Just had to scrap two balls of dough.
GRRRR
So glad I bought an extra bag of flour.
GRRRR
So glad I bought an extra bag of flour.
Grr
- Thread starter HottyToddyChick
- Start date
baking trouble?
I think I overworked the first batch of pie crusts. Don't ask me why I started cooking with the second batch first. I just had a feeling those two turned out better. So, I have a really pretty lattice top apple pie, and then two empty dishes waiting for pumpkin and pecan pies.
I'm just exhausted. Woke up about five hours earlier than usual. Thank goodness I have a kitchen elf; it adjusted the oven and the timers after I had crashed on the couch.
I'm just exhausted. Woke up about five hours earlier than usual. Thank goodness I have a kitchen elf; it adjusted the oven and the timers after I had crashed on the couch.
haha hubby?
Yep. 
I think I'll call him Dobby for the rest of the week.
I think I'll call him Dobby for the rest of the week.
Do you make sure your water is ice cold? If the water was too warm, the dough will act like you overworked it.
It was hard for me to learn how to work the dough just right. I had a tendency to overwork it, so I feel your pain.
It was hard for me to learn how to work the dough just right. I had a tendency to overwork it, so I feel your pain.
Shit I just buy already made pillsburry pie crusts in the pie tin. you get 2 of them for 2.00
The water was actually colder for the first batch. I think I just cut the Crisco in too much? Is that possible? The dough just fell apart when I tried to roll it out and it was like a brick.
The one I kept was flaky, I could tell that, but it behaved like it was supposed to, if that makes any sense.And yes, adding the water is the most stressful part because there's no "add xx amount of water". It's "add a little bit; maybe a little more; maybe a little more; maybe a little more; OOPS too much".
Pie crusts have always been tough for me... with enough practice, we should be able to get them right consistently.
And my number one piece of advice.... watch and learn from the masters. Whether that be your grandmother, aunt or the old lady down the street. They can give you tips that can't be found in books.
And my number one piece of advice.... watch and learn from the masters. Whether that be your grandmother, aunt or the old lady down the street. They can give you tips that can't be found in books.
You know, I'm not sure my grandparents make it from scratch...
This one turned out better. Flaky, but not bricklike. Now to roll it.
This one turned out better. Flaky, but not bricklike. Now to roll it.
I've never attempted a pie crust. I always buy the frozen ones.
Oh, Moonie, you have to try at least once. There's nothing more satisfying than when one comes out right.
hehehehehehehehehe...... perhaps one day I will tackle one....
The one I just did was (in theory) super easy.
2 c flour
1/2 t salt
2/3 c crisco
cold water for consistency
2 c flour
1/2 t salt
2/3 c crisco
cold water for consistency
Squirreled away into my recipe file
I will say I've also heard that everything needs to be very cold with pie crust. Fussy little things :24:
Very cold. I usually put ice cubes in my water and spoon the water in, but being the time of year it is and all, the cold coming through the faucet is plenty cold on it's own. I also popped the crisco in the freezer for just a few to get nice and chilly.
My hot little hands like to warm it up, so I don't handle it too much, and I pop the little ball into the fridge before I roll it out. You chose a very good word- they are fussy!
My hot little hands like to warm it up, so I don't handle it too much, and I pop the little ball into the fridge before I roll it out. You chose a very good word- they are fussy!
General rule of thumb: the colder the better. I have my shortening in the freezer as well. Pie crust is my downfall but I'm getting better at it. Like Tim said, practice makes perfect. :nod: