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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I am determined to bake a pie however, seem unable to make it past the
crust. I have been pitching them out for close to thirty years now. Just finished tossing another dozen that didn't make it to the pan. Went so far as to purchase a kitchenaid food processor which was a very expensive mistake. Would deeply appreciate any and all advice including the step by step version; pie crust for dumbies! Also, I purchased a nonstick rolling pin and a pie/cookie mat, should these follow the food processor to the landfill? Would deeply appreciate any guidence you could offer as I fight my way through this hopeless fog of flour. Thanks. |
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Outdoorgirl wrote:
> I am determined to bake a pie however, seem unable to make it past the > crust. I have been pitching them out for close to thirty years now. > Just finished tossing another dozen that didn't make it to the pan. > Went so far as to purchase a kitchenaid food processor which was a very > expensive mistake. Would deeply appreciate any and all advice > including the step by step version; pie crust for dumbies! Also, I > purchased a nonstick rolling pin and a pie/cookie mat, should these > follow the food processor to the landfill? Would deeply appreciate any > guidence you could offer as I fight my way through this hopeless fog of > flour. Thanks. > you threw away your food processor? oh well. -- saerah aware of the manifold possibilities of the future "I think there's a clause in the Shaman's and Jujumen's Local #57 Union contract that they have to have reciprocity for each other's shop rules." -König Prüß |
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On Tue, 07 Jun 2005 09:49:05 GMT, sarah bennett
> wrote: >Outdoorgirl wrote: >> I am determined to bake a pie however, seem unable to make it past the >> crust. I have been pitching them out for close to thirty years now. >> Just finished tossing another dozen that didn't make it to the pan. >> Went so far as to purchase a kitchenaid food processor which was a very >> expensive mistake. Would deeply appreciate any and all advice >> including the step by step version; pie crust for dumbies! Also, I >> purchased a nonstick rolling pin and a pie/cookie mat, should these >> follow the food processor to the landfill? Would deeply appreciate any >> guidence you could offer as I fight my way through this hopeless fog of >> flour. Thanks. > >you threw away your food processor? oh well. Yep. The ol' FP is ideal for pastry crust. My suggestion is to hunt up a video that shows the process. I'm sure there must be one by dear Julia. Nearly all recipes/instructions mention the important points: cold butter (or other solid shortening), mixing that combines fat & flour without completely blending them, cold water to bind, and minimal handling throughout. |
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On 2005-06-07, Outdoorgirl > wrote:
> follow the food processor to the landfill? Would deeply appreciate any > guidence you could offer as I fight my way through this hopeless fog of > flour. Thanks. Go down to your grocers and buy a couple 9" deep dish pie crusts (they usually come 2 to a pkg) already in a disposable pie tin. Mrs. Smith makes a good frozen pie crust. I don't like Pet (Pillsbury). Often there's a local brand that may be better. Screw the roll-your-own routine. Life's too short. nb |
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Outdoorgirl wrote on 07 Jun 2005 in rec.food.cooking
> I am determined to bake a pie however, seem unable to make it past > the crust. I have been pitching them out for close to thirty > years now. Just finished tossing another dozen that didn't make it > to the pan. Went so far as to purchase a kitchenaid food processor > which was a very expensive mistake. Would deeply appreciate any > and all advice including the step by step version; pie crust for > dumbies! Also, I purchased a nonstick rolling pin and a > pie/cookie mat, should these follow the food processor to the > landfill? Would deeply appreciate any guidence you could offer as > I fight my way through this hopeless fog of flour. Thanks. > Most crisco containers have a no-fail pie crust recipes right on the back. Same with lard containers. Shame about the food-processor, that woulda made it much easier. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 215 lbs. and dropping. Continuing to be Manitoban |
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You can send me your food processor!
I only use Crisco. Equal parts of all purpose flour and Crisco, dash of salt. Use fork and gently mush it together until it looks like large grains of sand with a few pebbles in it. add a couple tablespoons of water, mix, if it is too dry add more water a tiny bit at a time. . Dump it out onto floured counter top and form it quickly into a ball. tear off a hunk of the ball and roll it out with a rolling pin, wine bottle, or iced tea glass. Perfect crust. Just try not to handle it to much. It is not rocket science don't be intimidated. Good Luck |
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Outdoorgirl wrote:
> I am determined to bake a pie however, seem unable to make it past the > crust. I have been pitching them out for close to thirty years now. > Just finished tossing another dozen that didn't make it to the pan. > Went so far as to purchase a kitchenaid food processor which was a very > expensive mistake. Would deeply appreciate any and all advice > including the step by step version; pie crust for dumbies! Also, I > purchased a nonstick rolling pin and a pie/cookie mat, should these > follow the food processor to the landfill? Would deeply appreciate any > guidence you could offer as I fight my way through this hopeless fog of > flour. Thanks. Is it too late to take back the food processor? They may save labour but they are no use for making good pie dough. The trick ot good pastry is to leave pieces of shortening in the dough so that it can melt and cook the flour making it nice and flaky. I use the recipe on the Crisco box. Sift the flour and salt into a bowl and then cut in the shortening with a large fork. Mix up the egg, cold water and vinegar and stir it into the flour / shortening and keep and keep stirring until it forms a ball. Divide the ball into two, flatten them out a little, wrap them in plastic wrap or waxed paper and refrigerate for half an hour or more. I like to use a pastry cloth to roll out the dough. Apply some flour to the cloth, plop a disc of dough on the cloth and sprinkle with more flour, flour the rolling pin and start rolling, rotating the direction each time to form a circle. |
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"Dave Smith" > wrote in message
... > Outdoorgirl wrote: > >> I am determined to bake a pie however, seem unable to make it past the >> crust. I have been pitching them out for close to thirty years now. >> Just finished tossing another dozen that didn't make it to the pan. >> Went so far as to purchase a kitchenaid food processor which was a very >> expensive mistake. Would deeply appreciate any and all advice >> including the step by step version; pie crust for dumbies! Also, I >> purchased a nonstick rolling pin and a pie/cookie mat, should these >> follow the food processor to the landfill? Would deeply appreciate any >> guidence you could offer as I fight my way through this hopeless fog of >> flour. Thanks. > > Is it too late to take back the food processor? They may save labour but > they are no use for making good pie dough. The trick ot good pastry is to > leave pieces of shortening in the dough so that it can melt and cook the > flour making it nice and flaky. > A food processor can do an excellent job of making pie crust. As you say it is a labor saver only and not an improvement over hand-made, but used properly it is a valuable tool. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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Peter Aitken wrote:
> A food processor can do an excellent job of making pie crust. As you say it > is a labor saver only and not an improvement over hand-made, but used > properly it is a valuable tool. Good luck to you if you can master making pastry with a food processor without over processing the dough. I have used one in the past and was disappointed with the results. I suppose that it would be a great help for someone without much experience making pie dough, but from my experience the FP dough just doesn't compare with my hand made dough. I am not sure about the labour saved either. It takes me less than two minutes to cut in the shortening and to stir in the wet ingredients. Cleanup is a breeze with a stainless bowl and a fork, but cleaning the food processor takes longer than the little bit I saved making the dough with it. |
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On Tue 07 Jun 2005 08:28:04a, Dave Smith wrote in rec.food.cooking:
> Peter Aitken wrote: > >> A food processor can do an excellent job of making pie crust. As you >> say it is a labor saver only and not an improvement over hand-made, but >> used properly it is a valuable tool. > > Good luck to you if you can master making pastry with a food processor > without over processing the dough. I have used one in the past and was > disappointed with the results. I suppose that it would be a great help > for someone without much experience making pie dough, but from my > experience the FP dough just doesn't compare with my hand made dough. > > I am not sure about the labour saved either. It takes me less than two > minutes to cut in the shortening and to stir in the wet ingredients. > Cleanup is a breeze with a stainless bowl and a fork, but cleaning the > food processor takes longer than the little bit I saved making the dough > with it. I normally make my pie crusts by hand and IMHO that method yields the best pastry. I have, however, experimented with pastry dough in the FP and had excellent success. The downside is that it is, indeed, more work and takes longer. I use both butter and shortening in my crusts and that necessitated dividing both into tiny bits, then freezing them. The butter, of course, could be cut into the bits while very cold or slightly frozen. The shortening had to be portioned out with a spoon into tiny bits, then frozen. Butter and shortening had to be added and processed into the flour mixture separately, then the FP with flour/fat mixture had to go into the freezer for a short period before adding the liquid and forming a mass. Waaay too much work! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0525-1, 06/21/2005 Tested on: 6/21/2005 8:21:45 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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In article .com>,
"Outdoorgirl" > wrote: > I am determined to bake a pie however, seem unable to make it past the > crust. I have been pitching them out for close to thirty years now. > Just finished tossing another dozen that didn't make it to the pan. > Went so far as to purchase a kitchenaid food processor which was a very > expensive mistake. Would deeply appreciate any and all advice > including the step by step version; pie crust for dumbies! Also, I > purchased a nonstick rolling pin and a pie/cookie mat, should these > follow the food processor to the landfill? Would deeply appreciate any > guidence you could offer as I fight my way through this hopeless fog of > flour. Thanks. Sometimes it's better to see..... http://www.taunton.com/finecooking/pages/cvt005.asp Has a nice video to watch for "making the pie dough" and "rolling out the crusts" and even "crimp or flute the pie crust edge" Myself, I use an old Fine cooking recipe that varies from the traditional by adding just a bit of cream cheese and baking powder. You can use the food processor but you must be very careful to only quickly pulse the ingredients to leave nice bits of fat and then again, just quickly pulse to incorporate the liquid. The dough should be quite crumbly when you take it out. Wrap it in plastic wrap and refrigerate for a bit to allow it to all come together. I prefer to roll out the dough between two layers of plastic wrap. Peel off the top. Put my hand underneath the bottom layer and lift it. Flip it over into the pan and peel away the bottom layer of plastic. No mess on the counter. I cannot manage to keep it from sticking to pastry cloths, silicone mats etc otherwise. Also, with the plastic wrap method there is no need to dust anything with flour. marcella |
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Once you have mastered making pie crust, then you'll go out and buy frozen
dough because its so much easier ! Or you can shortcut the process and just buy the dough. Anyway-- Basics - pie crust is a bunch of baby-pea-sized balls of lard (or Crisco) each covered with flour, rolled flat together. Those little flattened floured balls make flakes. Working fairly steadily and kind of quickly in order to keep the mix cool is important - and if the dough even thinks about getting greasy, i.e., where the flour and lard/Crisco start to think about being dough, the mix goes back in the frig to recool. For pie crust, think of the flour you use to keep the mix from sticking to the bowl or cloth as thin insulation - cold, flour covered balls do not stick - soft cookie dough sticks. Points I found that work for me: 1) you do not "mix" lard with flour - rather, you "cut" the flour into the lard to get the little balls (although some warm water recipes do make a passable crust) with a cold pastry cutter in a cold bowl. (as you get better at it, you might not need to use cold utensils) 2) You need to keep the flour-lard dough mix cold (as in cold flour and cold lard/Crisco), and after cutting, put the pie dough in the refrig freezer 10-15 minutes before rolling. Don't let the bowl sit on your warm lap. 3) You need to roll the dough just a little, to get the balls flat - no roll and roll and roll or it gets warm and sticky. 4) A pastry cloth for surface and roller is the only way to go until you get pretty good and quick and get the hang of the temperature. Flour the roller cloth, the surface cloth, and put the dough ball on the cloth and then dust the top of the ball before rolling - well "dusted", not caked with flour. I drew a circle, using my pie pan (a little bigger), with a permanent marker on the cloth so I knew how big the crust needed to be. 5) Put the cool dough in the middle of the floured cloth, roll from the middle to the edge using a slight-to-firm pressure depending on your dough mix (and it varies) and use the middle of the roller to be even. - If you press too hard, the flour-lard balls become sticky dough. I go at it from different sides, using the middle-of-cloth-to-edge method, rather than turn the cloth. It will be pretty even as long as you square up on the dough ball and use the middle of the roller. 6) roll the crust on the roller to transfer it to the tin. Repair any tears with an overlap, a bit of water, and a gentle press 7) make pie-crust cookies the first time rather than a pie. Takes about 8-10 minutes around 400F, cut into strips on a cookie sheet, pricked a few places, and sugared. You can get a feel for the process and taste the result. 8) when you do make pie, the top crust needs to be pressed to the bottom on the edges - put it together, then wet your finger and wet the bottom edge as you hold the top edge back, all around, then press the top edge to the bottom - fork, spoon, etc, the tool depends on your decoration likes. Hope it helps.... ps- I don't want the food processor, either - I think they are more work to clean than it is to use my knife or my little Oscar. "Outdoorgirl" > wrote in message oups.com... > I am determined to bake a pie however, seem unable to make it past the > crust. I have been pitching them out for close to thirty years now. > Just finished tossing another dozen that didn't make it to the pan. > Went so far as to purchase a kitchenaid food processor which was a very > expensive mistake. Would deeply appreciate any and all advice > including the step by step version; pie crust for dumbies! Also, I > purchased a nonstick rolling pin and a pie/cookie mat, should these > follow the food processor to the landfill? Would deeply appreciate any > guidence you could offer as I fight my way through this hopeless fog of > flour. Thanks. > |
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-- wrote:
> Once you have mastered making pie crust, then you'll go out and buy frozen > dough because its so much easier ! Or you can shortcut the process and just > buy the dough. I would not count on that. Once I mastered making pie crust and realized how easy it is I wouldn't think of buying frozen dough. I won't even whole pies. Like they say.... Easy as pie. :-) |
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"Outdoorgirl" > said:
>I am determined to bake a pie however, seem unable to make it past the >crust. I have been pitching them out for close to thirty years now. >Just finished tossing another dozen that didn't make it to the pan. >Went so far as to purchase a kitchenaid food processor which was a very >expensive mistake. Would deeply appreciate any and all advice >including the step by step version; pie crust for dumbies! Also, I >purchased a nonstick rolling pin and a pie/cookie mat, should these >follow the food processor to the landfill? Would deeply appreciate any >guidence you could offer as I fight my way through this hopeless fog of >flour. Thanks. I can't help you with technique. I gave up on making my own pie crusts eons ago. But I can recommend an ingredient change that will make your pastry extra special. Instead of water, use orange juice. My mom did this all the time, and she made wonderful pies. Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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![]() "Outdoorgirl" > wrote in message oups.com... > I am determined to bake a pie however, seem unable to make it past the > crust. <snip> Would deeply appreciate any and all advice > including the step by step version; pie crust for dumbies! Hello, Outdoorgirl! Pie crusts can be temperamental - humidity and temperature make a difference. Here's how I make a double layer crust in my rainy and somewhat cool town: 0.5 cup Butter (should be refridgerator (not freezer) -cold.) 0.5 cup Crisco veg. shortening (at room temp, some say "butter flavor" is good) Rub shortening into 3 cups of all purpose flour until the shortening is the size of a pea. Add 0.5 tsp of salt and mix well. I sometimes use a food processor to do this, but am very careful not to over process. Two or three bursts is enough. Cool water with icecubes. When cold, add a teaspoon at a time to the flour/shortening mix until the mixture holds together in a somewhat dry ball. The amount of water will vary quite a bit depending on conditions, so you'll have to wing this one. I usually put in 7-8 teaspoons, but will put in more in the summer. Roughly shape the crust into two small rounds, cover with waxed paper, and put in the 'fridge for 30 mins or so. This will give the crust time to firm up, which will make it easier to roll out. When you're ready to roll the crust, prepare your surface. I don't use a plastic pie sheet, but do use waxed or parchment paper on top of my rolling surface as I find it makes it easier to remove the crust from the surface. I sprinkle flour on the top and bottom of my cooled round of crust, then roll, urging, not forcing, the crust into a 12-13" circle. I turn over the crust once it's reached 8 inches or so in diameter, and dust flour top to bottom as needed when the dough sticks. When it's reached the right size, I put my rolling pin on one edge and "roll" the dough up onto the pin, lifting the paper and peeling the dough off the paper over the pin. Roll the dough onto the pie pan, making sure not to stretch the dough. Keep in the fridge while you do the second crust. Pre-heat oven to 425 deg F. Pop the pie into the hot oven for 15 mins, then turn the heat down to 350. Bake until the crust is golden. Hope this helps! skg. |
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![]() On 7 Jun 2005, Outdoorgirl wrote: > I am determined to bake a pie however, seem unable to make it past the > crust. I have been pitching them out for close to thirty years now. > Just finished tossing another dozen that didn't make it to the pan. > Went so far as to purchase a kitchenaid food processor which was a very > expensive mistake. Would deeply appreciate any and all advice > including the step by step version; pie crust for dumbies! Also, I > purchased a nonstick rolling pin and a pie/cookie mat, should these > follow the food processor to the landfill? Would deeply appreciate any > guidence you could offer as I fight my way through this hopeless fog of > flour. Thanks. > > Oh, gee! You sound exactly like me! I remember the day - years ago, when I was fed up with not being able to make a pie crust after years of trying. I made 25 that day before I got it right. The standard recipe is flour, shortening or butter, and a little cold water. What I found was that it wasn't the recipe, but the technique. The "right" crust has a "feel". Because of this the best I can do is give you a few tips. Note: I'm in the Southern US, so we use self-rising flour. If you are not and you don't, you have to add the levening to AP flour. I don't use a food processor for my crust. This is what I do. In about a half cup of water, add a couple of ice cubes. Cut the shortening/butter (S/B) into the flour (use two knives, a knife and fork, or a pastry cutter [I've used all three]) until the flour is crumbly (like cornmeal, if you know what that is). Make sure that the flour is well coated with S/B. From this point on: DON'T OVERWORK the flour mixture Add the water by tablespoons, a spoonful at a time. Using a fork, gently move the water into the mixture until the mixture makes a ball. For one crust, you will need only a couple of tablespoons. Don't stir or mix or beat or rough up the dough. Don't knead the dough. Don't work the dough. It should fall out of the bowl you mixed it in easily. Don't add any new flour into the dough. (crusts are not like biscuits or bread that need kneading and the adding of more flour.) If you hold the dough in your hand, it should feel "greasy" (not a lot, but like play-dough or like holding a very, very cold stick of unwrapped butter) It should make a tight ball in the bowl (unlike biscuit dough) Turn the pie crust out of the bowl onto a lightly floured surface. Gently mash into a hamburger patty-like shape. Sprinkle the surface lightly with flour, coat rolling pin in flour. Gently roll from North to South and also from East to West until you have a pizza dough-shaped thing bigger than the pie pan. Gently fold crust over to make it half its size and ease it into an ungreased pie pan. Unfold and trim edges to fit. NOTE: The Chefs today say wrap ball (before putting on rolling surface) in plastic wrap and refrigerate for an hour or so. But when my Gram made this crust, she didn't have a frige. Crusts are not as fragile as I have made them out to be here, but technique is the trick and [whoever may be reading this] when we are learning we need to be aware of things that can best be explained by over simplifying and excessive caution. While practicing, make one crust at a time, bake and taste, and keep or toss. According to my experience, you gave up 12 crusts too soon (VBG>. Good luck. Elaine, too |
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Thanks for the encouragement and the advice! I was beginning to feel
like a bit like a misfit. I found the directional description for rolling the dough very helpful. It was one of my many questions. Of course the fact that the pie mat I was using, had a heck of a curl to it did not help. I had floor and dough going all over the place...anyway. Thank you again. |
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On 7 Jun 2005 02:35:47 -0700, Outdoorgirl wrote:
> I am determined to bake a pie however, seem unable to make it past the > crust. I have been pitching them out for close to thirty years now. > Just finished tossing another dozen that didn't make it to the pan. > Went so far as to purchase a kitchenaid food processor which was a very > expensive mistake. Would deeply appreciate any and all advice > including the step by step version; pie crust for dumbies! Also, I > purchased a nonstick rolling pin and a pie/cookie mat, should these > follow the food processor to the landfill? Would deeply appreciate any > guidence you could offer as I fight my way through this hopeless fog of > flour. Thanks. After thirty years, you need to learn from a friend who knows how to make piecrust. I was an idiot with bread until a neighbor said me she would teach me how (20+ years ago) and now I'm pretty darned good at it. Let me tell you, it's a LOT harder to make piecrust than it is to make bread!!! So don't beat yourself up. I learned how to make piecrust from my grandmother, but I wasn't very good at it - so I took a class from an excellent teacher many years after Grandma's death. According to Grandma, you should use 1/3 C shortening for every cup of flour (add a dash of salt). Cut the shortening into the flour... I rub with my fingers. When I have lots of big "flakes" and the rest looks like cornmeal shaped pieces, I know everything is encorporated. That's when I add water until barely moistened and toss. You'll be surprised at how it clings together! Shape it into a disk and let the dough rest in the refrigerator for an hour. |
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You are right I think the visual instruction really helps. I too make
bread and am a fairly good intuitive cook. But those pie crusts.... golley! Thanks for the advice. |
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On 8 Jun 2005 21:52:40 -0700, Outdoorgirl wrote:
> You are right I think the visual instruction really helps. I too make > bread and am a fairly good intuitive cook. But those pie crusts.... > golley! Thanks for the advice. You're welcome! The next time you want to give it a try, ping me and I'll walk you through it. Damsel... will you please post the rfc web chat url again? The link died with my computer last March, so I don't have it at my fingertips. Outdoorgirl, if the site is still active - it's a place to chat with good people and ask questions about making piecrust. |
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sf wrote on 09 Jun 2005 in rec.food.cooking
> On 8 Jun 2005 21:52:40 -0700, Outdoorgirl wrote: > > > You are right I think the visual instruction really helps. I > > too make bread and am a fairly good intuitive cook. But those > > pie crusts.... golley! Thanks for the advice. > > You're welcome! > > The next time you want to give it a try, ping me and I'll walk you > through it. > > Damsel... will you please post the rfc web chat url again? The > link died with my computer last March, so I don't have it at my > fingertips. > > Outdoorgirl, if the site is still active - it's a place to chat > with good people and ask questions about making piecrust. > http://www.penguinpowered.ca/~vexorg/pjirc/chat.html Write this down somewhere, will you? Or learn how to google to find it, like I have to to get it for you. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 215 lbs. and dropping. Continuing to be Manitoban |
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On Fri, 10 Jun 2005 11:56:06 GMT, Monsur Fromage du Pollet wrote:
> http://www.penguinpowered.ca/~vexorg/pjirc/chat.html > > Write this down somewhere, will you? Or learn how to google to find it, > like I have to to get it for you. You're such a dear! |
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![]() "Outdoorgirl" > wrote in message oups.com... >I am determined to bake a pie however, seem unable to make it past the > crust. I have been pitching them out for close to thirty years now. > Just finished tossing another dozen that didn't make it to the pan. > Went so far as to purchase a kitchenaid food processor which was a very > expensive mistake. Would deeply appreciate any and all advice > including the step by step version; pie crust for dumbies! Also, I > purchased a nonstick rolling pin and a pie/cookie mat, should these > follow the food processor to the landfill? Would deeply appreciate any > guidence you could offer as I fight my way through this hopeless fog of > flour. Thanks. Why are you pitching them out? You failed to mention what the problem is. Dimitri |
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On 2005-06-07, Outdoorgirl > wrote:
> I am determined to bake a pie however, seem unable to make it past the > crust..... Do the AB thing: http://www.goodeatsfanpage.com/Seaso...Transcript.htm I don't know if the crust is any good, but you'll be happy with all the new kitchen stuff you'll buy. ![]() http://www.goodeatsfanpage.com/Seaso...Transcript.htm nb |
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