Do you have a good chocolate pie crust recipe?
plllog
7 months ago
last modified: 7 months ago
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lisaam
7 months agoRelated Discussions
RECIPE: Pie crust and Crisco
Comments (5)I just made some cookies at xmas with the new Crisco but haven't tried it with pies yet. Mom & I have noticed that I Can't Believe it's not Butter & Country Crock are both lot softer than they have been so they have been changed. Mom called them & they sent coupons but wouldn't admit they had changed them. I made English Toffee like I have for over 40 yrs & it started to separate just as it was turning amber & ready to dump out. I had to wipe the butter off the top before I put the chocolate & rest of pecans on. So I waited couple of days 3 different times & same thing happened & 3rd time it just plain sugared even tho I was carefully wiping the pan down as always. So something is going on with the butter. Last 3 tries were with butter made in Wisc. I normaly use Sam's club & have good results. Friend got my receipe & had problems also, she has made candy for yrs too. We think they are adding water to it. I use canola oil as often as possible as it doesn't add a taste to cakes, cookies etc. Haven't made piecrust tho....See MoreHelp! Need CRISP pie crust recipe for one crust cream pie!!
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 MoreDo You Have a Favorite Gooseberry Pie Recipe?
Comments (4)Hoosier Gooseberry Pie 1 9 inch unbaked double pie crust 4 C gooseberries 1 3/4 C sugar 2 Tbs minute tapioca 2 Tbs butter 1/8 tsp salt 1/2 tsp nutmeg Gently wash berries and remove stems.Pat dry. Place berries, sugar, tapioca, butter, salt, and nutmeg in a large saucepan over low heat. Stir frequently an cook till sugar is melted and berries are soft. Let cool. Pour into pie shell and cover with a top crust. Bake at 400 15 min. Reduce heat to 350 and bake 30 min longer....See MoreDo You Have A Favorite Blueberry Pie Recipe?
Comments (6)1 9 inch unbaked pie shell 3 1/2 C fresh blueberries 1 C sugar 1 Tbs lemon juice 2 Tbs cornstarch 1 Tbs butter Dash nutmeg, dash cinnamon In a mixing bowl combine berries, sugar, lemon juice and cornstarch. Toss berries lightly to coat and let stand 20 minutes. Pour pie into pie shell.Dot with butter and dash with cinnamon and nutmeg. Bake in 425 oven 10 minutes. Reduce heat to 325 and bake 30 minutes longer....See Morechloebud
7 months agoplllog
7 months agochloebud
7 months agoplllog
7 months agolast modified: 7 months agobragu_DSM 5
7 months agoplllog
7 months agochloebud
7 months agolast modified: 7 months agoplllog
7 months ago
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