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Sheryl Rosen > wrote in
:

> 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.
>

Sure sounds like you did all the right things, so it must have just been a
fluke. I'd try the same thing again sometime. I'm sure this pie will
still be delicious.

--
Wayne in Phoenix

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