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

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 owned a pastry cutter. My mother used one also so I gleaned
early on it was a handy tool to have in my arsenal.

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.

June

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.

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.

FWIW, I always use more water than the recipe recommends, otherwise the
dough is too crumbly to roll out without cracking or tearing. I usually
have good luck, but I did practice many years ago, making at least one
pie a week until I could do it easily.

"Easy as pie" is false, but I do think pie is easier than cake.

gloria p

Puester wrote:

> "Easy as pie" is false, but I do think pie is easier than cake.

That's funny, I always thought "easy as pie" referred to eating pie!
But now that I think about it, it's pretty easy to eat cake, too...

-j.

Oh pshaw, on Thu 30 Nov 2006 10:05:52p, Little Malice meant to say...

> One time on Usenet, "aem" > said:
>
>> 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'm not a pie crust maker, but I do use recipes that call for cutting
> fat into dry ingredients. My Mom always used a pastry cutter, but I
> don't seem to have one, so I've fallen back on two knives. The cutter
> is easier, IMHO...

I've always used a pastry cutter, as did my mother. I've tried using the
food processor, but find the results not as good.

--
Wayne Boatwright
__________________________________________________

'Have you met my pet?' - Dot

Oh pshaw, on Thu 30 Nov 2006 10:17:10p, Little Malice meant to say...

> One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com> said:
>> Oh pshaw, on Thu 30 Nov 2006 10:05:52p, Little Malice meant to say...
>> > One time on Usenet, "aem" > said:
>
>> >> 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'm not a pie crust maker, but I do use recipes that call for cutting
>> > fat into dry ingredients. My Mom always used a pastry cutter, but I
>> > don't seem to have one, so I've fallen back on two knives. The cutter
>> > is easier, IMHO...
>
>> I've always used a pastry cutter, as did my mother. I've tried using
the
>> food processor, but find the results not as good.
>
> I've never tried that -- my food processor is a tiny "Oskar",
> not big enough for anything other than chopping an onion or
> making roast beef spread. We received it as a wedding gift in
> the late 80s. Sometime I'll have to get a real one and see how
> that goes for me... :-)
>

How do you make your roast beef spread, Jani? Sounds good!

--
Wayne Boatwright
__________________________________________________

'Have you met my pet?' - Dot

Oh pshaw, on Thu 30 Nov 2006 10:33:28p, Little Malice meant to say...

> One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com> said:
>> Oh pshaw, on Thu 30 Nov 2006 10:17:10p, Little Malice meant to say...
>
> <snip>
>
>> > I've never tried that -- my food processor is a tiny "Oskar", not
>> > big enough for anything other than chopping an onion or making roast
>> > beef spread. We received it as a wedding gift in the late 80s.
>> > Sometime I'll have to get a real one and see how that goes for me...
>> > :-)
>>
>> How do you make your roast beef spread, Jani? Sounds good!
>
> Just chunks of leftover sirloin tip or similar lean roast and
> a little onion; pulse until it's a consistancy you like, then
> add some horseradish and mayo and pulse 'til creamy. Actually,
> I haven't made that in a while, I might do that next time I do
> a roast beef. Leftovers from the last one went to BBQ beef
> sandwiches, which were really good...
>

As luck would have it, I'm roasting a sirloin tip on Saturday. I know
where the leftovers are going! Thank you...sounds deliciouis!

--
Wayne Boatwright
__________________________________________________

'Have you met my pet?' - Dot

Oh pshaw, on Thu 30 Nov 2006 10:45:18p, Little Malice meant to say...

> One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com>
> said:
>> Oh pshaw, on Thu 30 Nov 2006 10:33:28p, Little Malice meant to say...
>>
>> > One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com>
>> > said:
>> >> Oh pshaw, on Thu 30 Nov 2006 10:17:10p, Little Malice meant to
>> >> say...
>> >
>> > <snip>
>> >
>> >> > I've never tried that -- my food processor is a tiny "Oskar", not
>> >> > big enough for anything other than chopping an onion or making
>> >> > roast beef spread. We received it as a wedding gift in the late
>> >> > 80s. Sometime I'll have to get a real one and see how that goes
>> >> > for me...
>> >> > :-)
>> >>
>> >> How do you make your roast beef spread, Jani? Sounds good!
>> >
>> > Just chunks of leftover sirloin tip or similar lean roast and
>> > a little onion; pulse until it's a consistancy you like, then
>> > add some horseradish and mayo and pulse 'til creamy. Actually,
>> > I haven't made that in a while, I might do that next time I do
>> > a roast beef. Leftovers from the last one went to BBQ beef
>> > sandwiches, which were really good...
>> >
>>
>> As luck would have it, I'm roasting a sirloin tip on Saturday. I know
>> where the leftovers are going! Thank you...sounds deliciouis!
>
> I hope you like it! You might want to add some salt & pepper too and
> maybe some Worchestershire. Go nuts... ;-)
>

Thanks, I'll tinker. :-)

--
Wayne Boatwright
__________________________________________________

'Have you met my pet?' - Dot

One time on Usenet, "aem" > said:

> 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'm not a pie crust maker, but I do use recipes that call for cutting
fat into dry ingredients. My Mom always used a pastry cutter, but I
don't seem to have one, so I've fallen back on two knives. The cutter
is easier, IMHO...

--
Jani in WA

One time on Usenet, said:

> "Easy as pie" is false, but I do think pie is easier than cake.

Heh! Earlier tonight I was telling DH about the pie crust
discussion; I said that any boob could make a cake (I can),
but pie crust is hard. I guess we all have our strengths
and weaknesses... :-)

--
Jani in WA

On Fri, 01 Dec 2006 05:08:13 GMT, unge (Little
Malice) wrote:

>Heh! Earlier tonight I was telling DH about the pie crust
>discussion; I said that any boob could make a cake (I can),
>but pie crust is hard. I guess we all have our strengths
>and weaknesses... :-)

I'm your sister. How do you screw up a cake??

--
Updated Thursday, Nov. 30, 2006
www.caringbridge.org/visit/kilikini/

One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com> said:
> Oh pshaw, on Thu 30 Nov 2006 10:05:52p, Little Malice meant to say...
> > One time on Usenet, "aem" > said:

> >> 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'm not a pie crust maker, but I do use recipes that call for cutting
> > fat into dry ingredients. My Mom always used a pastry cutter, but I
> > don't seem to have one, so I've fallen back on two knives. The cutter
> > is easier, IMHO...

> I've always used a pastry cutter, as did my mother. I've tried using the
> food processor, but find the results not as good.

I've never tried that -- my food processor is a tiny "Oskar",
not big enough for anything other than chopping an onion or
making roast beef spread. We received it as a wedding gift in
the late 80s. Sometime I'll have to get a real one and see how
that goes for me... :-)

--
Jani in WA

One time on Usenet, Damsel in dis Dress > said:
> On Fri, 01 Dec 2006 05:08:13 GMT, unge (Little
> Malice) wrote:
>
> >Heh! Earlier tonight I was telling DH about the pie crust
> >discussion; I said that any boob could make a cake (I can),
> >but pie crust is hard. I guess we all have our strengths
> >and weaknesses... :-)
>
> I'm your sister. How do you screw up a cake??

<grin> My thoughts exactly...

--
Jani in WA

One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com> said:
> Oh pshaw, on Thu 30 Nov 2006 10:17:10p, Little Malice meant to say...

<snip>

> > I've never tried that -- my food processor is a tiny "Oskar",
> > not big enough for anything other than chopping an onion or
> > making roast beef spread. We received it as a wedding gift in
> > the late 80s. Sometime I'll have to get a real one and see how
> > that goes for me... :-)
>
> How do you make your roast beef spread, Jani? Sounds good!

Just chunks of leftover sirloin tip or similar lean roast and
a little onion; pulse until it's a consistancy you like, then
add some horseradish and mayo and pulse 'til creamy. Actually,
I haven't made that in a while, I might do that next time I do
a roast beef. Leftovers from the last one went to BBQ beef
sandwiches, which were really good...

--
Jani in WA

pastry cutters vs 2 knives:
I make my own pie/pastry crust and I prefer using the bastry blender. I
just never had any good luck with 2 knives; the 2 knives just always
seemed a bit clumsy to me.
Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com> said:
> Oh pshaw, on Thu 30 Nov 2006 10:33:28p, Little Malice meant to say...
>
> > One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com> said:
> >> Oh pshaw, on Thu 30 Nov 2006 10:17:10p, Little Malice meant to say...
> >
> > <snip>
> >
> >> > I've never tried that -- my food processor is a tiny "Oskar", not
> >> > big enough for anything other than chopping an onion or making roast
> >> > beef spread. We received it as a wedding gift in the late 80s.
> >> > Sometime I'll have to get a real one and see how that goes for me...
> >> > :-)
> >>
> >> How do you make your roast beef spread, Jani? Sounds good!
> >
> > Just chunks of leftover sirloin tip or similar lean roast and
> > a little onion; pulse until it's a consistancy you like, then
> > add some horseradish and mayo and pulse 'til creamy. Actually,
> > I haven't made that in a while, I might do that next time I do
> > a roast beef. Leftovers from the last one went to BBQ beef
> > sandwiches, which were really good...
> >
>
> As luck would have it, I'm roasting a sirloin tip on Saturday. I know
> where the leftovers are going! Thank you...sounds deliciouis!

I hope you like it! You might want to add some salt & pepper too and
maybe some Worchestershire. Go nuts... ;-)

--
Jani in WA

"aem" > wrote in message
ups.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
>

It depends on what I'm making and how much. Biscuits, I am usually making a single
batch so I with use the pastry cutter alot with those. Sometimes I use a fork, if I
don't feel like digging through the utensils ;-)

Pie crusts, if I'm making one or two crusts, I'll use a pastry cutter. If I'm
tripling or quadrupling the recipe I might use the processor for that step. That
takes a little practice, but once I got it down, it sure made things easier.

kimberly

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 the cuisinart to cut in the fats. (I used to use a pasty cutter.
Although that works fine, this is easier.) I then dump the contents into a
bowl to add the ice water. I tried doing the whole thing in the processor,
but found it always got overmixed.

Little Malice wrote:
> One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com>
> said:
>> Oh pshaw, on Thu 30 Nov 2006 10:17:10p, Little Malice meant to say...
>
> <snip>
>
>>> I've never tried that -- my food processor is a tiny "Oskar",
>>> not big enough for anything other than chopping an onion or
>>> making roast beef spread. We received it as a wedding gift in
>>> the late 80s. Sometime I'll have to get a real one and see how
>>> that goes for me... :-)
>>
>> How do you make your roast beef spread, Jani? Sounds good!

James Beard had a really good one, called something like Strathmore Paste.
If it weren't almost 2 am, I'd go look up the recipe for you.

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

For my pie crust, I don't actually use a cutter. I either use 2 knives
or this hard skinny plastic scraper that I just love. Although I do
actually own two different kinds of cutters. I have one where the
metal 'tines' are like wires & movable, so I can make them far apart or
close together. The other one has wide 'tines' & they don't move. I
use them both depending on what I am making, and sometimes they get
used for other things than pastry. I use the second one mentioned for
making that little criss-cross on the top of peanut butter cookies,
instead of a fork. :-)

Oh pshaw, on Thu 30 Nov 2006 11:57:23p, Janet Puistonen meant to say...

> Little Malice wrote:
>> One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com>
>> said:
>>> Oh pshaw, on Thu 30 Nov 2006 10:17:10p, Little Malice meant to say...
>>
>> <snip>
>>
>>>> I've never tried that -- my food processor is a tiny "Oskar", not
>>>> big enough for anything other than chopping an onion or making roast
>>>> beef spread. We received it as a wedding gift in the late 80s.
>>>> Sometime I'll have to get a real one and see how that goes for me...
>>>> :-)
>>>
>>> How do you make your roast beef spread, Jani? Sounds good!
>
> James Beard had a really good one, called something like Strathmore
> Paste. If it weren't almost 2 am, I'd go look up the recipe for you.

The name of that recipe rings a bell, Janet. I have several James Beard
cookbooks, and I bet it's in one of those. My books are all packed for
moving right now, but I'll make a note to look for it after we move.

Thanks!

--
Wayne Boatwright
__________________________________________________

'Have you met my pet?' - Dot

"aem" > schreef in bericht
ups.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.

"aem" > wrote in message
ups.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 finally found them in a specialty shop in Oz. And for $8, I decided I
could use 2 knives instead.

Jen

Jke wrote:
> "aem" > schreef in bericht
> ups.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,

As a kid, long before I knew that it was a pastry cutter I used to watch
my mother use it for making egg salad.

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.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller; blahblahblog - Peanutless Peanut
Brittle and Nancy's Hungarian Short Ribs 11-30-2006

http://jamlady.eboard.com

In article <%kQbh.12326$gJ1.9527@trndny09>,
"Janet Puistonen" > 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 the cuisinart to cut in the fats. (I used to use a pasty cutter.
> Although that works fine, this is easier.) I then dump the contents into a
> bowl to add the ice water. I tried doing the whole thing in the processor,
> but found it always got overmixed.

You can blend maybe the first three tbsp of water in using the fp, --
pulsing about three times for a second each time, but I usually work the
last two or three in by hand in a bowl. I'm also a fp crust devotee.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller; blahblahblog - Peanutless Peanut
Brittle and Nancy's Hungarian Short Ribs 11-30-2006

http://jamlady.eboard.com

Goomba38 wrote:
> Jke wrote:
>> "aem" > schreef in bericht
>> ups.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,
>
> As a kid, long before I knew that it was a pastry cutter I used to
> watch my mother use it for making egg salad.

They're the best for egg salad. (The blade kind is better for this purpose
than the wire kind.)

On Fri, 01 Dec 2006 05:08:13 GMT, unge (Little
Malice) wrote:

>One time on Usenet, said:
>
>> "Easy as pie" is false, but I do think pie is easier than cake.
>
>Heh! Earlier tonight I was telling DH about the pie crust
>discussion; I said that any boob could make a cake (I can),
>but pie crust is hard. I guess we all have our strengths
>and weaknesses... :-)

And one of my weaknesses is pie crust. As we type I have my latest
experiment in the refrigerator. Hey it brown, but has a number of
cracks. At least this time I got it to roll out, progress.

> As a kid, long before I knew that it was a pastry cutter I used to watch
> my mother use it for making egg salad.


Sounds liek a great use for one. I'll be going to Ikea this weekend. Maybe
they'll have them. I just found out they're currently out of potato ricers,
unfortunately. But they have the lamp that I want. And I'll enjoy the food
section.

One time on Usenet, "Janet Puistonen" > said:
> Little Malice wrote:
> > One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com>
> > said:
> >> Oh pshaw, on Thu 30 Nov 2006 10:17:10p, Little Malice meant to say...
> >
> > <snip>
> >
> >>> I've never tried that -- my food processor is a tiny "Oskar",
> >>> not big enough for anything other than chopping an onion or
> >>> making roast beef spread. We received it as a wedding gift in
> >>> the late 80s. Sometime I'll have to get a real one and see how
> >>> that goes for me... :-)
> >>
> >> How do you make your roast beef spread, Jani? Sounds good!
>
> James Beard had a really good one, called something like Strathmore Paste.
> If it weren't almost 2 am, I'd go look up the recipe for you.

Oooh, would you post it when you get some sleep? I'd love to see it...

--
Jani in WA

One time on Usenet, Melba's Jammin' > said:
> 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 found it:

http://groups.google.com/group/rec.food.
cooking/msg/47120dbc6ab1d866?dmode=source

OR

http://tinyurl.com/yf9bd7

As I said upthread, I don't have a decent FP right now, but will
get one in the future. So I've filed this away for future reference.
If I can just train myself to not overhandle the dough, I might
be able to pull off a decent pie crust. Thanks, Barb... :-)

--
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 use a pastry blender for pastries with shortening in them.
Butter is too hard for my pastry blender to work well so I use
my fingers. In the past I have used the 2-knife method - in
fact I did it that way for most of my life until several years
ago when I finally found a pastry blender I liked. The ones I
has tried previously I didn't like. Many recipes that call for
butter say to use your fingers so I've always do it that way.
When I've tried using the pastry blender it just doesn't seem to
work with cold butter - it slips off the chunks of butter rather
than cutting through them.

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?

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.
>
> June

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.

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?

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.

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

I use my food processor. I just pulse it a few times until the dough
looks crumbly then dump it out and roll out gently. Comes out flaky
every time.

Little Malice wrote:
> One time on Usenet, said:
>
> > "Easy as pie" is false, but I do think pie is easier than cake.
>
> Heh! Earlier tonight I was telling DH about the pie crust
> discussion; I said that any boob could make a cake (I can),
> but pie crust is hard. I guess we all have our strengths
> and weaknesses... :-)
>
> --
> Jani in WA

I think cake is naturally easier, but I've gotten good at pie crust. I
make it a lot because we eat a lot of cajun meat pies.

Pan Ohco wrote:
> On Fri, 01 Dec 2006 05:08:13 GMT, unge (Little
> Malice) wrote:
>
> >One time on Usenet, said:
> >
> >> "Easy as pie" is false, but I do think pie is easier than cake.
> >
> >Heh! Earlier tonight I was telling DH about the pie crust
> >discussion; I said that any boob could make a cake (I can),
> >but pie crust is hard. I guess we all have our strengths
> >and weaknesses... :-)
>
> And one of my weaknesses is pie crust. As we type I have my latest
> experiment in the refrigerator. Hey it brown, but has a number of
> cracks. At least this time I got it to roll out, progress.

Someone else on here had a good idea...use extra water....

One time on Usenet, "ravenlynne" > said:
> Little Malice wrote:
> > One time on Usenet, said:
> >
> > > "Easy as pie" is false, but I do think pie is easier than cake.
> >
> > Heh! Earlier tonight I was telling DH about the pie crust
> > discussion; I said that any boob could make a cake (I can),
> > but pie crust is hard. I guess we all have our strengths
> > and weaknesses... :-)

> I think cake is naturally easier, but I've gotten good at pie crust. I
> make it a lot because we eat a lot of cajun meat pies.

Ooooh, that sounds good! Got a recipe?

I think my biggest problem is I'm intimidated by pie crust.
(Perturbed by pastry, my parents must be so proud.) :-P I
tried to make a banana cream pie for my BIL when I was 18
and the crust was overworked -- tough and nasty. I didn't
get into any serious cooking until I got married in the late
80s and by then I'd convinced myself that I just couldn't do
it. If I really needed a pie for something, my Mom (RIP) would
make it (she made the bestest pie crust ever!). And when they
started making those refrigerated pie crusts, I went over to
the dark side. They're just so darn easy! ;-)

But truth is, I don't like the way they taste. And until it
was mentioned here, I never looked at the ingredients list;
now I'm afraid to! 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... :-)

--
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
Yesterday I posted my method for biscuits- the same method applies to
pie dough. Your hands are all thats needed