Does anyone have a recipe/instructions to make a really good pie crust?!
mine keep coming out weirdWww@FoodAQ@Com
Answers:
My favorite pie recipe is the one I got from Martha Stewart!. Now don't start thinking yeah right! she was in prison and all that!. Well think what you want but the woman can make a pie crust that will knock your socks off!. I never made another crust with crisco or lard again it is the one that will work for anything from tarts to pies!. This year I froze all my metal instuments and my crust had a little puff to it!.
Pate Brisee!.
Pate brisee is the French version of classic pie or tart pastry!. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster!. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly!.
Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Directions
1!.In the bowl of a food processor, combine flour, salt, and sugar!. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds!.
2!.With machine running, add ice water in a slow, steady stream through feed tube!. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds!. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time!.
3!.Divide dough into two equal balls!. Flatten each ball into a disc and wrap in plastic!. Transfer to the refrigerator and chill at least 1 hour!. Dough may be stored, frozen, up to 1 month!.Www@FoodAQ@Com
Pate Brisee!.
Pate brisee is the French version of classic pie or tart pastry!. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster!. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly!.
Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Directions
1!.In the bowl of a food processor, combine flour, salt, and sugar!. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds!.
2!.With machine running, add ice water in a slow, steady stream through feed tube!. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds!. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time!.
3!.Divide dough into two equal balls!. Flatten each ball into a disc and wrap in plastic!. Transfer to the refrigerator and chill at least 1 hour!. Dough may be stored, frozen, up to 1 month!.Www@FoodAQ@Com
I tend to make mine without a real recipe, but!.!.!.!.
start out with the flour!. You probably want what would be about 3 cups or so for two crusts!. Break an egg into the flour, mix it in, and then put around one and a half cups of cold butter in (don't melt it!. often I'll balance this out with crisco--there isn't a whole lot of difference, but you can split it between the two if you'd like or use all crisco--the more crisco you use, the easier it is to mix if you're doing it by hand, and it changes things like fat content a bit if you're the type to worry about that!. Taste isn't really noticeably affected!.) Mix these together well, getting rid of chunks as well as you can--there's a handy dandy tool you can use for this, if you ask someone at williams-sonoma or something along those lines, they can help you find one!. Otherwise, a fork works fine, or even your hands!. At this point it should be sticking to itself a bit, turning into a flaky ball--if it's noticeably wet or sticky when everything's mixed in, you should add more flour to balance it out!. If it seems a little dry, don't worry! It's supposed to be like that at this point!. Mix in a little bit of cold water (think ice-cold, you'll want probably about a spoonful) to make it stick together a bit better, and then add some salt and sugar to taste (I usually use somewhere around a teaspoon of salt and a bit more sugar than that--remember that the rest of the pie will be sweet, so don't oversweeten the crust from the offset)!. That's it!
If you put it in the fridge for a while (or if you're in a time-crunch, 5 or 10 minutes in the freezer should do it), it makes it easier to roll out--make sure you put flour beneath where you're rolling as well as on your rolling pin so it doesn't get stuck :)
for the top crust (if you're doing one), don't forget to poke or cut a few holes to let the hot air out! also, sometimes a nice touch is brushing some milk over the crust, and sprinkling some sugar on it--comes out well when it's cooked :)
Good luck!Www@FoodAQ@Com
start out with the flour!. You probably want what would be about 3 cups or so for two crusts!. Break an egg into the flour, mix it in, and then put around one and a half cups of cold butter in (don't melt it!. often I'll balance this out with crisco--there isn't a whole lot of difference, but you can split it between the two if you'd like or use all crisco--the more crisco you use, the easier it is to mix if you're doing it by hand, and it changes things like fat content a bit if you're the type to worry about that!. Taste isn't really noticeably affected!.) Mix these together well, getting rid of chunks as well as you can--there's a handy dandy tool you can use for this, if you ask someone at williams-sonoma or something along those lines, they can help you find one!. Otherwise, a fork works fine, or even your hands!. At this point it should be sticking to itself a bit, turning into a flaky ball--if it's noticeably wet or sticky when everything's mixed in, you should add more flour to balance it out!. If it seems a little dry, don't worry! It's supposed to be like that at this point!. Mix in a little bit of cold water (think ice-cold, you'll want probably about a spoonful) to make it stick together a bit better, and then add some salt and sugar to taste (I usually use somewhere around a teaspoon of salt and a bit more sugar than that--remember that the rest of the pie will be sweet, so don't oversweeten the crust from the offset)!. That's it!
If you put it in the fridge for a while (or if you're in a time-crunch, 5 or 10 minutes in the freezer should do it), it makes it easier to roll out--make sure you put flour beneath where you're rolling as well as on your rolling pin so it doesn't get stuck :)
for the top crust (if you're doing one), don't forget to poke or cut a few holes to let the hot air out! also, sometimes a nice touch is brushing some milk over the crust, and sprinkling some sugar on it--comes out well when it's cooked :)
Good luck!Www@FoodAQ@Com
Never Fail Pie Crust
3 cups all-purpose flour
1 1/2 cups shortening
1 teaspoon salt
1 egg
1 tablespoon distilled white vinegar
5 1/2 tablespoons water
Whisk together the flour and salt!. Blend in shortening until texture resembles coarse crumbs!.
Mix together egg, vinegar, and water!. Pour into flour mixture, and mix together!.
Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used!. Use as directed in recipe!.
Www@FoodAQ@Com
3 cups all-purpose flour
1 1/2 cups shortening
1 teaspoon salt
1 egg
1 tablespoon distilled white vinegar
5 1/2 tablespoons water
Whisk together the flour and salt!. Blend in shortening until texture resembles coarse crumbs!.
Mix together egg, vinegar, and water!. Pour into flour mixture, and mix together!.
Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used!. Use as directed in recipe!.
Www@FoodAQ@Com
What is the problem with the pie crust!?
In my experience, any pie crust made with crap like shortening or Crisco taste terrible, and aren't flaky or as good as pie crust should be!. It never really turns out!. I know some people have luck using butter and shortening, but frankly, lard is the way to go to get a good pie crust!.
Use 1 pkg of lard,
an egg, placed into a one cup measuring cup!. Add 2 tbsp of vinegar, then fill to the one cup mark with water!. Let that sit in the fridge for a half hour or so!. Cut your lard up, and work in about 5 cups of flour!. I won't be mixed at all, just sort of pieces of lard and a bunch of flour!. Add the egg/water/vinegar mixture, and work in until you get a moderately consistent dough (it will be fairly sticky still)!. Roll out on floured surface!. and place in your pie shell!. I've always used that recipe, and never had a pie crust fail!.
It does take some practice, but eventually you'll get it!. Use good quality eggs!. Www@FoodAQ@Com
In my experience, any pie crust made with crap like shortening or Crisco taste terrible, and aren't flaky or as good as pie crust should be!. It never really turns out!. I know some people have luck using butter and shortening, but frankly, lard is the way to go to get a good pie crust!.
Use 1 pkg of lard,
an egg, placed into a one cup measuring cup!. Add 2 tbsp of vinegar, then fill to the one cup mark with water!. Let that sit in the fridge for a half hour or so!. Cut your lard up, and work in about 5 cups of flour!. I won't be mixed at all, just sort of pieces of lard and a bunch of flour!. Add the egg/water/vinegar mixture, and work in until you get a moderately consistent dough (it will be fairly sticky still)!. Roll out on floured surface!. and place in your pie shell!. I've always used that recipe, and never had a pie crust fail!.
It does take some practice, but eventually you'll get it!. Use good quality eggs!. Www@FoodAQ@Com
There are a couple of very important things to remember to ensure a flaky crust!.
1) the butter and water should be ice cold!.
2) the dough should be handled as little as possible!.
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1) the butter and water should be ice cold!.
2) the dough should be handled as little as possible!.
Www@FoodAQ@Com
Ditto to what petunia said
Always use Lard!
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Always use Lard!
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