Trying to get rid of some char siu, so made huge bowl of stir fry for
myself. That didn't work like I planned, but tasted good,
nonetheless.

Also hadda get rid of some blackberries that were starting to
dehydrate. I jes put the pie in the oven. Whew! The dough recipe
said the crust can't be overworked and and won't get tough. As usual,
I found a way! Thought I was gonna hafta call in a steamroller on
that crust. A wetsuit woulda been easier to roll out. I think I
threw my shoulder out!

http://chezpim.com/bake/how-to-make-...fect-pie-dough

I'm sweating like I'm wearing a wetsuit jes rolling that crust out!
Lordy, let this day end.

nb

On 5/17/2011 10:25 PM, notbob wrote:
> Trying to get rid of some char siu, so made huge bowl of stir fry for
> myself. That didn't work like I planned, but tasted good,
> nonetheless.
>
> Also hadda get rid of some blackberries that were starting to
> dehydrate. I jes put the pie in the oven. Whew! The dough recipe
> said the crust can't be overworked and and won't get tough. As usual,
> I found a way! Thought I was gonna hafta call in a steamroller on
> that crust. A wetsuit woulda been easier to roll out. I think I
> threw my shoulder out!
>
> http://chezpim.com/bake/how-to-make-...fect-pie-dough


Not enough water. I find that much flour and shortening often
takes 6 Tbsp. of ice water.

gloria p

On 5/18/2011 2:48 PM, gloria.p wrote:
> On 5/17/2011 10:25 PM, notbob wrote:
>> Trying to get rid of some char siu, so made huge bowl of stir fry for
>> myself. That didn't work like I planned, but tasted good,
>> nonetheless.
>>
>> Also hadda get rid of some blackberries that were starting to
>> dehydrate. I jes put the pie in the oven. Whew! The dough recipe
>> said the crust can't be overworked and and won't get tough. As usual,
>> I found a way! Thought I was gonna hafta call in a steamroller on
>> that crust. A wetsuit woulda been easier to roll out. I think I
>> threw my shoulder out!
>>
>> http://chezpim.com/bake/how-to-make-...fect-pie-dough
>
>
> Not enough water. I find that much flour and shortening often
> takes 6 Tbsp. of ice water.
>
> gloria p

Recipes for pie dough always seem to do this which results in a
hard-to-work dough that splits and cracks. Why do they do that? Pie
dough is really easy stuff to make and shape but generations of
beginners have been sabotaged by recipes that mislead in this way. The
way I do it is adjust the tap for a thin stream of water and hold the
bowl under it while moving the stream on the flour and then go into it
with my hands. It's fun!

On 2011-05-19, gloria.p > wrote:
>
> Not enough water. I find that much flour and shortening often
> takes 6 Tbsp. of ice water.

Good call, gloria!

The dough was, in fact, too dry, so I hadda spray while I
was rolling out. Finally got enough moisture and put back in fridge.
Final roll out was like rolling rubber welcome mats. Screw that
recipe.

On 2011-05-19, dsi1 > wrote:
> Recipes for pie dough always seem to do this which results in a
> hard-to-work dough that splits and cracks. Why do they do that?

Oh, this dough never split or cracked, an effect of that stupid "cold"
dough myth. No, it was jes tougher than vibram shoe soles.

nb

On 5/18/2011 3:26 PM, notbob wrote:
> On 2011-05-19, > wrote:
>> Recipes for pie dough always seem to do this which results in a
>> hard-to-work dough that splits and cracks. Why do they do that?
>
> Oh, this dough never split or cracked, an effect of that stupid "cold"
> dough myth. No, it was jes tougher than vibram shoe soles.
>
> nb

Since I've switched to cold butter instead of shortening, I no longer
use ice water - tap is fine. I don't refrigerate the dough because I
don't have the time. Having a hard to work dough is always sad.

On 2011-05-19, dsi1 > wrote:

> Since I've switched to cold butter instead of shortening, I no longer
> use ice water - tap is fine. I don't refrigerate the dough because I
> don't have the time. Having a hard to work dough is always sad.

So far, I've made a dozen pies. Almost never use the same dough
recipe twice, hoping I'll find one that will work perfectly the first
time. What I've learned is a dozen things NOT to do!

I think I'm real close to a pie dough epiphany based on all those
failures.

nb

On 5/18/2011 3:39 PM, notbob wrote:
> On 2011-05-19, > wrote:
>
>> Since I've switched to cold butter instead of shortening, I no longer
>> use ice water - tap is fine. I don't refrigerate the dough because I
>> don't have the time. Having a hard to work dough is always sad.
>
> So far, I've made a dozen pies. Almost never use the same dough
> recipe twice, hoping I'll find one that will work perfectly the first
> time. What I've learned is a dozen things NOT to do!
>
> I think I'm real close to a pie dough epiphany based on all those
> failures.
>
> nb

I think that soon everything is going to come together and pie crust
will seem like the simplest thing in the world. Then you can laugh at
all the other nubes, I guess. :-)

On 2011-05-19, dsi1 > wrote:

> I think that soon everything is going to come together and pie crust
> will seem like the simplest thing in the world. Then you can laugh at
> all the other nubes, I guess. :-)

I hope so. Will get my new food processor next week and will try that
appoach. Hope it works cuz I'm pooped!!

nb

On 5/18/2011 7:39 PM, notbob wrote:


> So far, I've made a dozen pies. Almost never use the same dough
> recipe twice, hoping I'll find one that will work perfectly the first
> time. What I've learned is a dozen things NOT to do!
>
> I think I'm real close to a pie dough epiphany based on all those
> failures.
>
> nb



I started making pie dough many years ago and kept on once a week or
more until it felt right. Now it's second nature.

You're right to follow the recipe but add water until you can work the
dough. Most recipes call for too little while warning about using too
much. Keep practicing until it feels easy.

gloria p

On 5/18/2011 9:39 PM, notbob wrote:
> On 2011-05-19, > wrote:
>
>> Since I've switched to cold butter instead of shortening, I no longer
>> use ice water - tap is fine. I don't refrigerate the dough because I
>> don't have the time. Having a hard to work dough is always sad.
>
> So far, I've made a dozen pies. Almost never use the same dough
> recipe twice, hoping I'll find one that will work perfectly the first
> time. What I've learned is a dozen things NOT to do!
>
> I think I'm real close to a pie dough epiphany based on all those
> failures.

A blog in the making.

On Wed, 18 May 2011 20:49:11 -0600, "gloria.p" >
wrote:

> You're right to follow the recipe but add water until you can work the
> dough. Most recipes call for too little while warning about using too
> much.

Agree and wonder why?

> Keep practicing until it feels easy.

Like grandma use to say: Practice makes perfect!


--
I love cooking with wine.
Sometimes I even put it in the food.