Pie crust

[steve]

I have been making my own pie crusts since I found out my mother loved apple pie when she was in the hospital. I get a bit frustrated getting a crust rolled out & into the pan because it just seems to be very brittle if that makes sense & its hard for me to get it off the board & into the pan without it tearing. I saw a pastry chef the other day making her own & getting them into the pan & the dough looked more pliable. The recipes I have used say to cool the dough in the frig after I make it then take it out to roll it out. Am I messing up by not letting it get back to room temperature or do I just have a bad recipe? Everyone really likes my pies & I am complimented on the crusts but its just a pain in the butt to make em. What are some good tips?

[Valerie]

I don't know! I have the same problem. My crust is never pliable like they show on TV, where they just pick it up and drape it in. Mine is stiff and breaks, whether I roll it thick or thin. That's the main reason I try to avoid making it!

[Cyngbaeld]

Y'all don't have enough lard in the dough.

[steve]

Mar 29, 2014 21:35:39 GMT -5 Cyngbaeld said:

Y'all don't have enough lard in the dough.

Well there ya have it from a veteran of pie crusts I will just increase the shortening over the next few batches I make till the crust starts to operate like "seen on TV".

[Valerie]

Thanks, Kim!

[Granny Smith]

Try rolling your pie crust between 2 sheets of waxed paper. To keep it from sliding around on your table or counter, wipe the surface with a damp washcloth before you lay down the waxed paper. Don't get it too wet, just barely damp.

When you have it rolled to the size you want, peel off the top sheet and lift the crust by the bottom sheet of waxed paper. Turn the crust upside down, onto the pie pan, then carefully peel off the other sheet of paper. Now carefully adjust the crust in the pan. If you're making a single-crust pie or blind-baking the shell, trim the edges and make them fancy, if you want. If you're making a two-crust pie, wait till you have the second crust on before sealing them and trimming. Same for a lattice crust (I also roll the dough for a lattice crust this way, peel off the top paper, cut into strips, then move them, one at a time, to the pie)

[michelle]

I let Pillsbury do the hard part

[Valerie]

I just sit around thinking and wishing and hoping about pie, but not making it.

[Granny Smith]

I made 2 pies today - turkey pot pies. I had some dough leftover so I made 4 tart shells and filled them with chocolate pudding and topped that with whipped cream. The guys were over the moon! I can't eat either one so I had cheese sandwiches.