Pie crust question
lizbeth-gardener
3 months ago
last modified: 3 months ago
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pie crust question
Comments (6)Bruce, I blind bake my pie crust for pumpkin pies all the time. I also precook the filling as stated below, works like a charm... don't remember where I came across the recipe, as it's been years that I've been making it this way. The ingredients are very similar to Libby's Famous Pumpkin Pie recipe, but the procedure is different, which I prefer.. Pumpkin Pie (1) 9"pie Prepare blinded baked 9" pie shell. · 2 cups evaporated milk · 1 - 15 oz. can pumpkin · 3/4 cup sugar · 1/2 tsp. salt · 1/4 tsp. ginger · 2 tbsp. cornstarch · 1 tsp. cinnamon · 1/2 tsp. nutmeg · 1/4 tsp. cloves · 2 egg yokes · Whipped cream In a large pot, place all the ingredients together-- except egg yokes -- & bring to slight boil all the until thick, approximately 15 minutes, stirring so no lumps will form. In a small bowl, temper the egg yolks, pour a little of the hot liquid over the egg yokes & mix well, then add to the hot mixture. Pour pumpkin mixture into a blind baked pie shell & bake for 15 min at 350. Cool and top with whipped cream Lucy...See MorePie crust help
Comments (17)I started using this crust recipe/technique this summer. It was part of a peach pandowdy recipe. I do it in the food processor and it turns out very flaky. I have it memorized by now! 1-1/4 cups flour pinch salt 1/2 teaspoon sugar 6 tablespoons cold butter, in small chunks 1-1/2 tablespoons cold shortening, in small chunks 3 tablespoons ice cold water Put flour, salt and sugar in food processor and pulse to sir. Add butter and shortening. Pulse until shortening is a little smaller than the size of peas. Add all of the water and pulse until dough just begins to stay together when you pick up a little bit. Turn out on a board or pastry surface (with no added flour) and gather the clumps together into a ball. Flatten slightly into a disk. Wrap in plastic wrap and flatten slightly more. Chill about 30 minutes and then roll out, or freeze for later....See MorePie crust question
Comments (40)I like parchment best because it can be folded up easily to transfer the crust and with a little flour the crust won't stick. This is probably redundant, but to make great pie crusts, just make more! In other words, practice! Then you will know the deep, dark secrets of the pie world. The reason cooks like the vodka recipe is because it is so forgiving. With butter/shortening crusts, the dough Must be kept cold at all times. When the dough starts to even get close to room temp., I slide a cookie sheet under the parchment and pop the whole mess in the freezer. As I cut out leaves, or whatever decoration I want on top of the pie, they go on a plate to be popped in the freezer immediately. The cold, cold, cold thing can't be underemphasised with regular pie dough (butter, shortening or lard) Cracks are ok, warm is not. With the addition of the vodka, however, something magical takes place. the dough can be rolled out a little warmer, it becomes like play dough, and has no cracks. It is satisfying and easy to work with. But when cooked, the vodka evaporates and creates those beautiful layers and flakiness. If you used regular pie crust and rolled it out warm, you would get leather. All that said, I still am obsessed with keeping pie dough cold. Very cold. Cracks can be turned under for the crust. I always make about 3 times more dough than the recipe calls for, I want lots of wiggle room. The dough can be frozen anyway so it doesn't go to waste. (make a disc, wrap in lots of plastic and a freezer bag) However, I experienced the real beauty of the vodka dough one day when I let the dough get crazy warm. I was sure the crust was ruined. But it turned out great! Flaky, and just as perfect as using stiff, cold dough....See MoreQuestion on adding brown sugar to pie crust??
Comments (2)I'd suggest you look for a recipe that meets your needs rather than altering the recipe you have already used. There are all kinds of sweet pastry recipes (aka Pate Sucree) using both white and brown sugar, which have a texture more like crisp cookies. And there are recipes that incorporate yogurt, Greek yogurt or yogurt cheese (which is yogurt that has been drained of the whey for a certain amount of time to make it thicker), but are not necessarily considered sweet pastry. Many sweet pasty recipes also have an egg in them for additional structure from the egg protein. Brown sugar pastry is also much darker than using white sugar. Sugar wrecks gluten formation, and the addition of a lot of sugar can make the pastry somewhat "sandy" or "gritty". Adding a lot of sugar can make pastry nearly impossible to roll out. Pastry chefs consider sugar pastry or sweet crust (Pate Sucree) best used for tarts that do NOT contain a juicy filling because they absorb liquid into the crust quickly. Your filling may be too juicy. Maybe you would like this recipe made with wonton wrappers instead of pastry? Just a thought.... Check Martha Stewart recipes for starters, then go to the Food Network, and perhaps search for pastry for tarts. It's easier to find the wheel than to reinvent it, especially when it comes to pastry. Be sure to let us know how things turned out, and good luck on your quest. -Grainlady...See Morefloraluk2
3 months agolast modified: 3 months ago
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