Pie Crusts

[justme4910]

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

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

 

[Rainbow]

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?

here is a pic of mine before and after:

after bake:

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]

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..

 

[justme4910]

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

 

[Rainbow]

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

 

[justme4910]

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

 

[Rainbow]

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

 

[justme4910]

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

 

[Rainbow]

yep.. he made it looks easy... hehehe

 

[justme4910]

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

 

[Rainbow]

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

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

 

[justme4910]

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

 

[Rainbow]

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

oh! lol
then mix it with butter.. lol
butter make it crisp..
i use all margarine and have no problem btw

 

[justme4910]

I was beyond crisp and into tough as hell rainbow lol

 

[Rainbow]

lol!!! ugh the crust.. lol

 

[justme4910]

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]

I'm about to try another pumpkin pie

 

[Diane Lane]

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.

 

[justme4910]

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

 

[ChesterV]