Making the Perfect Pie Crust: Close-Up Pictures
Making Pie Crust, Close-Up 1
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perfect pie crust
I'm going out on a limb this thanksgiving and making my mother's very rich and delicious mashed potato pie. The potatoes were mixed with chicken fat, and some well done fried onions and were mashed with hardly any lumps.
The pie crust or crust was actually rolled out into strips and filled with the potatoes and pinched together into a long tube. The rolled up into a round baking dish with a little egg wash.
Any tip on whether I should prepare the crust any differently?
Nervousarnie
Pie Crust Failures
My wife and I failed at two tries to make pie crust today. In the first case we follwed a recipe that asked for shortening and hand mixed the dough. The resultant dough broke up and would not roll into a pie dough that could be picked up without falling apart.
We threw that batch out and tried to make a pie crust with a processor following the recipe in the processor users guide. This recipe used shortening and butter. After adding sufficient water to the mixed flour and fat the dough pulled away from the side of the bowl which is an indication that it was ready to be formed into a ball and rolled out. Prior to rolling out, the dough sat in the refrigerator for 30 minutes. This dough also broke up and would not allow it to be picked up without falling apart.
What are we doing wrong?
RE: Pastry Flour for Pie Making
I just had a fabulous try at making my own pastry flour. White pastry flour is hard to find and you can order it online at great cost....So...I used a mix of cake flour and all purpose unbleached flour and the results were marvelous!
The proportions of my flour were approximately 1/3rd Cake Flour and 2/3rds All purpose Unbleached flour...The water must be ICE cold and the shortening as well...
Make sure you work fast while working the dough and don't overwork it....
AND what I got in the end was an unbelievable flaky crust, the best I have even made!
Give it a try...it works...
try, try again...
over the past year i've lost my talent at creating a flaky pie crust - i attempted one last week that ended in miserable failure - the dough just wouldn't hold together. i'm now chilling a new batch of dough after following your 'joy of cooking' recipe using the food processor. i'm keeping my fingers crossed, but much like Mike and his Pie Crust Failures, i'm afraid i'm going to have patchwork dough again. why does the dough break so easily when it's rolled out?
Pie dough
What would happen to a flaky pie dough if you mixed it too long before adding the water?
What would happen to a flaky pie dough if you mixed it too long after adding the water?
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