Oh, and brush the top of the crust with milk and sprinkle on some raw sugar (steal some of the brown packets from Starbucks if you don't want to buy a ton of it).
Gorgeous crust!
Gorgeous crust!
Does anyone make their own pie crust?
- Thread starter Duncan
- Start date
Quote:
Gotta tease you....was looking in the freezer to see what fruits I had to make some jelly/jam. Found a bag of pie cherries and trying to decide to make jam or pie. HHhhhhmmmmmm???????
Gotta tease you....was looking in the freezer to see what fruits I had to make some jelly/jam. Found a bag of pie cherries and trying to decide to make jam or pie. HHhhhhmmmmmm???????
I have a bag in the freezer too. And I have cherry vanilla jam. And cherry peach. And dried cherries too!
- Thread starter
- #15
I wish all these fabulous recipes I have been looking at were in one zip file so I could have them at my fingertips instead of printing them all out.
I will play with some pies this year and post my favorite recipe.
I have to remember to take my camera to our hunt club and take pictures of my famous meals. Yall might get a kick out of some of the meals I cook my friends and family.
They look at me and ask what is this. I tell them to just shut up and eat it!
I will play with some pies this year and post my favorite recipe.
I have to remember to take my camera to our hunt club and take pictures of my famous meals. Yall might get a kick out of some of the meals I cook my friends and family.
They look at me and ask what is this. I tell them to just shut up and eat it!
Quote:
Sounds like you have more than you can eat.....send some my way!
Sounds like you have more than you can eat.....send some my way!
My mother has a great pie recipe every time I try it I fail misserably. I am a pie failure in a family of wonderful pie makers:/.
I am obsessed with making pies and I have been refining my crust recipe for many years now. It is very simple, but tricky at the same time and takes a lot of practice to make it just right. Here is a good start, with my own notes added:
Alice Waters (among many others, like Martha Stewart, etc.) has this awesome and best basic recipe for REAL, flaky pie crust.
- 2 1/4 cups flour (regular unbleached all purpose works best, or specialty "pastry" flour)
- 1/2 tsp. salt
- 16 Tbs. fat (butter, lard, shortening. Butter gives the best flavor by far, but using ALL butter makes the crust hard to work with and slightly less tender, in my opinion. Most recipes, including Alice Waters' suggested half butter (8Tbs= 1/2 cup = one stick) and half shortening or lard. I prefer lard as it is tastier and has no trans fats, so is far healthier. It also contains vitamins and minerals not present in shortening. It goes against conventional thought that lard is good for you, but it IS! Martha Stewart uses all butter. It's up to you.)
- about 7Tbs. ICE water
food processor method: pulse flour and salt until mixed. Add half the fat (shortening or lard first if you're using it) and pulse until you have pieces about the size of peas. Then add the rest of the fat and so the same. It is important to have large, visible pieces of butter around the size of peas left intact. This creates the flakiness. Otherwise, you will have a tough crust. No one wants that. When you are at this point, add about 7 Tbs. ICE-cold water (cold is very important) and pulse until it BARELY comes together. If it is really crumbly and dry (it should be somewhat crumbly), add a bit more water, a few drops at a time. Once it looks kind of like wet sand, turn it out onto two sheets of plastic wrap, half on each, press them into flat disk shapes, wrap them up, and put them in the fridge. The dough must relax and chill for at least 30 minutes. You can do it up to this point 24 hours in advance.
After chilling, you are all set - take them out of the fridge and roll into flat crusts about 1/8 inch thick. this makes enough for one 9-inch double crust pie (one top crust, one bottom crust).
by hand method: mix flour and salt in a bowl. cut fat into flour in two batches using pastry cutter, two kinves, or by rubbing it in with your fingers. The resulting textures should be the same as described in above method. Mix in water by tossing it in with your hands. At this point, follow instructions above.
---
No matter what anyone tells you, if there are any other ingredients besides flour, salt, optional sugar (I don't use), fat, and water, it is NOT true pie crust. It is a different crust. No egg, milk, oil, or anything else belongs in a true, standard pie crust. Again, it takes work to get it right.
Alice Waters (among many others, like Martha Stewart, etc.) has this awesome and best basic recipe for REAL, flaky pie crust.
- 2 1/4 cups flour (regular unbleached all purpose works best, or specialty "pastry" flour)
- 1/2 tsp. salt
- 16 Tbs. fat (butter, lard, shortening. Butter gives the best flavor by far, but using ALL butter makes the crust hard to work with and slightly less tender, in my opinion. Most recipes, including Alice Waters' suggested half butter (8Tbs= 1/2 cup = one stick) and half shortening or lard. I prefer lard as it is tastier and has no trans fats, so is far healthier. It also contains vitamins and minerals not present in shortening. It goes against conventional thought that lard is good for you, but it IS! Martha Stewart uses all butter. It's up to you.)
- about 7Tbs. ICE water
food processor method: pulse flour and salt until mixed. Add half the fat (shortening or lard first if you're using it) and pulse until you have pieces about the size of peas. Then add the rest of the fat and so the same. It is important to have large, visible pieces of butter around the size of peas left intact. This creates the flakiness. Otherwise, you will have a tough crust. No one wants that. When you are at this point, add about 7 Tbs. ICE-cold water (cold is very important) and pulse until it BARELY comes together. If it is really crumbly and dry (it should be somewhat crumbly), add a bit more water, a few drops at a time. Once it looks kind of like wet sand, turn it out onto two sheets of plastic wrap, half on each, press them into flat disk shapes, wrap them up, and put them in the fridge. The dough must relax and chill for at least 30 minutes. You can do it up to this point 24 hours in advance.
After chilling, you are all set - take them out of the fridge and roll into flat crusts about 1/8 inch thick. this makes enough for one 9-inch double crust pie (one top crust, one bottom crust).
by hand method: mix flour and salt in a bowl. cut fat into flour in two batches using pastry cutter, two kinves, or by rubbing it in with your fingers. The resulting textures should be the same as described in above method. Mix in water by tossing it in with your hands. At this point, follow instructions above.
---
No matter what anyone tells you, if there are any other ingredients besides flour, salt, optional sugar (I don't use), fat, and water, it is NOT true pie crust. It is a different crust. No egg, milk, oil, or anything else belongs in a true, standard pie crust. Again, it takes work to get it right.
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Quote:
Oh...great idea and I use the vanilla sugar put out by McCormick s too for the same thing...different flavor
Oh...great idea and I use the vanilla sugar put out by McCormick s too for the same thing...different flavor
Quote:
I can do all sorts of "hard" stuff in the kitchen.
I simply cannot cook real (not instant) rice without a rice cooker.
Pies aren't bad when you get the feel for them. It may take a while, but they're not too bad.
My MIL insists on kneading the dough, which melts all the butter, activates the gluten in the flour, and turns the dough into overcooked graham crackers. ICK. Last time I ate her apple pie, she hadn't mixed the apples and cinnamon very well. I got a bite that was nothing but cinnamon, no apple, no sugar, just cinnamon and crust. Blech!
I can do all sorts of "hard" stuff in the kitchen.
I simply cannot cook real (not instant) rice without a rice cooker.
Pies aren't bad when you get the feel for them. It may take a while, but they're not too bad.
My MIL insists on kneading the dough, which melts all the butter, activates the gluten in the flour, and turns the dough into overcooked graham crackers. ICK. Last time I ate her apple pie, she hadn't mixed the apples and cinnamon very well. I got a bite that was nothing but cinnamon, no apple, no sugar, just cinnamon and crust. Blech!
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