On Jun 14, 11:01*pm, (Judy Haffner) wrote:
> How many prefer to make their own pie crust, and if so, do you have a
> perfect recipe, or method?
>
> It seems like a difficult thing to do for some, and no matter what they
> do, the crust is "tough", or just not worthy of the "Good Housekeeping
> Seal Of Approval."
> My one grandmother could bake awesome cakes, but her pies left a lot to
> be desired, because she never could master making a good flaky light
> crust, so would buy some kind of sticks in a box, but I never thought
> they were so great. I don't even know if you can buy a pie crust mix in
> a box anymore?
>
> When my hubby makes pie at his cabin, he likes the Pillsbury
> refrigerated crusts, but I find them too "lardy" tasting. The only crust
> I have discovered that was even close to home made was Marie Callender's
> frozen pie crusts, and if I'm going to make a single pie, and don't want
> the fuss and bother of messing the kitchen up for one crust, I will use
> that brand of frozen. Today I made a chocolate cream pie using a Marie
> Callender crust, and it's quite tasty.
>
> I learned to make crust from my mother, but even mine have never been
> quite as good as hers, but I do get compliments on them. My cousin once
> told me, I don't care about the filling, I just want to eat the crust!
> :-)
>
> So would your pie win a blue ribbon at a local fair?
>
> Judy

I went thru a 5 lb. bag of flour one night trying to make decent crust
- never again. So now I buy it, or make a graham cracker crust - but
usually just don't make pies - period. Too many other dessert choices
out there.

On 15/06/2012 2:18 PM, Kalmia wrote:

>
> I went thru a 5 lb. bag of flour one night trying to make decent crust
> - never again. So now I buy it, or make a graham cracker crust - but
> usually just don't make pies - period. Too many other dessert choices
> out there.

Sorry to hear that. I have never wasted a whole batch of dough. I have
always been in the habit of saving the trimmings with vague plans to do
something with them, but after a few weeks in the fridge I end up
throwing them out.

While my mother thinks that she taught me how to make pies when I was a
kid. I give the real credit to my older brother. I used to go there for
a beer or three in the afternoon and he always had rhubarb plants in the
yard, and in the spring months we would spend the afternoon making pies.
He showed me how to work the pastry and how to roll it out. With the
basics down pat I figured out some stuff on my own.

To tell you the truth, if you are doing it right it is easy.... easy as pie.

- measure two cups of flour into a mixing bowl and stir in 3/4 tsp. salt
..... sift it you feel you must, I don't.

- using pastry cutter or large fork, cut in 1 cup Crisco. You can also
use butter or lard. NOTE..... cut it only ot looks like coarse
cornmeal. You need pieces of shortening in there to melt out and make
it flaky.

- beat one egg and add 2 Tblsp. cold water and 1 Tblsp vinegar.

- stir the liquid to the flour and shortening mixture and mix until it
forms a clump. Divide the ball into two equal pieces, roll into balls,
flatten out slightly by hand, wrap them with plastic wrap or waxed paper
and shove them into the fridge for a few minutes while you prepare the
fruit.

- Take the dough discs out of the fridge, sprinkle some flour on the
rolling surface (I prefer a pastry cloth). Dust the top of the disc
generously with flour and dust your rolling pin.

-Start near the centre and roll out, then in the centre and roll it in
the opposite direction, turn the pin or the dough 90 and repeat, then
continue rolling out, rotating a few degrees each time so that it is
rolling out into an approximate circle and a little larger than you pie
pan.


- transfer your rolled pastry to the pan, making sure to allow it to
drop to the bottom of the pan.

- roll out the second pastry ball

- pour your fruit mixture into the pastry lined pan, transfer the second
piece to cover. Dab with bits of butter Run a sharp knife around the
outside lip of the pie pan then roll and crimp the top and bottom crust,
and poke some holes in the top to vent steam.

Bake

On Fri, 15 Jun 2012 15:12:42 -0400, Dave Smith
> wrote:

> I have never wasted a whole batch of dough. I have
> always been in the habit of saving the trimmings with vague plans to do
> something with them, but after a few weeks in the fridge I end up
> throwing them out.

You don't make pie crust cookies? Just sprinkle with cinnamon sugar
and bake.

--
Food is an important part of a balanced diet.

On 15/06/2012 8:29 PM, sf wrote:
> On Fri, 15 Jun 2012 15:12:42 -0400, Dave Smith
> > wrote:
>
>> I have never wasted a whole batch of dough. I have
>> always been in the habit of saving the trimmings with vague plans to do
>> something with them, but after a few weeks in the fridge I end up
>> throwing them out.
>
> You don't make pie crust cookies? Just sprinkle with cinnamon sugar
> and bake.
>

I have.. I have also made little turnovers. They aren't quite as good as
those with puff pastry but a regular pie dough turnover is a hell of a
lot better than no turnover at all/

On Fri, 15 Jun 2012 20:49:27 -0400, Dave Smith
> wrote:

> I have.. I have also made little turnovers. They aren't quite as good as
> those with puff pastry but a regular pie dough turnover is a hell of a
> lot better than no turnover at all/

That reminds me of some person in the UK group who asked for an apple
Danish recipe. I gave him an option that sounded goood, but it wasn't
like the "real thing".

--
Food is an important part of a balanced diet.

On 16/06/2012 1:48 AM, sf wrote:
> On Fri, 15 Jun 2012 20:49:27 -0400, Dave Smith
> > wrote:
>
>> I have.. I have also made little turnovers. They aren't quite as good as
>> those with puff pastry but a regular pie dough turnover is a hell of a
>> lot better than no turnover at all/
>
> That reminds me of some person in the UK group who asked for an apple
> Danish recipe. I gave him an option that sounded goood, but it wasn't
> like the "real thing".
>

I have been to Denmark several times and had the real thing. They are
remarkable.

In article >,
says...
>
> On 15/06/2012 8:29 PM, sf wrote:
> > On Fri, 15 Jun 2012 15:12:42 -0400, Dave Smith
> > > wrote:
> >
> >> I have never wasted a whole batch of dough. I have
> >> always been in the habit of saving the trimmings with vague plans to do
> >> something with them, but after a few weeks in the fridge I end up
> >> throwing them out.
> >
> > You don't make pie crust cookies? Just sprinkle with cinnamon sugar
> > and bake.
> >
>
> I have.. I have also made little turnovers. They aren't quite as good as
> those with puff pastry but a regular pie dough turnover is a hell of a
> lot better than no turnover at all/

I often use the leftover pastry to make a little turnover or custard
tart for elderly single friends.. most of them don't bother home-baking
for themselves.

Janet

Janet wrote:
>
> I often use the leftover pastry to make a little turnover or custard
> tart...

I did that once and filled the shells with lemon flavored yogurt.
It worked well - just like eating a tiny lemon pie.

Gary