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.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.