Non-graham cracker crust for key lime pie
Comments (2)This is a post script: I just tried baking the roll out refrigerated crust and it's awful...the pastry has no sweetness. So I guess I'm ISO a crust I can make out of crushed gingersnaps or vanilla cookies, maybe some sliced almonds crunched up in it? (my original post took 24 hours to show up - is there something wrong with this website lately?)...See MoreCan I use Staub coq au vin for steak and ale pie crust?
Comments (19)Oh my goodness, what a cutie! I used to have miniature poodles and we always kept them "puppy clipped", not the big showy poofs, just feet/tail/nose. They were cute and smart little monsters, they could climb fences! I've not made sticky toffee pudding, but it sounds good, I have AnnT's recipe stuck away in my "to try" file. I've never tried one of her recipes that wasn't good, and since she's a real person who posted here for a couple of decades, I trust her tried and true recipes. Not that I don't trust Ina Garten, LOL, I have a couple of her cookbooks, but I KNOW AnnT and so I know that her taste and mine are similar. Taste is subjective, not objective, you know? I suppose it's too late to order clotted cream. I can get it sometimes in the "international" section of my local Meijer, but not always, go figure. Happy Thanksgiving. Annie...See MoreButtermilk Pie Crust
Comments (19)I'm late to the party, but I wanted to add this bit of info. Several years ago, I saved a pie crust recipe from the King Arthur Flour website that was entitled, "Our Favorite Pie Crust." It was from their Autumn 2001 issue of "The Baking Sheet." Anyhow, the recipe included an optional tablespoon of buttermilk powder. The recipe notes said the buttermilk powder was for tenderness. The recipe has since been removed from the website, but I've still got my printed copy. It uses half butter and half shortening and also includes some baking powder and vinegar. FWIW, I made the pie crust once and noted that the dough was very easy to work with. KAF also has a current recipe for whole wheat pie dough that includes an optional tablespoon of buttermilk powder. This recipe is adapted from the KAF Whole Grain Baking cookbook. So I guess the idea of using buttermilk in pie crust may be unusual but not unheard of....See Moreplllog
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4 years agojerzeegirl (FL zone 9B)
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4 years agoWalnutCreek Zone 7b/8a
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