Little Malice wrote:

> So I'll have to get over my fear of failure
> one of these days and make a home made pie crust. Right now,
> I'm actually sticking to my low-cal diet (lost 3 pounds in my
> first week, woo-hoo!), so I won't be doing it soon, but I'll
> keep in mind that damnit, I *can* make a pie crust if I really
> try. I'll be asking a lot of questions of you guys when the
> time comes... :-)

Here. Try this:

Rich Egg Pastry
2 cups flour
1/4 cup confectioners' sugar
1/2 teaspoon salt
2 eggs, beaten
1 stick cold butter, cut into small pieces
cold water
Sift the dry ingredients into a bowl and make a well in the
center. Into the well put the eggs and butter, working the
ingredients with fingertips, adding cold water by the
tablespoon for a smooth, supple pastry. Let pastry stand for
30 minutes, covered and chilled. Roll out on lightly floured
surface to about 1/4 inch thickness. Line a buttered and
floured pan, then chill for 30 minutes. Dock the bottom
before filling (or not).
Notes: Good for 2 crust pies or French-style flans. Good
with apples, plums, apricots.

I've also used it for Tartes Tatin and, with no sugar, as a
savory crust for quiches and other savory custards. It's
very forgiving and easy to handle.

Pastorio

On 30 Nov 2006 20:05:16 -0800, " >
wrote:

>
>aem wrote:
>> Okay, those of you who are good pie crust (and biscuits) makers, what
>> do you think about pastry cutters for blending the butter into the
>> flour? Do you use them? Do you get better results from them? If
>> not, do you use: two knives, a fork, your fingers, or what? -aem
>
>I've used a pastry cutter, regular stand mixer, and food processor to
>make pie crust. I am hard pressed to detect a major difference between
>any of those methods. I use very cold butter and tried to work as fast
>as possible when doing it by hand. I've not made biscuits, only pie
>crust.

Same here (except the stand mixer). I've used all the other methods.
I find the food processor to be the most convenient but the results of
all the methods are the same when I use them -- excellent! I freeze
the butter or butter/shortening combo and I believe that's what is
key.

TammyM

On Fri, 1 Dec 2006 12:44:46 +0100, "Jke" >
wrote:

>
>"aem" > schreef in bericht
oups.com...
>> Okay, those of you who are good pie crust (and biscuits) makers, what
>> do you think about pastry cutters for blending the butter into the
>> flour? Do you use them? Do you get better results from them? If
>> not, do you use: two knives, a fork, your fingers, or what? -aem
>>
>I didn't know pastry cutters existed, so your post prompted me to search for
>pics. I use two knives, but now that I've seen this pic, I'll keep my eyes
>open for them at the thrift shop. As a new toy and an experiment.
>
>But, havig said that, I use two knives and am happy with them. I haven't
>tried using the FP.

If you want to send me a snail mail addy, I'd be happy to send you
one. I have two and I don't use them anymore. A very kind someone
here recently sent me the KA pasta maker attachments (the extruders)
and I believe in paying it forward :-)

tdmcniff at ucdavis dot edu

TammyM

On Fri, 01 Dec 2006 11:33:41 -0500, Kate Connally >
wrote:
<snip>
>Oh yeah, I forgot about the food processor. I sometimes use
>that as well, but often don't because I don't want to have to
>clean it.

When I make pie dough, I usually make several at a time, pack up the
extras in the food saver and freeze 'em. The last forever that way.
Plus, it's easy for me to pop one of them out and bake for the office.
They think I'm a goddess and I don't correct them :-)

TammyM

TammyM wrote:

> When I make pie dough, I usually make several at a time, pack up the
> extras in the food saver and freeze 'em. The last forever that way.
> Plus, it's easy for me to pop one of them out and bake for the office.
> They think I'm a goddess and I don't correct them :-)
>
> TammyM

My mother used to do that too. She had little balls of pastry in the
freezer, but hardly wrapped as nicely as yours are in the Food Saver
bags. I seem to recall she'd keep the ones for quick use wrapped in wax
paper.
Freezing is said to improve the texture of pie crusts made with lard.
Not sure if it improves the other fats folks sometimes use in crusts?

On Fri, 01 Dec 2006 14:02:46 -0500, Goomba38 >
wrote:

>TammyM wrote:
>
>> When I make pie dough, I usually make several at a time, pack up the
>> extras in the food saver and freeze 'em. The last forever that way.
>> Plus, it's easy for me to pop one of them out and bake for the office.
>> They think I'm a goddess and I don't correct them :-)
>>
>> TammyM
>
>My mother used to do that too. She had little balls of pastry in the
>freezer, but hardly wrapped as nicely as yours are in the Food Saver
>bags. I seem to recall she'd keep the ones for quick use wrapped in wax
>paper.
>Freezing is said to improve the texture of pie crusts made with lard.
>Not sure if it improves the other fats folks sometimes use in crusts?

I foodsaver mine in little disks separated with parchment paper. I've
found no difference in texture between freshly made and defrosted pie
doughs. They're all GOOD!

TammyM

One time on Usenet, "Bob (this one)" > said:
> Little Malice wrote:
>
> > So I'll have to get over my fear of failure
> > one of these days and make a home made pie crust. Right now,
> > I'm actually sticking to my low-cal diet (lost 3 pounds in my
> > first week, woo-hoo!), so I won't be doing it soon, but I'll
> > keep in mind that damnit, I *can* make a pie crust if I really
> > try. I'll be asking a lot of questions of you guys when the
> > time comes... :-)
>
> Here. Try this:
>
> Rich Egg Pastry

<snip>

Thanks Bob! That sounds very good -- I'd love to try it as part of a
chicken quiche recipe that in the past I've only made with *cough*
store bought dough... :-)

--
Jani in WA

Jen wrote:

>
> How could anyone have more trouble with cakes, than pie crusts?
>
> Jen
>
>

1. they sometimes stick to the pan and break as you try to remove them

2. some have a top crust so tender that it is nearly impossible to
spread icing on w/o tearing the top

gloria p

"Bob (this one)" > wrote in message
...
> Little Malice wrote:
>
> > So I'll have to get over my fear of failure
>> one of these days and make a home made pie crust. Right now, I'm actually
>> sticking to my low-cal diet (lost 3 pounds in my first week, woo-hoo!),
>> so I won't be doing it soon, but I'll
>> keep in mind that damnit, I *can* make a pie crust if I really try. I'll
>> be asking a lot of questions of you guys when the time comes... :-)
>
> Here. Try this:
>
> Rich Egg Pastry


I'll have that recipe too. Thanks. But what do you mean by "dock the
bottom before filling (or not)? What's- "docking"? Why- "or
not"??

Thanks

Jen

"Kate Connally" > wrote in message
...
> Puester wrote:
>
>> aem wrote:
>>
>>> Okay, those of you who are good pie crust (and biscuits) makers, what
>>> do you think about pastry cutters for blending the butter into the
>>> flour? Do you use them? Do you get better results from them? If
>>> not, do you use: two knives, a fork, your fingers, or what? -aem
>>>
>>
>>
>> I use one and really have good results with it. My hands are too warm to
>> mix by hand w/o melting the butter.
>
> Not a problem with me, especially in the winter.
> My house is so cold my hands are freezing! ;-)
>
>> I use the pastry cutter to combine the flour and shortening into coarse
>> crumbs, then a fork to stir in the ice water and divide the resulting
>> dough in half. I use my hands to flatten the rounds of pastry and slip
>> them into sandwich baggies to chill in the fridge before rolling out.
>
> Yeah, I have a special fork that I use just for that purpose.
> If I ever lost that fork I would just die! I would never be
> able to make pie crust again!
>
>> FWIW, I always use more water than the recipe recommends, otherwise the
>> dough is too crumbly to roll out without cracking or tearing.
>
> Me, too, although once in a while I get carried away or something
> and the crust comes out a little tough. Gotta be careful.
>
>> "Easy as pie" is false, but I do think pie is easier than cake.
>
> Heck no. Cake is much easier. Make a good pie crust is
> a delicate balancing act. Cake - you just follow the recipe
> exactly and it will always turn out fine. That's assuming
> you have a decent recipe to follow.


How could anyone have more trouble with cakes, than pie crusts?

Jen

One time on Usenet, "Jen" > said:
> "Bob (this one)" > wrote in message
> ...
> > Little Malice wrote:

> > > So I'll have to get over my fear of failure
> >> one of these days and make a home made pie crust. Right now, I'm actually
> >> sticking to my low-cal diet (lost 3 pounds in my first week, woo-hoo!),
> >> so I won't be doing it soon, but I'll
> >> keep in mind that damnit, I *can* make a pie crust if I really try. I'll
> >> be asking a lot of questions of you guys when the time comes... :-)

> > Here. Try this:
> >
> > Rich Egg Pastry

> I'll have that recipe too. Thanks. But what do you mean by "dock the
> bottom before filling (or not)? What's- "docking"? Why- "or
> not"??

I think that's what it's called when you poke little holes in the
bottom of the crust, but I could be wrong. It's supposed to keep the
crust from getting air bubbles...

--
Jani in WA

aem wrote:
> Okay, those of you who are good pie crust (and biscuits) makers, what
> do you think about pastry cutters for blending the butter into the
> flour? Do you use them? Do you get better results from them? If
> not, do you use: two knives, a fork, your fingers, or what? -aem

I've always used a pastry cutter, and the basic pie pastry recipe from
the Gourmet Cookbook. This would be because I learned how to make pie
crust from my mom, and SHE always used the pastry cutter she got when
she got married in 1952. She's very attatched to it, although all the
paint has chipped off the wooden handle and she has to hold it together
with her thumb while using it, or one of the little wingnuts holding
the blades in place always falls into the dough. =o)

I don't have a food processor, so have never used one. Two knives work
okay in a pinch, but I've never been crazy about that method, although
I don't think it ruins the pie crust. IMO, pie crust is one of those
things you just have to keep practicing in order to get the knack.
Your 101st pie crust will be better than your first, etc etc. My pie
crust is good when it turns out, and my success rate is about 95 % at
this point. Every now and then though, I get a batch that just refuses
to cooperate. My Thanksgiving pies this year were two of my better
efforts, I think.

Melissa

Oh pshaw, on Fri 01 Dec 2006 10:22:12p, Jen meant to say...

>
> "Little Malice" > wrote in message
> ...
>> One time on Usenet, "Jen" > said:
>>> "Bob (this one)" > wrote in message
>>> ...
>>> > Little Malice wrote:
>>
>>> > > So I'll have to get over my fear of failure
>>> >> one of these days and make a home made pie crust. Right now, I'm
>>> >> actually sticking to my low-cal diet (lost 3 pounds in my first
>>> >> week, woo-hoo!), so I won't be doing it soon, but I'll keep in mind
>>> >> that damnit, I *can* make a pie crust if I really try. I'll
>>> >> be asking a lot of questions of you guys when the time comes... :-)
>>
>>> > Here. Try this:
>>> >
>>> > Rich Egg Pastry
>>
>>> I'll have that recipe too. Thanks. But what do you mean by "dock the
>>> bottom before filling (or not)? What's- "docking"? Why- "or
>>> not"??
>>
>> I think that's what it's called when you poke little holes in the
>> bottom of the crust, but I could be wrong. It's supposed to keep the
>> crust from getting air bubbles...
>
>
> I was wondering if that might have been it. But I still don't understand
> why he wrote "or not". Do you just do it if you feel like it?
>
> Another thing, can someone tell me how many grams or ounces in a stick of
> butter. Please.
>
> Thanks
>
> Jen
>
>
>

You dock a crust if it is to ge baked empty (blind) and filled after
baking. You do not dock a crust if you're going to fill it before baking.

One stick of butter equals 4 ounces .

--
Wayne Boatwright
__________________________________________________

Breakthrough: It finally booted on the first try.

"Little Malice" > wrote in message
...
> One time on Usenet, "Jen" > said:
>> "Bob (this one)" > wrote in message
>> ...
>> > Little Malice wrote:
>
>> > > So I'll have to get over my fear of failure
>> >> one of these days and make a home made pie crust. Right now, I'm
>> >> actually
>> >> sticking to my low-cal diet (lost 3 pounds in my first week,
>> >> woo-hoo!),
>> >> so I won't be doing it soon, but I'll
>> >> keep in mind that damnit, I *can* make a pie crust if I really try.
>> >> I'll
>> >> be asking a lot of questions of you guys when the time comes... :-)
>
>> > Here. Try this:
>> >
>> > Rich Egg Pastry
>
>> I'll have that recipe too. Thanks. But what do you mean by "dock the
>> bottom before filling (or not)? What's- "docking"? Why- "or
>> not"??
>
> I think that's what it's called when you poke little holes in the
> bottom of the crust, but I could be wrong. It's supposed to keep the
> crust from getting air bubbles...


I was wondering if that might have been it. But I still don't understand
why he wrote "or not". Do you just do it if you feel like it?

Another thing, can someone tell me how many grams or ounces in a stick of
butter. Please.

Thanks

Jen

"Melba's Jammin'" > wrote in message
...
> In article . com>,
> "aem" > wrote:
>
>> Okay, those of you who are good pie crust (and biscuits) makers, what
>> do you think about pastry cutters for blending the butter into the
>> flour? Do you use them? Do you get better results from them? If
>> not, do you use: two knives, a fork, your fingers, or what? -aem
>
> Years ago, before I started using Pillsbury's ready-made crusts, I used
> a pastry blender - the one with 'blades' rather than wires. Then I used
> the Pillsbury crusts.
>
> Now I make my pie dough in a food processor - I've posted the recipe
> here numerous times. It's the Cook's Illustrated method and recipe from
> about 12 years ago; they've changed it since, IIRR, to a NEW "Best Pie
> Dough" recipe.


I've just checked your recipe. Looks good. Just 2 questions: the Crisco
shortening is a solid shortening, is it? Can you just add sugar to this
recipe to make a sweet one?

thanks

Jen

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Fri 01 Dec 2006 10:22:12p, Jen meant to say...
>
>>
>> "Little Malice" > wrote in message
>> ...
>>> One time on Usenet, "Jen" > said:
>>>> "Bob (this one)" > wrote in message
>>>> ...
>>>> > Little Malice wrote:
>>>
>>>> > > So I'll have to get over my fear of failure
>>>> >> one of these days and make a home made pie crust. Right now, I'm
>>>> >> actually sticking to my low-cal diet (lost 3 pounds in my first
>>>> >> week, woo-hoo!), so I won't be doing it soon, but I'll keep in mind
>>>> >> that damnit, I *can* make a pie crust if I really try. I'll
>>>> >> be asking a lot of questions of you guys when the time comes... :-)
>>>
>>>> > Here. Try this:
>>>> >
>>>> > Rich Egg Pastry
>>>
>>>> I'll have that recipe too. Thanks. But what do you mean by "dock the
>>>> bottom before filling (or not)? What's- "docking"? Why- "or
>>>> not"??
>>>
>>> I think that's what it's called when you poke little holes in the
>>> bottom of the crust, but I could be wrong. It's supposed to keep the
>>> crust from getting air bubbles...
>>
>>
>> I was wondering if that might have been it. But I still don't understand
>> why he wrote "or not". Do you just do it if you feel like it?
>>
>> Another thing, can someone tell me how many grams or ounces in a stick of
>> butter. Please.
>>
>> Thanks
>>
>> Jen
>>
>>
>>
>
> You dock a crust if it is to ge baked empty (blind) and filled after
> baking. You do not dock a crust if you're going to fill it before baking.
>
> One stick of butter equals 4 ounces .


I see. Thanks Wayne.

Jen

Jen wrote:

> I'll have that recipe too. Thanks. But what do you mean by "dock the
> bottom before filling (or not)? What's- "docking"? Why- "or
> not"??

Poke holes in the bottom with a fork.

It prevents the crust from bubbling and heaving.

-j.

Puester wrote:

> Jen wrote:
>
>>
>> How could anyone have more trouble with cakes, than pie crusts?
>>
>> Jen
>>
>
> 1. they sometimes stick to the pan and break as you try to remove them

Well, didn't your mother ever teach you to line the bottom
of the pan with waxed paper? It's so simple I can't imagine
that anyone wouldn't do it. You don't even have to grease
the pan. In 50 years of making cakes I've never had one
crack or not come out of the pan.

> 2. some have a top crust so tender that it is nearly impossible to
> spread icing on w/o tearing the top.

Never had that problem either. Maybe your icing is too stiff.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

aem wrote:
> Okay, those of you who are good pie crust (and biscuits) makers, what
> do you think about pastry cutters for blending the butter into the
> flour? Do you use them? Do you get better results from them? If
> not, do you use: two knives, a fork, your fingers, or what? -aem

Pastry cutter, definitely - I have my mom's, which is essentially a
half circle of wires, fastened to a handle, and I have a fairly new
one, mine, which has flat-surfaced narrow "blades," instead of wires.
They work equally well. Sometimes I use my FP, but not often.

The flat-bladed pastry cutter has another advantage, really - you can
use it to chop up hard-boiled eggs for egg salad ;-)

N.

aem wrote:
>
> Okay, those of you who are good pie crust (and biscuits) makers, what
> do you think about pastry cutters for blending the butter into the
> flour? Do you use them? Do you get better results from them? If
> not, do you use: two knives, a fork, your fingers, or what? -aem

Pastry cutters are okay, but I prefer a very large fork.

On Tue, 05 Dec 2006 16:42:33 -0500, Dave Smith
> wrote:

>aem wrote:
>>
>> Okay, those of you who are good pie crust (and biscuits) makers, what
>> do you think about pastry cutters for blending the butter into the
>> flour? Do you use them? Do you get better results from them? If
>> not, do you use: two knives, a fork, your fingers, or what? -aem
>
>Pastry cutters are okay, but I prefer a very large fork.

Foley Fork!

Boron