Pie Crusts

Discussion in 'Pastry' started by Bakers12, Oct 8, 2015.

  1. Bakers12

    Bakers12 Well-Known Member

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    Do you prefer to make your own pie crusts from scratch, or do you like using the store bought pre-made ones? I've made some decently good pies with the store bought pie crusts. They're usually a little crunchier too, which adds a good texture.
     
    Bakers12, Oct 8, 2015
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  2. Bakers12

    ReadmeByAmy Well-Known Member

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    Actually I always use store bought crusts for my pies. Because I am afraid that it might turn out not that good. But I really want to try making my own crust and I do hope one day I can make it on my own.
     
    ReadmeByAmy, Oct 8, 2015
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  3. Bakers12

    Becky Administrator

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    When I was eating gluten, I would make my own pastry most of the time. The main exception would be puff pastry and filo pastry - both seem like far too much hard work, and the store bought versions are really good!

    I really like Nigella Lawson's technique for making shortcrust pastry - rather than rubbing the butter into the flour, you cut the butter into chunks, put it in the flour, and put the whole lot in the freezer to get really cold (but not frozen solid). Then you blitz it together in a food processor, adding a little iced water to bring it together. It's so easy and makes really good pastry :)
     
    Becky, Oct 8, 2015
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  4. Bakers12

    Trellum Well-Known Member

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    I love to make my own pie crusts, because they store bought don't taste the same and they are more expensive! My mom actually always liked the crust most, she always complimented mine :) She still does, even when I made no bake pies. I just love to be able to make my crust as thick as I want.
     
    Trellum, Oct 8, 2015
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  5. Bakers12

    Winterybella Well-Known Member

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    Then you are going to have to teach me. I could eat crust and leave out all the other stuff in between. A hint of what's in the recipe with 100% crust is very satisfying to me.
     
    Winterybella, Oct 10, 2015
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  6. Bakers12

    cupcakechef Well-Known Member

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    Pie crust is one of those things that intimidates me as a baker! I love pies, but I find that they're usually being made for a special occasion or family get-together - so I always buy store bought crusts to minimize stress and not have to worry about them not turning out the way I want them to. I wish there was a foolproof recipe out there! If anyone has one that is super reliable I'd love you to share...maybe then I will be able to practice and make it from scratch!
     
    cupcakechef, Oct 11, 2015
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  7. Bakers12

    Trellum Well-Known Member

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    Of course! It's very simple, all you need are some digestive biscuits or any other cookies that looks like this:

    [​IMG]

    You just place 6 of them in the blender until they turn into dust, do the same until you are done with a whole package. Then just melt about half cup butter in the microwave. Just mix it with your cookie dust, add to a pie dish and that's it! The thing tastes so amazing we could actually eat it without anything on top! I use salted butter ;)
     
    Trellum, Oct 11, 2015
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  8. Bakers12

    Diane Lane Well-Known Member

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    I used to be intimidated by the idea of making pie crust, but actually they're pretty easy. I have my old cookbook I bought when I first moved out on my own, and use the recipe from there. There are only a few ingredients, and rolling it out isn't much of an issue. However, although I can do that for a one crust pie, doing it for a two pie crust takes too much out of me, so for those, I just use the store bought crusts, unless I'm having a really good day.
     
    Diane Lane, Oct 11, 2015
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  9. Bakers12

    Winterybella Well-Known Member

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    Well, I never.....Thanks Trellum, and Diane the idea of me making a crust seemed like something in the distant future. What Trellum presented is so simple, it's frightening. Besides my spring form pans being full of rust, I've stayed away from trying a cheesecake thinking I just won't get the crust right. I'm guessing it's a similar process for the crust of a cheesecake?
     
    Winterybella, Oct 11, 2015
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  10. Bakers12

    justme4910 Well-Known Member

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    this is what I've been using for my apple and lemon pie

    this is for a single layer pie
    • 1 2/3 cups flour
    • 1 Tablespoon sugar
    • 1/4 teaspoon salt
    • 1/3 cup milk (I use 1%)
    • 1/3 cup oil (I use extra light olive oil)
    I have substituted corn oil for the olive oil,i think it makes a crisper crust

    1. Preheat oven to 425° F.
    2. Combine flour, sugar, and salt in a bowl.
    3. Stir in milk & oil all at once & combine with fork.
    4. Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.
    5. Place into pie pan and trim or flute edges.
    6. Prick the crust with a fork 15 times and cover the rim with a pie ring or foil to prevent burnt edges. Bake for 15 minutes or until it's lightly browned. When it's done, set on a wire rack to cool & reduce oven temperature to 350° F.
    7. While the crust bakes, start the filling.
    I've been using this for a double crust pie,as in a apple pie

    • 2 1/2 cups all purpose flour
    • 2 Tablespoons sugar
    • 1/2 teaspoon salt
    • 1/2 cup low fat milk (I use 1%)
    • 1/2 cup oil (I used extra light olive oil)
    again i used corn oil

    1. Preheat oven to 400° F.
    2. Combine flour, sugar, and salt in a bowl.
    3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
    4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
    5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
    6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)
    1. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
    2. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
    3. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
    4. Cover the rim with a pie ring or foil. Bake for 50 minutes. Cool completely.
    i got these from the Jenny can cook website

    here is the recipes for both

    http://www.jennycancook.com/recipes/homemade-apple-pie/

    http://www.jennycancook.com/recipes/lemon-meringue-pie/


    the pie crust recipes are easy to make and Jenny says they are better for me health wise :)
     
    justme4910, Oct 16, 2015
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  11. Bakers12

    justme4910 Well-Known Member

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    justme4910, Oct 16, 2015
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  12. Bakers12

    justme4910 Well-Known Member

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    we need more details becky,or I do anyway :)
     
    justme4910, Oct 16, 2015
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  13. Bakers12

    Becky Administrator

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    Becky, Oct 16, 2015
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  14. Bakers12

    Trellum Well-Known Member

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    Cheesecake and cheesepie are practically the same thing, the only difference is the kind of pan used... for a pie you use a pie dish, for a cheesecake, well you use a cake pan (I use a short one). But the crust recipe is the same fr cheesecakes and pies.
     
    Trellum, Oct 16, 2015
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  15. Bakers12

    Diane Lane Well-Known Member

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    @Trellum Do you make this type of crust for no-bake pies only, or do you use it also for baked pies? I've seen those cookies here, might have to pick some up :D.
     
    Last edited: Oct 26, 2015
    Diane Lane, Oct 26, 2015
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  16. Bakers12

    Trellum Well-Known Member

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    @Diane Lane Works great for both ;) I've used them for both kind of pies and every time it turns out great. I must admit though I prefer the taste of baked crust, but you can bake the crust before throwing the filling too. I personally prefer not to, because it's such a pain to turn the oven on! :S So lately I prefer no bake... no bake at all pies.
     
    Trellum, Oct 27, 2015
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  17. Bakers12

    justme4910 Well-Known Member

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    that looks like a really easy recipe Becky

    can you substitute chicken broth for the chicken bouillon cubes and if so,how much ?
     
    justme4910, Oct 28, 2015
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  18. Bakers12

    Becky Administrator

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    You would have to substitute both the stock cube and the milk, I should think. Essentially, the recipe creates a creamy sauce using milk and stock cubes, so if you wanted to use liquid chicken stock instead you would have to use it in place of the milk/stock cube mix. It will probably be more like a gravy, but I imagine that would still be lovely!
     
    Becky, Oct 29, 2015
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  19. Bakers12

    Winterybella Well-Known Member

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    This is a whole lot of education for me. I am not feeling on top of the world these last few weeks but I'd surely like to get back in the mood for trying some of these things. Once I am in the kitchen my troubles disappear even if only for a while.
     
    Winterybella, Oct 29, 2015
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  20. Bakers12

    justme4910 Well-Known Member

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    well it is almost time to make another Apple pie,which crust should I use ? the Jenny can cook one is easy,but it comes out usually way on the crunchy side for me,I'm going to try and impress the wife of a guy that did a big favor for me,so I need help

    she is a mmmm country women ,so i will have to be great at this,i'm sure she will laugh at me,this is a practice run till the next two weeks or so,I'm going to fire up my smoker and give him a ham and i'm going to send a pie and maybe a loaf of bread

    i'm tore between a lemon or apple pie,but I need to step up my crust :) so I need a great recipe for one :)
     
    justme4910, Jan 14, 2016
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