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Non-stick Pecan Pie
Since the poster didn't take the use a non-stick pie pan and spray with Pam
hints and her pie stuck anyway, I have a new idea. Line the pie plate with non-stick aluminum foil. Henrietta |
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Hazels65 wrote:
> Since the poster didn't take the use a non-stick pie pan and spray with Pam > hints and her pie stuck anyway, I have a new idea. > > Line the pie plate with non-stick aluminum foil. > > Henrietta Then you'll have aluminum foil stuck to the bottom of the pie. Yuck. Bob |
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Hazels65 wrote:
> Since the poster didn't take the use a non-stick pie pan and spray with Pam > hints and her pie stuck anyway, I have a new idea. > > Line the pie plate with non-stick aluminum foil. > > Henrietta Then you'll have aluminum foil stuck to the bottom of the pie. Yuck. Bob |
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>Hazels65 wrote:
> >> Since the poster didn't take the use a non-stick pie pan and spray with Pam >> hints and her pie stuck anyway, I have a new idea. >> >> Line the pie plate with non-stick aluminum foil. >> >> Henrietta > > >Then you'll have aluminum foil stuck to the bottom of the pie. Yuck. > >Bob Why in the world would the foil stick to the bottom of the pie when that is it's purpose-to not stick to the food it touches? This isn't regular foil, this is the new stuff that won't let food stick to it that you cook in it. Henrietta |
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>Hazels65 wrote:
> >> Since the poster didn't take the use a non-stick pie pan and spray with Pam >> hints and her pie stuck anyway, I have a new idea. >> >> Line the pie plate with non-stick aluminum foil. >> >> Henrietta > > >Then you'll have aluminum foil stuck to the bottom of the pie. Yuck. > >Bob Why in the world would the foil stick to the bottom of the pie when that is it's purpose-to not stick to the food it touches? This isn't regular foil, this is the new stuff that won't let food stick to it that you cook in it. Henrietta |
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in article , Hazels65 at
wrote on 12/1/04 9:11 AM: > Since the poster didn't take the use a non-stick pie pan and spray with Pam > hints and her pie stuck anyway, I have a new idea. > > Line the pie plate with non-stick aluminum foil. > > Henrietta Again, I will say that you miss the point entirely. The point of my post was NOT how to prevent the sugar syrup that leaks through the crust from STICKING TO THE PAN. The POINT of my question was how to preserve the CRUST in the pie so that the filling does not leak out at all! If the filling stays INSIDE the crust, the pie won't stick to the pan. Pie crust does not stick to a pan by itself, there is too much grease it it. It's only when the sugar leaks through the crust that there is a sticking problem. So if you prevent the leak, you prevent the sticking. Get it? |
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Hazels65 wrote:
> I find it all rather interesting since I have been cooking Pecan pies > for over 50 years and never had that problem. The only time I have had this problem was when blind-baking the crusts and having cracks develop then. This was especially a problem when I used to use the Pillsbury premade crusts, the kind that are folded up. It seemed like the crust would always crack. Nowdays, I make butter-crust pie dough, and press it into the pan rather than rolling out a crust. I saw a pastry chef do that on a cooking show. Works great, never leaks, easier and faster. Brian |
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Hazels65 wrote:
> I find it all rather interesting since I have been cooking Pecan pies > for over 50 years and never had that problem. The only time I have had this problem was when blind-baking the crusts and having cracks develop then. This was especially a problem when I used to use the Pillsbury premade crusts, the kind that are folded up. It seemed like the crust would always crack. Nowdays, I make butter-crust pie dough, and press it into the pan rather than rolling out a crust. I saw a pastry chef do that on a cooking show. Works great, never leaks, easier and faster. Brian |
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Default User wrote:
> Hazels65 wrote: > > > >>I find it all rather interesting since I have been cooking Pecan pies >>for over 50 years and never had that problem. > > > > The only time I have had this problem was when blind-baking the crusts > and having cracks develop then. This was especially a problem when I > used to use the Pillsbury premade crusts, the kind that are folded up. > It seemed like the crust would always crack. > > Nowdays, I make butter-crust pie dough, and press it into the pan > rather than rolling out a crust. I saw a pastry chef do that on a > cooking show. Works great, never leaks, easier and faster. > > Brian "Butter crust"? You do know you are obligated to post a recipe or a link or something to give us more information... Thanks, regards, Bob |
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Default User wrote:
> Hazels65 wrote: > > > >>I find it all rather interesting since I have been cooking Pecan pies >>for over 50 years and never had that problem. > > > > The only time I have had this problem was when blind-baking the crusts > and having cracks develop then. This was especially a problem when I > used to use the Pillsbury premade crusts, the kind that are folded up. > It seemed like the crust would always crack. > > Nowdays, I make butter-crust pie dough, and press it into the pan > rather than rolling out a crust. I saw a pastry chef do that on a > cooking show. Works great, never leaks, easier and faster. > > Brian "Butter crust"? You do know you are obligated to post a recipe or a link or something to give us more information... Thanks, regards, Bob |
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zxcvbob wrote:
> Default User wrote: > > Nowdays, I make butter-crust pie dough, and press it into the pan > > rather than rolling out a crust. I saw a pastry chef do that on a > > cooking show. Works great, never leaks, easier and faster. > > > > Brian > > > "Butter crust"? You do know you are obligated to post a recipe or a > link or something to give us more information... Oh, it's just a standard piec crust recipe, but uses all butter instead of part other shortenings like most do. As butter contains water unlike plain shortenings, you have to factor that in a bit. I think it tastes better, plus I don't normally have vegetable shortening or lard on hand, I just don't use them for other things enough. I only make pie dough a couple times a year. One technique I've meant to try but haven't is to freeze the stick of butter, then use a cheese grater to grate in into the flour. Then no cutting in is required. Brian |
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zxcvbob wrote:
> Default User wrote: > > Nowdays, I make butter-crust pie dough, and press it into the pan > > rather than rolling out a crust. I saw a pastry chef do that on a > > cooking show. Works great, never leaks, easier and faster. > > > > Brian > > > "Butter crust"? You do know you are obligated to post a recipe or a > link or something to give us more information... Oh, it's just a standard piec crust recipe, but uses all butter instead of part other shortenings like most do. As butter contains water unlike plain shortenings, you have to factor that in a bit. I think it tastes better, plus I don't normally have vegetable shortening or lard on hand, I just don't use them for other things enough. I only make pie dough a couple times a year. One technique I've meant to try but haven't is to freeze the stick of butter, then use a cheese grater to grate in into the flour. Then no cutting in is required. Brian |
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my question is AFTER you have the flour and butter mixed, you don't
roll it out? |
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Default User wrote:
> > Hazels65 wrote: > > > > I find it all rather interesting since I have been cooking Pecan pies > > for over 50 years and never had that problem. > > The only time I have had this problem was when blind-baking the crusts > and having cracks develop then. This was especially a problem when I > used to use the Pillsbury premade crusts, the kind that are folded up. > It seemed like the crust would always crack. > > Nowdays, I make butter-crust pie dough, and press it into the pan > rather than rolling out a crust. I saw a pastry chef do that on a > cooking show. Works great, never leaks, easier and faster. > > Brian Hey Brian, Can I have your recipe for the butter crust? Thanks, 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? |
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Kate Connally wrote:
> Hey Brian, > Can I have your recipe for the butter crust? It's really pretty simple. About 1 cup sifted flour, a quarter teaspoon of salt if you are using unsalted butter, 6 tablespoons of cold butter, 2-3 tablespoons of ice water. Sift the flour and salt if you are adding salt. Cut the butter in as usual, somewhere in the pea to cornmeal size. Sprinkle in the water gradually, stirring gently with a fork. When it clumps when pressed together, it's basically done. I pour the dough makings into a plastic produce bag, forcing it into one corner, then squeeze it together form the ball right in the bag. Minimal handling that way. Because butter has more water than a straight shortening, more gluten is formed during the initial working. Be sure to rest in the refigerator for a good while. An all-butter crust is somewhat less flaky than one with plain shortening. For a pie with a sticky filling like pecan, that's just fine. I like a flavor that can stand up to the stronger filling. Brian |
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"Default User" > wrote
> Nowdays, I make butter-crust pie dough, and press it into the pan > rather than rolling out a crust. I saw a pastry chef do that on a > cooking show. Works great, never leaks, easier and faster. Honestly, that sounds more difficult to me than just rolling out the pie crust! Once you get the recipe and technique down, making a good, flaky pie crust is very easy. I switched to butter a long time ago, and it works well with good flavor in the standard recipes. Not quite as flaky as lard, which is best, but I don't like using the partially hydrogenated lards which are about all that's available these days - very unhealthy. I've been making wonderful, flaky butter crusts for a couple decades now, just super-easy once you learn. Note: I could *not* ever roll a decent crust from those mixes, which are disgusting anyway, as are the already-prepared crusts. Homemade is *so* much better. Here's how I do it, a few iconoclastic elements here. I just cut up the butter over the bowl of flour, in small chunks using a paring knife. Then work it in using a pastry blender or (more commonly) my fingers, pressing to work flat flakes of the butter into the flour, working quickly (that's important) until the butter is in lots of tiny flat flakes or small granules. The pastry blender is best when the weather is warm, though. I never measure the water, as it varies so much from flour to flour. Just mix some in quickly with a fork and keep sprinkling and lightly stirring until the dough holds together mostly in a ball, then gently knead to mix, pat into a ball, let rest for a few minutes... or not, I often do not. I do NOT chill before rolling - that makes the fat pieces hard and the dough more likely to tear. Just work quickly. If I get the dough a little too wet, sprinkling lots of flour on the board when rolling will soak up excess and not make too much difference in texture. It'll still be good. Key is a good non-stick surface to roll out. I started on a wood breadboard. You have to use quite a bit of flour to keep from sticking. Then they came out with the big Tupperware sheets, which are excellent - they still make these. But my favorite is a big 24-inch square marble slab, best of all. I use a standard wooden rolling pin. You need to use enough flour on the sheet to avoid sticking, then sprinkle more on the top of the dough and dust the pin also. Rolling out a nice crust takes some practice. Again, I don't like to work with very chilled dough. And... the hardest is when you have a mingey little bit of dough. I *always* make more than I need so that I have a generous big ball, then trim the outside to the approximate size after rolling out, roll the sheet of dough loosely around the rolling pin and re-roll out onto the pie plate. Gently redistribute so the dough isn't stretched. For leaky fillings, be sure the dough isn't rolled too thin. Having a double recipe at hand ensures you can have a reasonably thick crust if you like. (You can use the leftover dough for tarts or roll out, cut in squares and sprinkle generously with cinnamon sugar +/- finely chopped nuts for treats kids (and grownups) really love.) When the crust is in the plate, trim around the edge (I often use my kitchen scissors) and make whatever decorative edge you like. I usually trim about an inch outside the plate edge, then roll under to make a double-thick edge and flute with my fingers. Once you learn what the dough looks like, feels like when the water amount is right, and how to roll out the dough, it's a very quick and simple process. I'm sure I'd have a much harder time pressing a dough evenly into a plate. Cleanup would be simpler however! Hannah |
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"Default User" > wrote
> Nowdays, I make butter-crust pie dough, and press it into the pan > rather than rolling out a crust. I saw a pastry chef do that on a > cooking show. Works great, never leaks, easier and faster. Honestly, that sounds more difficult to me than just rolling out the pie crust! Once you get the recipe and technique down, making a good, flaky pie crust is very easy. I switched to butter a long time ago, and it works well with good flavor in the standard recipes. Not quite as flaky as lard, which is best, but I don't like using the partially hydrogenated lards which are about all that's available these days - very unhealthy. I've been making wonderful, flaky butter crusts for a couple decades now, just super-easy once you learn. Note: I could *not* ever roll a decent crust from those mixes, which are disgusting anyway, as are the already-prepared crusts. Homemade is *so* much better. Here's how I do it, a few iconoclastic elements here. I just cut up the butter over the bowl of flour, in small chunks using a paring knife. Then work it in using a pastry blender or (more commonly) my fingers, pressing to work flat flakes of the butter into the flour, working quickly (that's important) until the butter is in lots of tiny flat flakes or small granules. The pastry blender is best when the weather is warm, though. I never measure the water, as it varies so much from flour to flour. Just mix some in quickly with a fork and keep sprinkling and lightly stirring until the dough holds together mostly in a ball, then gently knead to mix, pat into a ball, let rest for a few minutes... or not, I often do not. I do NOT chill before rolling - that makes the fat pieces hard and the dough more likely to tear. Just work quickly. If I get the dough a little too wet, sprinkling lots of flour on the board when rolling will soak up excess and not make too much difference in texture. It'll still be good. Key is a good non-stick surface to roll out. I started on a wood breadboard. You have to use quite a bit of flour to keep from sticking. Then they came out with the big Tupperware sheets, which are excellent - they still make these. But my favorite is a big 24-inch square marble slab, best of all. I use a standard wooden rolling pin. You need to use enough flour on the sheet to avoid sticking, then sprinkle more on the top of the dough and dust the pin also. Rolling out a nice crust takes some practice. Again, I don't like to work with very chilled dough. And... the hardest is when you have a mingey little bit of dough. I *always* make more than I need so that I have a generous big ball, then trim the outside to the approximate size after rolling out, roll the sheet of dough loosely around the rolling pin and re-roll out onto the pie plate. Gently redistribute so the dough isn't stretched. For leaky fillings, be sure the dough isn't rolled too thin. Having a double recipe at hand ensures you can have a reasonably thick crust if you like. (You can use the leftover dough for tarts or roll out, cut in squares and sprinkle generously with cinnamon sugar +/- finely chopped nuts for treats kids (and grownups) really love.) When the crust is in the plate, trim around the edge (I often use my kitchen scissors) and make whatever decorative edge you like. I usually trim about an inch outside the plate edge, then roll under to make a double-thick edge and flute with my fingers. Once you learn what the dough looks like, feels like when the water amount is right, and how to roll out the dough, it's a very quick and simple process. I'm sure I'd have a much harder time pressing a dough evenly into a plate. Cleanup would be simpler however! Hannah |
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Hannah Gruen rote:
> Key is a good non-stick surface to roll out. I started on a wood breadboard. > You have to use quite a bit of flour to keep from sticking. Then they came > out with the big Tupperware sheets, which are excellent - they still make > these. But my favorite is a big 24-inch square marble slab, best of all. I > use a standard wooden rolling pin. You need to use enough flour on the sheet > to avoid sticking, then sprinkle more on the top of the dough and dust the > pin also. I use a piece of freezer paper and roll the dough out on the shiny side with a liht sprinkling of flour. I've found that a 22-oz. beer bottle makes a great rolling pin. A wine bottle should work about as good but use one that has straight cylinderical sides like a longneck beer bottle. Best regards, Bob |
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Hannah Gruen rote:
> Key is a good non-stick surface to roll out. I started on a wood breadboard. > You have to use quite a bit of flour to keep from sticking. Then they came > out with the big Tupperware sheets, which are excellent - they still make > these. But my favorite is a big 24-inch square marble slab, best of all. I > use a standard wooden rolling pin. You need to use enough flour on the sheet > to avoid sticking, then sprinkle more on the top of the dough and dust the > pin also. I use a piece of freezer paper and roll the dough out on the shiny side with a liht sprinkling of flour. I've found that a 22-oz. beer bottle makes a great rolling pin. A wine bottle should work about as good but use one that has straight cylinderical sides like a longneck beer bottle. Best regards, Bob |
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Hannah Gruen rote:
> Key is a good non-stick surface to roll out. I started on a wood breadboard. > You have to use quite a bit of flour to keep from sticking. Then they came > out with the big Tupperware sheets, which are excellent - they still make > these. But my favorite is a big 24-inch square marble slab, best of all. I > use a standard wooden rolling pin. You need to use enough flour on the sheet > to avoid sticking, then sprinkle more on the top of the dough and dust the > pin also. I use a piece of freezer paper and roll the dough out on the shiny side with a liht sprinkling of flour. I've found that a 22-oz. beer bottle makes a great rolling pin. A wine bottle should work about as good but use one that has straight cylinderical sides like a longneck beer bottle. Best regards, Bob |
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zxcvbob > wrote in
: > Hannah Gruen rote: >> Key is a good non-stick surface to roll out. I started on a wood >> breadboard. You have to use quite a bit of flour to keep from sticking. >> Then they came out with the big Tupperware sheets, which are excellent >> - they still make these. But my favorite is a big 24-inch square marble >> slab, best of all. I use a standard wooden rolling pin. You need to use >> enough flour on the sheet to avoid sticking, then sprinkle more on the >> top of the dough and dust the pin also. > > > I use a piece of freezer paper and roll the dough out on the shiny side > with a liht sprinkling of flour. I've found that a 22-oz. beer bottle > makes a great rolling pin. A wine bottle should work about as good but > use one that has straight cylinderical sides like a longneck beer > bottle. > > Best regards, > Bob I roll my pastry between two sheets of 18-inch wide pastic wrap. Adding flour and turning the pastry is unnecessary. When finished, the top sheet easily peels off and the bottom sheet allows easy transfer and placement of the pastry to the pan. I use a heavy wooden rolling pin. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Hannah Gruen wrote:
> "Default User" > wrote > > Nowdays, I make butter-crust pie dough, and press it into the pan > > rather than rolling out a crust. I saw a pastry chef do that on a > > cooking show. Works great, never leaks, easier and faster. > > Honestly, that sounds more difficult to me than just rolling out the > pie crust! Nope, it's quite easy. Much more so than rolling out dough. Brian |
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Default User wrote:
> > Kate Connally wrote: > > > > Hey Brian, > > Can I have your recipe for the butter crust? > > It's really pretty simple. About 1 cup sifted flour, a quarter teaspoon > of salt if you are using unsalted butter, 6 tablespoons of cold butter, > 2-3 tablespoons of ice water. > > Sift the flour and salt if you are adding salt. > > Cut the butter in as usual, somewhere in the pea to cornmeal size. > Sprinkle in the water gradually, stirring gently with a fork. When it > clumps when pressed together, it's basically done. > > I pour the dough makings into a plastic produce bag, forcing it into > one corner, then squeeze it together form the ball right in the bag. > Minimal handling that way. > > Because butter has more water than a straight shortening, more gluten > is formed during the initial working. Be sure to rest in the > refigerator for a good while. > > An all-butter crust is somewhat less flaky than one with plain > shortening. For a pie with a sticky filling like pecan, that's just > fine. I like a flavor that can stand up to the stronger filling. > > Brian Thanks, Brian. But I thought you said you press it into the pie pan rather than roll it out. It doesn't sound like it has a "pressable" consistency, to me. I think of crusts that you press into the pan as being rather crumbly. But you talk about forming it into a ball in the plastic bag. I'm confused. Do you actually press this dough into the pie pan or did I misunderstand what you said earlier. 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? |
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"Default User" writes:
> >Hannah Gruen wrote: >> "Default User" wrote: >> > >> > Nowdays, I make butter-crust pie dough, and press it into the pan >> > rather than rolling out a crust. I saw a pastry chef do that on a >> > cooking show. Works great, never leaks, easier and faster. >> >> Honestly, that sounds more difficult to me than just rolling out the >> pie crust! > >Nope, it's quite easy. Much more so than rolling out dough. Considering either way the dough still needs making (the more difficult part), rolling or pressing to form the crust is equally easy. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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