Pumpkin pies!

[justme4910]

I'm about to bake another one Chester I don't have the gelatin for the Chiffon pie one

 

[justme4910]

I did the oil based crust,here are some pictures

for some reason the dough was on the dry side

looks good so far

I still can't flip the pie dough into the pan very well either

I did get it to looking all right

I did sling filling every where

Ta Da here it is,it is still cooling off

ugh it was a bit of a chore to clean up my mess I think I have a boo boo going on and will have another tuff crust,I baked the crust for the full time,I probably should have went with 5 minutes instead of the 15 that the recipe called for,

I will let ya'll know how it comes out,rats and I have to make some topping too,it will be from a box this time,if I have the stuff

 

[Becky]

It looks lovely @justme4910! You're making me hungry!

 

[justme4910]

is that to many pictures ?

especially the one with pumpkin bits tossed about

 

[justme4910]

I was right,the crust is to tuff again not as bad as some others though lol the filling is good,it does make a good looking picture though

 

[ChesterV]

Tough crust means you probably over worked it or let it sit in the pan too long before baking it.

From my experience, you never want to actually bake a pie crust unless you are making a pie filling that you do not bake.

If you are baking the pie filling too, then I would never bake the crust for more than 5 minutes. You just want to "dry it out" a bit before putting the filling in...so the crust doesn't turn out gummy.

 

[justme4910]

I'm not going to bake the next one,if I can remember not to

 

[Diane Lane]

Stick a note up on the wall by the oven as a reminder. I often have to leave myself reminders like that. Or, tuck it inside of the pie plate, so you'll see it next time you go to make a pie. I'm wondering if the pie crust was a tad dry to start with, because it looks as if it might have been, from the picture where you'd rolled it out. Maybe add a tiny bit of water to it before you roll it out, and I definitely wouldn't pre-bake it. Your fillings look lovely, I'm sure they taste delicious. Imagine how yummy they'll be when you perfect the crust.

 

[justme4910]

it was a bit dryer than usual for some reason and I've used this recipe often and it was never that dry

 

[justme4910]

ok I'm about to try another one

after this if it comes out good,i want be baking another one for a long time lol

 

[justme4910]

oops I forgot to take more pictures,but here is the UNBAKED crust

the filling was the other half that I used on the last one,so that part will be good


hopefully

and am I using to much flour,when I roll out the crust between 2 sheets of wax paper ? the edges have a lot of excess flour on them,as you can see

i assume that a adjustable pie ring would be a wonderful thing,I'm tiered of fighting with the foil around the edges

 

[justme4910]

as you can see,I had the Foil into the Filling now the hard part,waiting on it to cool off

 

[justme4910]

as you can see,I had the Foil into the Filling now the hard part,waiting on it to cool off

View attachment 664 View attachment 665

 

[ChesterV]

The crust didn't burn though, did it!

 

[justme4910]

it wasn't burnt,but the bottom was way to hard,it was tuff to cut with a fork,I was watching TV and had to set the plate down on a desk to cut it,it may just be the oil based shell ?

 

[ChesterV]

it wasn't burnt,but the bottom was way to hard,it was tuff to cut with a fork,I was watching TV and had to set the plate down on a desk to cut it,it may just be the oil based shell ?

How do you work your crust dough? How long do you work it?
I think maybe you just worked it too long. It can get like hard leather after being baked, if it's been overworked.

 

[justme4910]

with the oil based one all i have to do is stir it with a fork and it forms a ball fairly quickly


then I just formed it into a disk and rolled it out between 2 pieces of wax paper

 

[ChesterV]

with the oil based one all i have to do is stir it with a fork and it forms a ball fairly quickly


then I just formed it into a disk and rolled it out between 2 pieces of wax paper

Might be the kind of oil you are using. Have you tried butter or margarine?
Some types of oils do have a tendency to make flour go tough.

This seems to be a good article on the subject...

http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html


I take it you haven't mastered Croissants yet, since you are still having dough/crust issues?

 

[justme4910]

I'm using canola oil,since the bottle says heart healthy

actually I'm working on the croissants right now

 

[ChesterV]

I'm using canola oil,since the bottle says heart healthy

actually I'm working on the croissants right now

Try butter or margarine next time, and see if that makes a difference. Canola oil is a bit heavy, and thats probably the reason. Any heavy fat, oil, or lard is going to make a tough pastry crust.

If you want to stay away from the butter altogether, then I would try a clear and light veggie oil, maybe a light olive oil.

You might try this also.....

http://allrecipes.com/recipe/12466/oil-pie-crust/