I have tried several different recipes and always have the same problem.
When rolling it out, the crust always immediately begins to split in many
different directions. Also, when I try to pick it up, it falls to pieces. I
end up with a patchwork of pieces in the pie pan like a quilt. It works and
tastes good, but I'd like to be able to do it right. What am I doing wrong?
H

"Hairy" > wrote in
:

> I have tried several different recipes and always have the same
> problem. When rolling it out, the crust always immediately begins to
> split in many different directions. Also, when I try to pick it up, it
> falls to pieces. I end up with a patchwork of pieces in the pie pan
> like a quilt. It works and tastes good, but I'd like to be able to do
> it right. What am I doing wrong? H

Can you post the recipe and the way you've been making the dough? It would
be much easier to diagnose the problem. Are you using all-purpose, cake,
or pastry flour? There can be many variables.

--
It's me, Baker!

When the Chips are Down,
the Buffalo is Empty.

"baker" > wrote in message
...
> "Hairy" > wrote in
> :
>
> > I have tried several different recipes and always have the same
> > problem. When rolling it out, the crust always immediately begins to
> > split in many different directions. Also, when I try to pick it up, it
> > falls to pieces. I end up with a patchwork of pieces in the pie pan
> > like a quilt. It works and tastes good, but I'd like to be able to do
> > it right. What am I doing wrong? H
>
> Can you post the recipe and the way you've been making the dough? It
would
> be much easier to diagnose the problem. Are you using all-purpose, cake,
> or pastry flour? There can be many variables.
>

This one was posted by Sarah Merchant a year ago.

Perfect Pie Crust

4 cups unsifted flour
1 Tbsp. sugar
2 tsps. salt
1 3/4 cups solid shortening
1 Tbsp. vinegar
1 large egg
1/2 cup water

Put first 3 ingredients in large bowl and mix well with a fork. Add
shortening and mix with fork until ingredients are crumbly. In a small bowl
beat with a fork the egg, vinegar and water. Combine the two mixtures and
form into 5 portions. Wrap each in plastic bag and chill at least 1/2 hour.
Roll as with any crust.

I've tried several recipies and they ALL turn out the same way.
H

"Hairy" > wrote in
:

>
> "baker" > wrote in message
> ...
>> "Hairy" > wrote in
>> :
>>
>> > I have tried several different recipes and always have the same
>> > problem. When rolling it out, the crust always immediately begins
>> > to split in many different directions. Also, when I try to pick it
>> > up, it falls to pieces. I end up with a patchwork of pieces in the
>> > pie pan like a quilt. It works and tastes good, but I'd like to be
>> > able to do it right. What am I doing wrong? H
>>
>> Can you post the recipe and the way you've been making the dough? It
> would
>> be much easier to diagnose the problem. Are you using all-purpose,
>> cake, or pastry flour? There can be many variables.
>>
>
> This one was posted by Sarah Merchant a year ago.
>
> Perfect Pie Crust
>
> 4 cups unsifted flour
> 1 Tbsp. sugar
> 2 tsps. salt
> 1 3/4 cups solid shortening
> 1 Tbsp. vinegar
> 1 large egg
> 1/2 cup water
>
> Put first 3 ingredients in large bowl and mix well with a fork. Add
> shortening and mix with fork until ingredients are crumbly. In a small
> bowl beat with a fork the egg, vinegar and water. Combine the two
> mixtures and form into 5 portions. Wrap each in plastic bag and chill
> at least 1/2 hour. Roll as with any crust.
>
> I've tried several recipies and they ALL turn out the same way.
> H

I assume you're using all-purpose flour. This recipe is one that has
been known as "fool-proof". It's supposed to be forgiving of
overhandling, etc. AFAIC, the proportions of your recipe are a good
balance for this type of pastry. Mixing technique and handling of pie
pastry are probably two of the most critical factors.

The recipe I use is not the "fool-proof" type, but I've had very good
luck with it for over 30 years. You might want to give it a try.

2-2/3 cups all-purpose flour (I sometimes use half pastry flour)
1 teaspoon salt
1/2 cup unsalted butter, chilled
1/2 cup Crisco vegetable shortening, chilled
6-8 tablespoons ice water

Measure flour and salt into large mixing bowl. Cut chilled butter and
Crisco into small pieces and add to flour mixture. Using pastry blender,
cut butter and Crisco into flour until particles are the size of green
peas. Add ice water, 1 tablespoon at a time, tossing mixture after each
addition. After adding 5 tablespoons of water, mix gently with a fork
and try to form a mass. Add additional tablespoons of water as needed,
mixing gently until dough holds together in a mass. Divide into two
portions, wrap in plastic, and refrigerate no longer than 1/2 hour. Roll
each portion between sheets of lightly floured plastic wrap.

HTH

--
It's me, Baker!

When the Chips are Down,
the Buffalo is Empty.

"baker" > wrote in message
...
> "Hairy" > wrote in
> :
>
> >
> > "baker" > wrote in message
> > ...
> >> "Hairy" > wrote in
> >> :
> >>
> >> > I have tried several different recipes and always have the same
> >> > problem. When rolling it out, the crust always immediately begins
> >> > to split in many different directions. Also, when I try to pick it
> >> > up, it falls to pieces. I end up with a patchwork of pieces in the
> >> > pie pan like a quilt. It works and tastes good, but I'd like to be
> >> > able to do it right. What am I doing wrong? H
> >>
> >> Can you post the recipe and the way you've been making the dough? It
> > would
> >> be much easier to diagnose the problem. Are you using all-purpose,
> >> cake, or pastry flour? There can be many variables.
> >>
> >
> > This one was posted by Sarah Merchant a year ago.
> >
> > Perfect Pie Crust
> >
> > 4 cups unsifted flour
> > 1 Tbsp. sugar
> > 2 tsps. salt
> > 1 3/4 cups solid shortening
> > 1 Tbsp. vinegar
> > 1 large egg
> > 1/2 cup water
> >
> > Put first 3 ingredients in large bowl and mix well with a fork. Add
> > shortening and mix with fork until ingredients are crumbly. In a small
> > bowl beat with a fork the egg, vinegar and water. Combine the two
> > mixtures and form into 5 portions. Wrap each in plastic bag and chill
> > at least 1/2 hour. Roll as with any crust.
> >
> > I've tried several recipies and they ALL turn out the same way.
> > H
>
> I assume you're using all-purpose flour. This recipe is one that has
> been known as "fool-proof". It's supposed to be forgiving of
> overhandling, etc. AFAIC, the proportions of your recipe are a good
> balance for this type of pastry. Mixing technique and handling of pie
> pastry are probably two of the most critical factors.
>
> The recipe I use is not the "fool-proof" type, but I've had very good
> luck with it for over 30 years. You might want to give it a try.
>
> 2-2/3 cups all-purpose flour (I sometimes use half pastry flour)
> 1 teaspoon salt
> 1/2 cup unsalted butter, chilled
> 1/2 cup Crisco vegetable shortening, chilled
> 6-8 tablespoons ice water
>
> Measure flour and salt into large mixing bowl. Cut chilled butter and
> Crisco into small pieces and add to flour mixture. Using pastry blender,
> cut butter and Crisco into flour until particles are the size of green
> peas. Add ice water, 1 tablespoon at a time, tossing mixture after each
> addition. After adding 5 tablespoons of water, mix gently with a fork
> and try to form a mass. Add additional tablespoons of water as needed,
> mixing gently until dough holds together in a mass. Divide into two
> portions, wrap in plastic, and refrigerate no longer than 1/2 hour. Roll
> each portion between sheets of lightly floured plastic wrap.
>
> HTH

My guess would be it needs a little more water. When I used to take those
recipes as gospel, my dough did the same thing. So just add a little more
water and try. 1/2 cup + an egg isn't much for 4 cups of flour, especially
if you scoop the flour.

at Thu, 07 Oct 2004 04:38:07 GMT in >,
(Hairy) wrote :

>I have tried several different recipes and always have the same problem.
>When rolling it out, the crust always immediately begins to split in
>many different directions. Also, when I try to pick it up, it falls to
>pieces. I end up with a patchwork of pieces in the pie pan like a quilt.
>It works and tastes good, but I'd like to be able to do it right. What
>am I doing wrong? H

Sounds like you are applying too much force in rolling and trying to pick
it up too carelessly. A good pie crust needs only a gentle force to roll
out: the weight of the rolling pin should suffice. So you don't need to
push down on the pin at all. When it comes to lifting it, do it gingerly,
and get both hands slid underneath the crust so you can support it fully.
Don't try to pick it up like a towel. For large crusts, I fold the crust in
quarters, set the folded crust so that the point is at the center of the
pie, and then unfold.

Basically, a good pie crust is on the verge of falling apart at every point
in the process. So you have to treat it delicately and with extreme care.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Hairy" > wrote in
:

> I have tried several different recipes and always have the same
> problem. When rolling it out, the crust always immediately begins to
> split in many different directions. Also, when I try to pick it up, it
> falls to pieces. I end up with a patchwork of pieces in the pie pan
> like a quilt. It works and tastes good, but I'd like to be able to do
> it right. What am I doing wrong? H
>
>

Perhaps your dough isn't at room temp when rolling. If the dough is too
cold it cracks more readily.

--
Starchless in Manitoba.

Hahabogus wrote:

>
> Perhaps your dough isn't at room temp when rolling. If the dough is too
> cold it cracks more readily.

Pie crust should be rolled when cold. It should be stuck into the fridge for
at least an hour before rolling.

Hairy wrote:

> I have tried several different recipes and always have the same problem.
> When rolling it out, the crust always immediately begins to split in many
> different directions. Also, when I try to pick it up, it falls to pieces. I
> end up with a patchwork of pieces in the pie pan like a quilt. It works and
> tastes good, but I'd like to be able to do it right. What am I doing wrong?

It could be a number of things. It is most likely a little too dry, and it does
need to sit for an hour in the fridge before rolling. The result of pie dough
recipes can vary with the weather, and it takes some experience to be able to
tell if the dough is too dry. If I thing that a batch of dough is too dry I
just wet my hands and work it a little more.

When I make pies I cut the dough into half, roll each half into a ball, lay it
on a sheet of waxed paper and push it down into a disc with my palms, then into
the fridge. The best method I have found for rolling is to use a pastry cloth.
Sprinkle the cloth and the top of the disc of dough with more flour, and dust
the rolling pin with more flour. Push down in the middle and roll lightly
outward, rotating the pin so that you are rolling it out equally in each
direction. Roll from the centre forward, from centre back, to the left, the
right, then on diagonals. When your nice circle (not rectangle) is a little
larger than the pan, pick up the dough and cloth together and lay it over the
pan and lay it in so that it hangs over both side and push it in gently.

The next step is to roll out the dough for the top layer using the same method.
Lay it over top of the pan and filling. Trim the pastry dough to the outside of
the pie pan and then go around the edge crimping the top and bottom layers
together and folding them inward. The last step is to poke some steam holes
into the top layer.

If blind baking a pie shell, poke holes in the bottom crust. Lay a small pieces
of parchment paper on the bottom and place some pie weights, allies or dried
beans on it to stop it from popping up while cooking.

"Dave Smith" > wrote in message
...
> Hairy wrote:
>
> > I have tried several different recipes and always have the same problem.
> > When rolling it out, the crust always immediately begins to split in
many
> > different directions. <snip>
> It could be a number of things. It is most likely a little too dry, and it
does
> need to sit for an hour in the fridge before rolling. The result of pie
dough
> recipes can vary with the weather, and it takes some experience to be able
to
> tell if the dough is too dry. If I thing that a batch of dough is too dry
I
> just wet my hands and work it a little more.
>
> When I make pies I cut the dough into half, roll each half into a ball,
lay it
> on a sheet of waxed paper and push it down into a disc with my palms, then
into
> the fridge. <snip>

Dave, I like your advice, but have a couple of tricks for the OP.
1) I've been mixing the dry and "wet" ingredients with the food processor.
I can keep the butter/shortening very cold that way, which cuts down on the
refer time.
2) Go ahead and roll the crust out onto the waxed paper. While it's still
thick, turn it over a couple of times, dusting each side with flour to
prevent sticking.
3) When the crust is the right size/thickness, place your rolling pin near
one edge, then lift the waxed paper over the top of the rolling pin. You
can then "roll" the crust onto the pin, carefully peeling away the waxed
paper as you go. Really cuts down the hassle of lifting a delicate crust
off a flat surface!

best, skg

windriverfamily wrote:

>
> Dave, I like your advice, but have a couple of tricks for the OP.
> 1) I've been mixing the dry and "wet" ingredients with the food processor.
> I can keep the butter/shortening very cold that way, which cuts down on the
> refer time.

So long as you can do it without chopping up the shortening too much. The pie
crust is much flakier is the shortening is not to fine. That is the downfall of
mass produced pies. The machines pulverize the dough, cutting the shortening to
find and working the dough too much. The less handling of the dough the better
it will be.

> 2) Go ahead and roll the crust out onto the waxed paper. While it's still
> thick, turn it over a couple of times, dusting each side with flour to
> prevent sticking.
> 3) When the crust is the right size/thickness, place your rolling pin near
> one edge, then lift the waxed paper over the top of the rolling pin. You
> can then "roll" the crust onto the pin, carefully peeling away the waxed
> paper as you go. Really cuts down the hassle of lifting a delicate crust
> off a flat surface!

Then you are a more skilled roller and picker upper than I am. I always found it
easier to roll it out on a pastry cloth and then slide one hand under the cloth
and keep one hand on top of the crust and flip it gently over on top of the pan.

"Hairy" > wrote in message >...
> I have tried several different recipes and always have the same problem.
> When rolling it out, the crust always immediately begins to split in many
> different directions. Also, when I try to pick it up, it falls to pieces. I
> end up with a patchwork of pieces in the pie pan like a quilt. It works and
> tastes good, but I'd like to be able to do it right. What am I doing wrong?
> H

You may need more water but without seeing the recipe it's hard to
tell.

Learning how to roll out the crust takes practice and a delicate hand.
You need to switch directions a lot. You should be able to roll the
cracks together.

Picking it up is a lot easier if you use the rolling pin. Position it
half way along the crust, drape one side over the pin and pick it all
up. If you roll it out on a pastry cloth, you can use that to try to
get it into the pan.

Good luck!
Susan B.

Hairy wrote:
>
> I have tried several different recipes and always have the same problem.
> When rolling it out, the crust always immediately begins to split in many
> different directions. Also, when I try to pick it up, it falls to pieces. I
> end up with a patchwork of pieces in the pie pan like a quilt. It works and
> tastes good, but I'd like to be able to do it right. What am I doing wrong?
> H



You need to add a tiny bit more water. Try it, it works!

gloria p