Is there a difference btw apple pie crust and pumpkin pie crust?!
I am making and apple and a pumpkin piue recipe!. I can't find a pumpkin pie crust recipe!. Do pumpkin pies have shortening in them too!? Does anyone know a good sight with a recipe!? Big differences!?!?
Help! :)Www@FoodAQ@Com
Help! :)Www@FoodAQ@Com
Answers:
It is exactly the same crust!. There are a couple of things that you do differently for each pie!. The pumpkin crust should be pre-baked and you place a crust on the top of apple pies as well as the bottom!. In order to make sure that your crust is done, for the pumpkin pie, I have directions below the butter crust recipe I use for pre-baking the crust!.
All Butter Pie Crust
Ingredients
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 6 Tbsp ice water
1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled!.
2 Combine flour, salt, and sugar in a food processor; pulse to mix!. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter!. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together!. If you pinch some of the crumbly dough and it holds together, it's ready!. If the dough doesn't hold together, add a little more water and pulse again!.
3 Remove dough from machine and place in a mound on a clean surface!. Gently shape into 2 discs!. Knead the dough just enough to form the discs, do not over-knead!. You should be able to see little bits of butter in the dough!. These small chunks of butter are what will allow the resulting crust to be flaky!. Sprinkle a little flour around the discs!. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days!.
4 Remove one crust disk from the refrigerator!. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier!. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick!. As you roll out the dough, check if the dough is sticking to the surface below!. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking!. Carefully place onto a 9-inch pie plate!. Gently press the pie dough down so that it lines the bottom and sides of the pie plate!. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish!.
5 Add filling to the pie!.
6 Roll out second disk of dough, as before!. Gently place onto the top of the filling in the pie!. Pinch top and bottom of dough rounds firmly together!. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang!. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together!. Flute edges using thumb and forefinger or press with a fork!. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape
To Pre-Bake a Pie Crust
If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling!. Note that you will need to make only a half recipe if you are only doing a bottom crust!. Freeze the crust for at least a half hour, until chilled!. This is an important step in pre-baking!. Otherwise the crust will slip down the sides!.
Preheat your oven to 350°F!. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil!. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights!. Bake with weights for 20 minutes!. Remove from oven, cool a few minutes and carefully remove pie weights!. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden!. Cool completely before filling!. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt!.
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All Butter Pie Crust
Ingredients
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 6 Tbsp ice water
1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled!.
2 Combine flour, salt, and sugar in a food processor; pulse to mix!. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter!. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together!. If you pinch some of the crumbly dough and it holds together, it's ready!. If the dough doesn't hold together, add a little more water and pulse again!.
3 Remove dough from machine and place in a mound on a clean surface!. Gently shape into 2 discs!. Knead the dough just enough to form the discs, do not over-knead!. You should be able to see little bits of butter in the dough!. These small chunks of butter are what will allow the resulting crust to be flaky!. Sprinkle a little flour around the discs!. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days!.
4 Remove one crust disk from the refrigerator!. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier!. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick!. As you roll out the dough, check if the dough is sticking to the surface below!. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking!. Carefully place onto a 9-inch pie plate!. Gently press the pie dough down so that it lines the bottom and sides of the pie plate!. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish!.
5 Add filling to the pie!.
6 Roll out second disk of dough, as before!. Gently place onto the top of the filling in the pie!. Pinch top and bottom of dough rounds firmly together!. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang!. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together!. Flute edges using thumb and forefinger or press with a fork!. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape
To Pre-Bake a Pie Crust
If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling!. Note that you will need to make only a half recipe if you are only doing a bottom crust!. Freeze the crust for at least a half hour, until chilled!. This is an important step in pre-baking!. Otherwise the crust will slip down the sides!.
Preheat your oven to 350°F!. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil!. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights!. Bake with weights for 20 minutes!. Remove from oven, cool a few minutes and carefully remove pie weights!. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden!. Cool completely before filling!. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt!.
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Apple Pie & Pumpkin pie contain the same pie crust called shortcrust!.
Here is an awesome apple pie recipe:
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3 to 1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
1!. In medium bowl, mix 2 cups flour and 1 teaspoon salt!. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas!. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary)!.
2!. Gather pastry into a ball!. Divide in half; shape into 2 flattened rounds on lightly floured surface!. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable!. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky!. If refrigerated longer, let pastry soften slightly before rolling!.
3!. Heat oven to 425°F!. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate!. Fold pastry into fourths; place in pie plate!. Unfold and ease into plate, pressing firmly against bottom and side!.
4!. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt!. Stir in apples until well mixed!. Spoon into pastry-lined pie plate!. Cut butter into small pieces; sprinkle over filling!. Trim overhanging edge of pastry 1/2 inch from rim of plate!.
5!. Roll other round of pastry into 10-inch round!. Fold into fourths and cut slits so steam can escape!. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate!. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired!. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning!.
6!. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking!. Serve warm if desired!.
For a Pumpkin pie recipe!.!.!.check out here!. You can use the same recipe for pumpkin pie crust as you did for the apple crust!. http://www!.bettycrocker!.com/recipes/reci!.!.!.
Happy Baking!Www@FoodAQ@Com
Here is an awesome apple pie recipe:
Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3 to 1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
1!. In medium bowl, mix 2 cups flour and 1 teaspoon salt!. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas!. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary)!.
2!. Gather pastry into a ball!. Divide in half; shape into 2 flattened rounds on lightly floured surface!. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable!. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky!. If refrigerated longer, let pastry soften slightly before rolling!.
3!. Heat oven to 425°F!. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate!. Fold pastry into fourths; place in pie plate!. Unfold and ease into plate, pressing firmly against bottom and side!.
4!. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt!. Stir in apples until well mixed!. Spoon into pastry-lined pie plate!. Cut butter into small pieces; sprinkle over filling!. Trim overhanging edge of pastry 1/2 inch from rim of plate!.
5!. Roll other round of pastry into 10-inch round!. Fold into fourths and cut slits so steam can escape!. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate!. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired!. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning!.
6!. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking!. Serve warm if desired!.
For a Pumpkin pie recipe!.!.!.check out here!. You can use the same recipe for pumpkin pie crust as you did for the apple crust!. http://www!.bettycrocker!.com/recipes/reci!.!.!.
Happy Baking!Www@FoodAQ@Com
the only difference is that in most apple pies you have a crust on the bottom and top with pumpkin only on the bottom
use the same recipe for both
If you need a good recipe check out food network specifically Alton Brown he did a great show on how to make a lite and flaky crust I don't remember the exact measures but I search his recipe when I make scratch crusts
unfortunately I don't always have time to work from scratch so I often use Pillsbury's refrigerated crusts the are prepared dough ready to drop into your pie pan and bake
I don't however use the frozen ready made crusts as they tend to get very dry and I think are to thickWww@FoodAQ@Com
use the same recipe for both
If you need a good recipe check out food network specifically Alton Brown he did a great show on how to make a lite and flaky crust I don't remember the exact measures but I search his recipe when I make scratch crusts
unfortunately I don't always have time to work from scratch so I often use Pillsbury's refrigerated crusts the are prepared dough ready to drop into your pie pan and bake
I don't however use the frozen ready made crusts as they tend to get very dry and I think are to thickWww@FoodAQ@Com
fiddlestix-- there is no difference in the pie crust
for different kinds of pie's!. just the way it is used!.
No pumpkin pies do not have shortening in them!. although a tad of melted butter would help the flavor!. Go to www!.cooks!.com and check out their recipes!. and there is no need to pre bake the crust for a pumpkin pie, custard pies or pecan pies!. If baked on the middle rack of the oven on a dark colored pre heated sheet pan!.Pre bake crust for cream type pies by first pricking holes in bottom and around the sides with a table fork and press another pan the same size lightly but firmly on top of the crust!.
I hope this helps you!. jim b
Www@FoodAQ@Com
for different kinds of pie's!. just the way it is used!.
No pumpkin pies do not have shortening in them!. although a tad of melted butter would help the flavor!. Go to www!.cooks!.com and check out their recipes!. and there is no need to pre bake the crust for a pumpkin pie, custard pies or pecan pies!. If baked on the middle rack of the oven on a dark colored pre heated sheet pan!.Pre bake crust for cream type pies by first pricking holes in bottom and around the sides with a table fork and press another pan the same size lightly but firmly on top of the crust!.
I hope this helps you!. jim b
Www@FoodAQ@Com
Both pies use a basic pie crust receipe!. The only difference is that you would need enough pie dough for a top crust on an apple pie!.
I find that www!.foodnetwork!.com has the best receipes!.Www@FoodAQ@Com
I find that www!.foodnetwork!.com has the best receipes!.Www@FoodAQ@Com
Yeah, pumpkin pie crust doesn't cover the top of the pie filling!. Apple pie crust covers the top and the bottom of the pie filling!.Www@FoodAQ@Com
Pie crust is pie crust!. There are no specific crusts for different pies!. No pumpkin pies do not have shortening in them!. There is shortening in the pie crust!. Www@FoodAQ@Com
You can use the same crust for both pies!.Www@FoodAQ@Com
Just buy the frozen pastry sheets (Shortcrust) both can be used for your pies!.Www@FoodAQ@Com
i just use the pie crusts already made in the pans!.Www@FoodAQ@Com