X@#%&** pie crusts

[BillinOregon]

All right, who has a fool-proof (and that means BillinOregon-proof) recipe for a truly flakey and reliable pie crust. It's H-E-double-toothpicks to spend an hour picking huckleberries 70 miles up in the mountains only to ruin the haul with a pie crust of stone ...


:cursing:

 

[rabjr]

Bear lard! :thumbsup:

 

[BillinOregon]

Well now dang it Swampy, you're saying to make a pie, first kill a bear?!

 

[rabjr]

I keep being told, for thee very best pie crust or donuts you ever have ate, you need to cook them with bear lard/oil.

 

[Birdman]

Bill make sure yer butter n water ya add are real cold. The colder the better short of being frozen. That way as it bakes it also melts the butter n makes the flakeyness of a good crust. Also prebake the bottom crust useing beans as weight to keep it from buckleing n such. Third n last, don't over work the dough, knead it just enough to hold together then roll it out. Should help ya some. YMHS Birdman

 

[gearheart]

It's called never fail pie crust. It is a large batch where you make a pre-mix pie crust starter and then take a portion of it to make your pie.
12 1/2 cups flour
5 cups vegetable shortening
2 tablespoons salt
combine flour and salt and blend well to evenly distribute the salt.
cut in the shortening with a pastry blender until the mixture resembles cornmeal in texture.
label as flaky pie crust mix and store in airtight container in a cool dry place Will keep about 4 months

To make pie, take:
2 1/2 cups mix
1 large egg, beaten
1/4 cup ICE water
1 tablespoon white vinegar
mix and divide in half for 1 pie with top crust or 2 pies. :thumbsup:

 

[gearheart]

So did you make your pie yet?

 

[scott taylor]

Cobblers are easier.

 

[BillinOregon]

Gerard: Still waiting for the gumption to bake ...

 

[gearheart]

Prob'ly ate the berries. :rotf: :rotf:

 

[Loyalist Dave]

The KEY to pastry dough, folks, is when you "cut" in the butter or lard or shortening...., it MUST be cold. When you add it to the flower and mix it up, when done you want it to look like small balls a tiny bit bigger than peas, but pea size works, then roll it out once, and put into your pie pan or cover your pie. When it's too warm, or you over mix it, the lil pockets of fat among the flour are too small and it's them lil pockets of fat that cause it to be flaky.

The other solution is to go to the biscuit section of your local super market, and you will find chilled, ready to apply, pie crusts. Two to a box, buy one box, then go to the frozen dessert section and buy a pair of frozen pie crusts in pans. Pre-bake the frozen pie crusts for 15 minutes or so, then fill, and cover with one of the chilled pie crusts above. This makes two pies, and less mess.

LD

 

[Pigman]

My secret is to rool out the dough with a cold can of beer. Keeps the dough cold while you roll it out.

Foster From Flint

 

[rafterob]

I tried that, but had a hard time rolling out the dough while I was holding the beer can to my lips.

 

[Comrade Coffin]

My secret is to rool out the dough with a cold can of beer. Keeps the dough cold while you roll it out.

Foster From Flint

Good grief man! You may be in serious dange of ending up with WARM BEER!

Have a care!

 

[gearheart]

Hey I thought warm beer was the way it is done on your side of the pond. :haha: :haha:

 

[Loyalist Dave]

:rotf: :rotf: :rotf: :rotf: :rotf:

LD