Oooh-wee!!! This oughtta be good.

We all want a good pie, but I don't recall a 1000+ thread on how a
killer pie crust dough should be made. Let's do it.

What makes a good pie crust?

Hurry up and solvee this, cuz I need to make a mince pie and I now
have 2 rolling pins.


nb

On Nov 13, 1:07*pm, notbob > wrote:
> Oooh-wee!!! *This oughtta be good.
>
> We all want a good pie, but I don't recall a 1000+ thread on how a
> killer pie crust dough should be made. *Let's do it.
>
> What makes a good pie crust? *
>
> Hurry up and solvee this, cuz I need to make a mince pie and I now
> have 2 rolling pins. *
>
> nb *

This is my go-to crust for almost everything. Heaping cups means
heaping cups.

http://www.hizzoners.com/recipes/bre...aras-pie-dough

On Nov 13, 4:07*pm, notbob > wrote:
> Oooh-wee!!! *This oughtta be good.
>
> We all want a good pie, but I don't recall a 1000+ thread on how a
> killer pie crust dough should be made. *Let's do it.
>
> What makes a good pie crust? *
>

Wouldn't it depend on whether it's a savoury pie vs a sweet pie?

On Nov 13, 1:15*pm, lainie > wrote:
> On Nov 13, 4:07*pm, notbob > wrote:
>
> > Oooh-wee!!! *This oughtta be good.
>
> > We all want a good pie, but I don't recall a 1000+ thread on how a
> > killer pie crust dough should be made. *Let's do it.
>
> > What makes a good pie crust? *
>
> Wouldn't it depend on whether it's a savoury pie vs a sweet pie?

Not for me. If I'm making a sweet pie I wet the top crust with
water and sprinkle sugar on it. If you wanted to you could add some
sugar to the dough but it would change the texture. My dough works
for everything.

In article >,
notbob > wrote:

> Oooh-wee!!! This oughtta be good.
>
> We all want a good pie, but I don't recall a 1000+ thread on how a
> killer pie crust dough should be made. Let's do it.
>
> What makes a good pie crust?
>
> Hurry up and solvee this, cuz I need to make a mince pie and I now
> have 2 rolling pins.
>
>
> nb

> Here is a book for you Dan L.
>
> "A treasury of Great Recipes" circa 1965 By Mary and Vincent Price
>
> Library of Congress Catalog card number 65-10310
>
> http://thurly.net/09uv

I personally like the Crostata di Mele on page 111. Think crust, apples,
spread with apricot jam. Easy to cook, and a pleasure to eat.
--
- Billy

--
Bill S. Jersey USA zone 5 shade garden
http://www.informationisbeautiful.ne...l-supplements/

Omelet > wrote:

>In article >,
> notbob > wrote:
>
>> Oooh-wee!!! This oughtta be good.
>>
>> We all want a good pie, but I don't recall a 1000+ thread on how a
>> killer pie crust dough should be made. Let's do it.
>>
>> What makes a good pie crust?
>>
>> Hurry up and solvee this, cuz I need to make a mince pie and I now
>> have 2 rolling pins.
>>
>>
>> nb
>
>Schmaltz...
>
>And I'm not kidding or trolling!

I was going to say lard but resisted because pie crusts are not my
thing. But 40 years ago we raised hogs and tried the fat. . . and
the greatest of pie crusts came out of our kitchen.

I can still spot a 'lard' crust when I hit the right diner or
restaurant.

Jim

On Nov 13, 5:35*pm, Jim Elbrecht > wrote:
>
>
> I was going to say lard but resisted because pie crusts are not my
> thing. * * But 40 years ago we raised hogs and tried the fat. . . *and
> the greatest of pie crusts came out of our kitchen. *
>
> I can still spot a 'lard' crust when I hit the right diner or
> restaurant.
>
> Jim
>
>
The folks at Crisco are probably collapsing into seizures, but you are
correct about lard pie crusts.

On Sat, 13 Nov 2010 13:10:26 -0800 (PST), ImStillMags
> wrote:

>This is my go-to crust for almost everything. Heaping cups means
>heaping cups.

Couldn't you weigh those "heaping cups"?

-- Larry

On Nov 13, 6:35*pm, Jim Elbrecht > wrote:
> Omelet > wrote:
> >In article >,
> > notbob > wrote:
>
> >> Oooh-wee!!! *This oughtta be good.
>
> >> We all want a good pie, but I don't recall a 1000+ thread on how a
> >> killer pie crust dough should be made. *Let's do it.
>
> >> What makes a good pie crust? *
>
> >> Hurry up and solvee this, cuz I need to make a mince pie and I now
> >> have 2 rolling pins. *
>
> >> nb *
>
> >Schmaltz...
>
> >And I'm not kidding or trolling!
>
> I was going to say lard but resisted because pie crusts are not my
> thing. * * But 40 years ago we raised hogs and tried the fat. . . *and
> the greatest of pie crusts came out of our kitchen. *
>
> I can still spot a 'lard' crust when I hit the right diner or
> restaurant.
>
> Jim- Hide quoted text -
>
> - Show quoted text -

Lard also makes better biscuits.

On Sat, 13 Nov 2010 21:20:04 -0500, Brooklyn1 <Gravesend1> wrote:

>On Sat, 13 Nov 2010 20:48:48 -0500, wrote:
>
>>On Sat, 13 Nov 2010 13:10:26 -0800 (PST), ImStillMags
> wrote:
>>
>>>This is my go-to crust for almost everything. Heaping cups means
>>>heaping cups.
>>
>>Couldn't you weigh those "heaping cups"?
>
>I know heaping cups, I can eyeball them to the gram.

On Sat, 13 Nov 2010 13:15:34 -0800 (PST), lainie wrote:

> On Nov 13, 4:07*pm, notbob > wrote:
>> Oooh-wee!!! *This oughtta be good.
>>
>> We all want a good pie, but I don't recall a 1000+ thread on how a
>> killer pie crust dough should be made. *Let's do it.
>>
>> What makes a good pie crust? *
>>
>
> Wouldn't it depend on whether it's a savoury pie vs a sweet pie?

uh-oh. a 2000+ thread.

your pal,
blake