Wayne Boatwright wrote:
> Sheryl Rosen > wrote in
> :
>
>
>>in article , Nancy Young at
wrote on 11/24/04 10:43 PM:
>>
>>
>>>Sheryl Rosen wrote:
>>>
>>>
>>>
>>>>The crust is beautifully golden, the filling seems set but still a
>>>>little jiggly (as the recipe proscribed). It looks great,
>>>>except....the stupid filling soaked right through. That pie is NEVER
>>>>coming out of that pie pan, is it?
>>>
>>>I wouldn't be upset, feed me pecan pie, I'm not going to argue about
>>>the crust.
>>>
>>>nancy
>>
>>
>>I just looked at it again, now that its cooled off.
>>I could have pulled it out 5 minutes sooner...the top is a bit over
>>browned.
>>:-( Not burned, yet. But definitely over-browned.
>>
>>If there is a next time, I'll make the double crust recipe (Instead of
>>halving it, like the recipe said to) and roll it out to the same
>>thickness. Maybe it was just too thin, maybe it's that simple. But it
>>did say it was suitable for a 10 inch pan. Which is what I used. Oh
>>well. Whatever.
>>
>>Can't do anything about it now.
>>
>>Maybe by the time we get to the pie, the wine will have kicked in
>>sufficiently and no one will care!
>
>
> Sheryl, I don't know how thick you rolled it, but I try to maintain a 1/8-
> inch thickness throughout. Any thicker and I think it ends up too doughy.
> Any thinner and I think it's a potential problem. For 10-inch Pyrex pie
> plate I use 1-1/2 cups flour, 5-6 ounnces of combined fats, 3/4 teaspoon
> salt, and about 4 tablespoons of ice water.
>
Y'all might be on to something about the thickness.
For an old 10" pie pan (a little deeper than the new 10"-ers), or a deep
9.5" pan, I use 1 1/2 cups flour, a heaping 1/2 tsp salt, 6 Tbsp lard
(plus that extra 1 Tbsp of butter leftover from the filling), and 4 to 5
Tbsp ice water.
Bob