Pie Crusts

Kate · Posted: Fri Feb 18, 2005 7:03 am Post subject: Pie Crusts

In my doctors office today I was chatting with Dr Levine's lovely office manager. Helen's husband is from Italy and so we have a common thread. The conversation began about our Mom's, both passed away and the wonderful pie's they made. Helen admitted that she couldn't get her Mom's pie crust to turn out the way her Mom made it. I promised to post some of my own pie crust recipes for her.

Pie crust terrifies some cooks. If handled wrong the results can be tough as cardboard.
Some basic pie crust tips:
Chill shortening, lard or butter before starting, as well as the bowl and the water. Minimize contact with warm hands as the dough is mixed. A flaky crust is achieved when the shortening is kept cold, warm hand cause the fats to melt and that turns the flour to a paste.
Through blending of the fats and the flour. This is achieved with a dough blender, a food processor or 2 knives as my Mom did it. I use my food processor to blend the fats, salt and flour.The mixture should resemble coarse meal.
Have the kitchen cool if possible when making pie crust.
Look for my pie crust recipes in the dessert section.

Happy baking......Kate

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A closed mouth gathers no feet.

paulamathers · Posted: Sat Oct 28, 2006 10:26 pm Post subject:

i dont usually have a problem making the pastry, but my problem is the finishing of the pastry. it always looks ragged - when i cut the edges they are never level and i cant seem to make the edges look as pretty as the picture looks Sad

Kate · Posted: Sun Oct 29, 2006 6:22 am Post subject:

Ah yes the edges. The easiest way to make a nice looking edge is to use a fork dipped in flour and press gently on the rim of the pie plate. Dip the fork in the flour each time you press. Once you have gone all the way around. Take a sharp knife and trim the excess pastry away.
_________________
A closed mouth gathers no feet.

paulamathers · Posted: Sun Oct 29, 2006 10:22 pm Post subject:

i will try that next time, thanks x