Pie Crust Recipe/Technique

After a few people took me up on my offer of advice on making pie crust, I decided it was time to compile the knowledge I've gained over the years. Those of you who find pie crusts difficult or who just haven't gotten around to making them from scratch may find this useful. Many of you have far more experience in this realm than I, so I will welcome any constructive criticism.

http://users.arczip.com/gourmand/lists/Recipes/piecrust.htm

-Hugh

quote:

Originally posted by HughYeman

After a few people took me up on my offer of advice on making pie crust, I decided it was time to compile the knowledge I've gained over the years. Those of you who find pie crusts difficult or who just haven't gotten around to making them from scratch may find this useful. Many of you have far more experience in this realm than I, so I will welcome any constructive criticism.

http://users.arczip.com/gourmand/lists/Recipes/piecrust.htm

-Hugh

Your directions sound great to me; will add one thing that really helps to make a flaky crust and that is to make sure that the shortening you use is ice cold, along with the water and the flour. I also use ice cold orange juice instead of water for all my pie crusts. It really takes away the "shortening" taste.

Hugh, your directions are great and cover all the hints a novice pie crust maker should need. I use exactly the same technique as you except that I lightly dampen the bottom of a big piece of old-time waxed paper (they still do make it) and put it wet side down on the table, counter, etc. so it doesn't slide around. Then I sprinkle it with flour and roll out the disk of dough on it. The crust will be bigger than the paper but that's OK.

When it's time to put it into the piepan, I lift up the waxed paper, flip it over, arrange the dough in the pan, then peel the paper off. That avoids any folding at all.

I love your footnotes, Hugh!! It's like the thesis of pie crusts!

For some reason this thread made me remember a saying of my mother's:
"You tell 'em, pieface. You got the crust."

Oh! By the way--I meant to ask about footnote number 1. I have never heard of keeping flour in the freezer. I keep mine in a cannister on my kitchen counter. What is the benefit of keeping it in the freezer (besides having it cold for pie-crust-making)? Does the cold flour affect anything else you make (cookies, pizza dough, cakes, etc.)?

quote:

Originally posted by meowzart

Oh! By the way--I meant to ask about footnote number 1. I have never heard of keeping flour in the freezer. I keep mine in a cannister on my kitchen counter. What is the benefit of keeping it in the freezer (besides having it cold for pie-crust-making)? Does the cold flour affect anything else you make (cookies, pizza dough, cakes, etc.)?

Heh. The benefit is that the cockroaches here in the NYC area can't get into it! I decided not to mention that on the page itself, 'cause cockroaches don't make for positive associations. I haven't actually paid too much attention to the coldness of flour as it relates to my results, but Grace says there's a definite relationship and since she's much more observant than I that's enough for me.
-Hugh

Hugh... Thanks for the Emails and posting that website! Though I swore I would retire my attempts at making a pie crust, I shall try again this weekend. You brought me new hope! Worse comes to worse, squirels and birds might be happy... Thanks Again!

Thanks for the kind responses everyone. I'm looking forward to trying all these suggestions during my next few batches.

-Hugh

quote:

Originally posted by meowzart

Oh! By the way--I meant to ask about footnote number 1. I have never heard of keeping flour in the freezer. I keep mine in a cannister on my kitchen counter. What is the benefit of keeping it in the freezer (besides having it cold for pie-crust-making)? Does the cold flour affect anything else you make (cookies, pizza dough, cakes, etc.)?

I'n the Canoe Club {The US Navy} I had the great oppurtunity to work with A Master Chief petty officer who was a great pastery chef and he use to store all our flour stores in the walk in to prevent a flour bug called Weevels, wich is prevelant in all flour so I'm told. The critters unseen to the naked eye {larve} would retreat to the center of the bag when we had to use the flour we would simply cut out center of bag and discard. Though I don't continue this pratice now if I was ever to make another Med cruise it might come in handy. He also taught me about making pie crust Always use chilled lard and during the last stage of the recipie if you find that you have to add more ice water use a spritzer bottle and spray it, better control on how much your adding. Buon Natale Ciao Jim

quote:

Originally posted by chezkatie

quote:

Originally posted by HughYeman

After a few people took me up on my offer of advice on making pie crust, I decided it was time to compile the knowledge I've gained over the years. Those of you who find pie crusts difficult or who just haven't gotten around to making them from scratch may find this useful. Many of you have far more experience in this realm than I, so I will welcome any constructive criticism.

http://users.arczip.com/gourmand/lists/Recipes/piecrust.htm

-Hugh

Your directions sound great to me; will add one thing that really helps to make a flaky crust and that is to make sure that the shortening you use is ice cold, along with the water and the flour. I also use ice cold orange juice instead of water for all my pie crusts. It really takes away the "shortening" taste.

Following Hughs and your advice, I finally made a perfectly Flakey Crust Pie!!!! I took the advice an keeping everything cold... Even the bowl, flour and pastry blender where chilled before I started! Thanks to your tips, I enjoyed the best tasting apple pie I can remember!

But on a sad note, I'm friggin hooked now! I can see them pounds approaching already.. (That and I cant wait for spring so I can make a fresh from the garden Strawberry Rhubarb pie).