Pie Crusts

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

  1. Bakers12

    justme4910 Well-Known Member

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    this is weird,I've never had a pie crust that is pulling away from the pan before,while it is cooling,here is another picture


    001.JPG 002.JPG

    I hope that you can see the difference as I can ,the pie is still warm so it has a long way to go yet lol
     
    justme4910, Feb 15, 2016
    #41
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  2. Bakers12

    Rainbow Active Member

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    Sorry that it pulling away from your pan :(.. i dont know what happened.. i never had that problem before..
    and i read that you're not using my recipe right? o_O

    here is a pic of mine before and after:
    Screenshot_2016-02-15-17-20-12_1.jpg

    after bake:
    Screenshot_2016-02-15-17-20-37_1.jpg

    But i always use mini pan.. i dont know the result if using large pan.. so maybe my recipe might not work for you too?? i dont know :(
     
    Rainbow, Feb 15, 2016
    #42
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  3. Bakers12

    Rainbow Active Member

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    oh and btw, why did you pre bake your crust? why not bake them all together with the filling?? just curious.. lol

    with egg tart i bake them all together..
    with fruits tart and mousse i bake the crust only..
     
    Rainbow, Feb 15, 2016
    #43
  4. Bakers12

    justme4910 Well-Known Member

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    i didn't use your recipe because i have 2 eggs and I am snowed in lol i haven't tried the pumpkin pie yet so it may be a good thing :)
     
    justme4910, Feb 15, 2016
    #44
    Diane Lane likes this.
  5. Bakers12

    Rainbow Active Member

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    lol! i see...
    i haven't tried making pumpkin pie too.. your pie looks so delicious btw.. ;)
    if you remove it from pan people wouldn't know if its shrink ;)
     
    Rainbow, Feb 15, 2016
    #45
  6. Bakers12

    justme4910 Well-Known Member

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    that is true and my non stick pie pan is slowly getting scratched up,i probably should have went with a steel one instead

    well the pumpkin part isn't hard,all i did was follow directions on the can

    it does make me wonder why it shrunk ooh will your recipe cover a 10 inch deep dish pie pan ? i had problems with the recipe I used and got mad and took a hunk out of the other half that had been in the freezer and had to add it,to get enough dough for the pan :) and it was awful stiff too lol but i got it kneaded in and rolled out again,then back in the pan,so who knows what all might have went wrong

    and yes I am challenged as how to get the dough off a cutting board and into a pie pan also,with out problems happening,no matter how much flour i lay down :)
     
    Last edited: Feb 15, 2016
    justme4910, Feb 15, 2016
    #46
  7. Bakers12

    Rainbow Active Member

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    ummm.. I didnt know if my recipe will hold 10 inch pan or not.. i didnt have big pan yet..
    I always love to tweak my recipe before so working on small pan is easy for me to not wasting much ingredients.. :)

    Here is a video who inspired me back then.. for crust its always 1:2 for butter and flour proportion.. then i tweak a little :p

     
    Rainbow, Feb 15, 2016
    #47
    Diane Lane likes this.
  8. Bakers12

    justme4910 Well-Known Member

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    I'm not good enough to be tweaking my baking recipes yet rainbow :) that young man did make it look easy and they looked great
     
    justme4910, Feb 15, 2016
    #48
  9. Bakers12

    Rainbow Active Member

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    yep.. he made it looks easy... hehehe
     
    Rainbow, Feb 15, 2016
    #49
  10. Bakers12

    justme4910 Well-Known Member

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    well the crust was tuff as nails lol it was,it was actually hard to cut with a knife,I could just lift it out of the pie pan and it didn't break lol

    I guess I over worked the dough when I got the extra out of the freezer and worked it into the other :) it was stiff when i got it out of the freezer and then i tried to work it in the all ready warm worked dough

    hmmm i either need to get a regular sized pie pan or start making double the mix for my deep dish pan or make sure the crust recipe says for a deep dish one :)

    I did eat it any way,just think of hard crackers while chewing the crust :)
     
    justme4910, Feb 18, 2016
    #50
  11. Bakers12

    Rainbow Active Member

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    what?? really?? your recipe use all butter right??

    when i used all butter my crust always easy to break (too fragile i mean) thats why i mix it with margarine.. to make it more firm and not fragile..

    hmmm.. idk why yours became so hard like that.. maybe like you said its over knead.. hmmm.. idk :(:(:(
     
    Rainbow, Feb 18, 2016
    #51
  12. Bakers12

    justme4910 Well-Known Member

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    when I say butter I'm actually using margarine,unless the recipe calls for unsalted butter and this one wasn't easy to break at all,I think i had it way over worked to begin with and then adding the cold from the freezer dough didn't help matters at all :)
     
    justme4910, Feb 18, 2016
    #52
  13. Bakers12

    Rainbow Active Member

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    oh! lol
    then mix it with butter.. lol
    butter make it crisp..
    i use all margarine and have no problem btw ;)
     
    Rainbow, Feb 18, 2016
    #53
  14. Bakers12

    justme4910 Well-Known Member

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    I was beyond crisp and into tough as hell rainbow lol
     
    justme4910, Feb 18, 2016
    #54
  15. Bakers12

    Rainbow Active Member

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    lol!!! ugh the crust.. lol
     
    Rainbow, Feb 18, 2016
    #55
  16. Bakers12

    justme4910 Well-Known Member

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    it has been a fight lol I want to improve over the oil based one,but it is also very easy to make and not bade at all
     
    justme4910, Feb 18, 2016
    #56
    Rainbow likes this.
  17. Bakers12

    justme4910 Well-Known Member

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    I'm about to try another pumpkin pie :)
     
    justme4910, Mar 17, 2016
    #57
  18. Bakers12

    Diane Lane Well-Known Member

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    I still use the recipe from my old cookbook. I have had shortening in the house lately, and the recipe calls for it. There are only a few ingredients, and this is the recipe for a one-crust pie.

    1 1/4 c all-purpose flour
    1/2 tsp salt
    1/3 c shortening or lard
    3 to 4 tbsp cold water

    In mixing bowl, stir together flour and salt. Cut in shortening or lard until pieces are size of small peas. Sprinkle 1 tbsp of the water over part of the mixture; gently toss with fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2" beyond plate edge; fold extra pastry under. Flute or roll edge if you desire. Do not prick pastry.

    If you're going to pre-bake the crust, prick the pastry on bottom and sides. Bake in 450 degree oven for 10-12 minutes until golden, cool on wire rack before filling.
     
    Diane Lane, Mar 17, 2016
    #58
  19. Bakers12

    justme4910 Well-Known Member

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    will that fill a deep dish pie pan Diane ? I only have the one :)

    I'm not sure if I should have pre baked it at all
     
    justme4910, Mar 17, 2016
    #59
  20. Bakers12

    ChesterV Well-Known Member

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    ChesterV, Mar 20, 2016
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