Pie crust HELP!

Outdoorgirl said:

I am determined to bake a pie however, seem unable to make it past the
crust.....

Do the AB thing:

http://www.goodeatsfanpage.com/Season2/Crust/CrustTranscript.htm

I don't know if the crust is any good, but you'll be happy with all
the new kitchen stuff you'll buy. 😉

http://www.goodeatsfanpage.com/Season2/Crust/CrustTranscript.htm

nb

Outdoorgirl said:

You are right I think the visual instruction really helps. I too make
bread and am a fairly good intuitive cook. But those pie crusts....
golley! Thanks for the advice.

You're welcome!

The next time you want to give it a try, ping me and I'll walk you
through it.

Damsel... will you please post the rfc web chat url again? The link
died with my computer last March, so I don't have it at my fingertips.

Outdoorgirl, if the site is still active - it's a place to chat with
good people and ask questions about making piecrust.

sf wrote on 09 Jun 2005 in rec.food.cooking

Quoted message said:

Outdoorgirl said:

You are right I think the visual instruction really helps. I
too make bread and am a fairly good intuitive cook. But those
pie crusts.... golley! Thanks for the advice.

You're welcome!

The next time you want to give it a try, ping me and I'll walk you
through it.

Damsel... will you please post the rfc web chat url again? The
link died with my computer last March, so I don't have it at my
fingertips.

Outdoorgirl, if the site is still active - it's a place to chat
with good people and ask questions about making piecrust.

http://www.penguinpowered.ca/~vexorg/pjirc/chat.html

Write this down somewhere, will you? Or learn how to google to find it,
like I have to to get it for you.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 215 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet said:

http://www.penguinpowered.ca/~vexorg/pjirc/chat.html

Write this down somewhere, will you? Or learn how to google to find it,
like I have to to get it for you.

You're such a dear!

On Tue 07 Jun 2005 08:28:04a, Dave Smith wrote in rec.food.cooking:

Quoted message said:

Peter Aitken said:

A food processor can do an excellent job of making pie crust. As you
say it is a labor saver only and not an improvement over hand-made, but
used properly it is a valuable tool.

Good luck to you if you can master making pastry with a food processor
without over processing the dough. I have used one in the past and was
disappointed with the results. I suppose that it would be a great help
for someone without much experience making pie dough, but from my
experience the FP dough just doesn't compare with my hand made dough.

I am not sure about the labour saved either. It takes me less than two
minutes to cut in the shortening and to stir in the wet ingredients.
Cleanup is a breeze with a stainless bowl and a fork, but cleaning the
food processor takes longer than the little bit I saved making the dough
with it.

I normally make my pie crusts by hand and IMHO that method yields the best
pastry. I have, however, experimented with pastry dough in the FP and had
excellent success. The downside is that it is, indeed, more work and takes
longer. I use both butter and shortening in my crusts and that
necessitated dividing both into tiny bits, then freezing them. The butter,
of course, could be cut into the bits while very cold or slightly frozen.
The shortening had to be portioned out with a spoon into tiny bits, then
frozen. Butter and shortening had to be added and processed into the flour
mixture separately, then the FP with flour/fat mixture had to go into the
freezer for a short period before adding the liquid and forming a mass.

Waaay too much work!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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