Pie Crusts

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

  1. Bakers12

    Rainbow Active Member

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    I always made it from scratch.. never had pre made crust before and i dont think it sell on the market here.. :(

    so, my recipe:
    150 grams flour
    margarine 60 grams
    butter 30 grams
    1 tbsp full cream powder
    1 small egg yolk
    15 grams powder sugar
    mix all ingredients.. this recipe approx for 6 mini tart crust.. the reason why i didnt use all butter but mix it with margarine because i need more firm crust and not too crunchy.. sometimes i didnt use butter at all..
    but i'm still amateur here and need to learn more.. but so far that recipe work for me :)

    egg tart, fruit tart, and avocado mousse tart
    P_20150817_175640_1-640x379.jpg P_20151110_174507_LL-640x480.jpg P_20160207_113623_1-640x584.jpg
     

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    Rainbow, Feb 10, 2016
    #21
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  2. Bakers12

    justme4910 Well-Known Member

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    I have no scales Rainbow :) but I need a new pie crust recipe,I need to be making a better pie crust,one that is ya'lls go to great pie crust recipe lol and I do mean your best one :)


    and sadly one that doesn't need a set of scales and yes I live in the States :cool:
     
    justme4910, Feb 10, 2016
    #22
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  3. Bakers12

    Rainbow Active Member

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    Oh, sorry..
    i try to convert my recipe for you:

    1C+1Tbsp flour : you can use all purpose flour OR mix half and half of all purpose flour and pastry flour/low protein flour
    Margarine 2 oz or 1/2 stick (assuming there is 4 oz in a stick)
    Butter 1 oz or 1/4 stick
    1 up to 1.5 Tbsp full cream milk powder
    1 small egg yolk
    2 Tbsp powder sugar (reduce if its too sweet.. but its perfect for me since i have sweet tooth.. lol)

    mix all ingredients.. no need to add any water.. just keep knead until it firm.. and i didnt put it on fridge because i'm impatient.. but dont over knead and work as fast as you can do so the butter not melt in your hand.. lol.. hth
     
    Last edited: Feb 11, 2016
    Rainbow, Feb 11, 2016
    #23
  4. Bakers12

    justme4910 Well-Known Member

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    thanks Rainbow I will give that a try,what is full cream powder ? I have some instant non fat dry milk,is that the same ? just plain powdered milk I guess is what I call it
     
    justme4910, Feb 11, 2016
    #24
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  5. Bakers12

    Rainbow Active Member

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    you're welcome :)
    full cream milk powder is just dry milk (with fat).. i think it enrich the flavor because of that fat :) but idk.. i never tried using non fat dry milk :)
     
    Rainbow, Feb 11, 2016
    #25
  6. Bakers12

    Becky Administrator

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    That sounds intriguing! They certainly look lovely, what does it taste like?
     
    Becky, Feb 11, 2016
    #26
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  7. Bakers12

    Rainbow Active Member

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    Thank you! It taste like avocado smoothies (almost like that) with crust.. lol..
    it just avovado puree mix with whipping cream and milk and sugar and then add some gelatine.. and grated some chocolate on the top..
    It is good but not my favorite.. :D
     
    Rainbow, Feb 11, 2016
    #27
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  8. Bakers12

    justme4910 Well-Known Member

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    could I substitute the cream milk powder whip heavy cream instead?
     
    justme4910, Feb 13, 2016
    #28
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  9. Bakers12

    Rainbow Active Member

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    I never tried it before..
    you can omit the full cream powder btw..
    actually, my first recipe without full cream powder.. and it turn out ok too.. but then i try to add a little bit of milk powder (since i love milky) :D
     
    Rainbow, Feb 13, 2016
    #29
  10. Bakers12

    justme4910 Well-Known Member

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    thanks Rainbow,so use the non fat stuff since that is what is on hand ?
     
    justme4910, Feb 13, 2016
    #30
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  11. Bakers12

    Rainbow Active Member

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    Yes, it will work too (but still full cream is better!! milky!!) lol.. but non fat/skim milk powder can be use too ;)
    Goodluck and tell me what you think of this recipe ^^
     
    Rainbow, Feb 13, 2016
    #31
  12. Bakers12

    justme4910 Well-Known Member

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    I'm in the mood for a pie :) now what kind to make is the decision,
     
    justme4910, Feb 13, 2016
    #32
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  13. Bakers12

    Rainbow Active Member

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    egg tart and fruits tart (with fla inside) is my favorite :D
    i'm wondering about brownies pie.. have you tried it?? it looks so pretty on google.. hehehe
     
    Rainbow, Feb 13, 2016
    #33
  14. Bakers12

    justme4910 Well-Known Member

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    it is going to be a pumpkin pie :) I just set out the filling to thaw ,the other half of the disaster pie lol
     
    justme4910, Feb 14, 2016
    #34
  15. Bakers12

    justme4910 Well-Known Member

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    will that cover a deep dish pie pan ?
     
    Last edited: Feb 14, 2016
    justme4910, Feb 14, 2016
    #35
  16. Bakers12

    justme4910 Well-Known Member

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    i'm using this recipe,I'm short of eggs and it is snowing heavily :)


    http://www.landolakes.com/recipe/2092/butter-pie-crust

    i've treated this the same as biscuit dough and broke up the butter by hand,after a few smashes with the pastry cutter,I think I should have chilled the butter more,but we shall see


    hmmm I should have turned the stove on too lol the dough will keep in the fridge though
     
    Last edited: Feb 15, 2016
    justme4910, Feb 15, 2016
    #36
  17. Bakers12

    justme4910 Well-Known Member

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    I baked it for 4 minutes before i added the filling,I was having a hard time with the size of the crust,so I added 1/4 of the remaining dough,so we shall see what happens,here are some pictures,the first one is after the 4 minutes

    002.JPG 003.JPG 005.JPG
     
    justme4910, Feb 15, 2016
    #37
  18. Bakers12

    justme4910 Well-Known Member

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    and I do need a video showing me how to successfully flip a pie crust off the cutting board into a pie pan :),,my silcone roller was sticking and it seems I'm having a problem judging how much crust to use in my 1 pie pan and yes it is deep dish


    hmmm this probably should be in the pumpkin pie thread :) well dang,I've had the temperature set wrong,I need it at 350 so that means the knob needs to be at 375 and it was set to 350 lol

    so i'm baking it a few more minutes
     
    Last edited: Feb 15, 2016
    justme4910, Feb 15, 2016
    #38
  19. Bakers12

    justme4910 Well-Known Member

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    here it is,it is still bubbling so it will be a long while till a taste test happens,the crust edges do look a lot better

    007.JPG 008.JPG

    it does have a small black spot on it :)
     
    justme4910, Feb 15, 2016
    #39
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  20. Bakers12

    justme4910 Well-Known Member

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    why didn't the crust stay up higher ? it has shrunk from where I put it in the pan,but i didn't get any to stay up high
     
    justme4910, Feb 15, 2016
    #40
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