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in article , zxcvbob at
wrote on 11/24/04 11:58 PM:

> 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

I started with 1 1/4 cups flour, 2 tablespoons of shortening, half a tsp
salt and the same of sugar, 4 tablespoons butter, it was about 4 tablespoons
of ice water...it came together but was a little too wet so I added in more
flour, worked it gently until it was smooth and pliable, maybe 2-3 turned of
the dough, nothing major. Probably came to 1.5 cups of flour, by the time I
was done.

I let it rest for maybe 15 minutes (should have been longer, maybe, I
dunno), then rolled it out.

Fit it into the pie pan and away I went. It was even, I didn't measure it
but it was about 12 inches around. There was enough to fold the top edge
once.

The pan was a pyrex pan, deep dish, and the bottom was imprinted "24 cm",
not 10 inches. But I measured it and it was pretty darn close to 10 inches,
if it wasn't right on the money.

I didn't measure the thickness. I do that for cookies or rugelach, but not
for pies, b/c the crust has to fit into the pan.

I dunno...I need to stop obsessing over this stupid pie. I'm just
disappointed b/c I tried so hard to avoid exactly what happened. Oh well.