| 9/22/2013 4:35:42 PM |
Can't get the pie crust right... Help |
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maya_code
Brownsville, TX
46, joined Jul. 2013
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I love blueberry pie and i want to learn how to make it right but I'm having trouble getting the crust just right.  
I apreciate any tips for a flaky buttery crust  Thanks!
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| 9/22/2013 5:44:01 PM |
Can't get the pie crust right... Help |
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bier95
Clara City, MN
66, joined May. 2011
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flaky buttery pie crust
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water
Directions
In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
Hope you enjoy
[Edited 9/22/2013 5:45:24 PM ]
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| 9/22/2013 10:09:51 PM |
Can't get the pie crust right... Help |
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maya_code
Brownsville, TX
46, joined Jul. 2013
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Thank you, Bier! I'll try that 
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| 10/2/2013 1:16:34 PM |
Can't get the pie crust right... Help |
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gord247
Winnipeg, MB
68, joined Aug. 2011
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Use a cold course grater to grate a frozen stick of butter. Each frozen chunk of butter makes a small bubble in the crust.... Fluffy crust.
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| 10/2/2013 3:49:44 PM |
Can't get the pie crust right... Help |
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bier95
Clara City, MN
66, joined May. 2011
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Use a cold course grater to grate a frozen stick of butter. Each frozen chunk of butter makes a small bubble in the crust.... Fluffy crust.
If you read the the post on making pie crust it says what you just basically said. I make 15 to 29 every night so it is tried and true.
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| 10/4/2013 10:30:19 AM |
Can't get the pie crust right... Help |
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dawgsfan1968
Sparta, TN
48, joined Jan. 2013
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| 10/14/2013 11:37:35 AM |
Can't get the pie crust right... Help |
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tonieomatic
North Myrtle Beach, SC
54, joined Oct. 2013
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are u putting in real butter to the trust mix that's why u cant get the pie crust right 
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| 10/14/2013 3:20:45 PM |
Can't get the pie crust right... Help |
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bier95
Clara City, MN
66, joined May. 2011
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I am Pastry chef and I use real unsalted butter all the time. Most people over mix the dough and thats when you get hard dough I call it card board like the ready ones are that you buy in the store
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| 1/25/2014 8:47:09 PM |
Can't get the pie crust right... Help |
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safeamerica
Lexington, KY
52, joined Dec. 2013
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I always forget to poke the holes in the dough crust-a olive oil butter is a good add in.
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| 1/29/2014 1:58:30 PM |
Can't get the pie crust right... Help |
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nuckin_futz
Tasmania
Australia
38, joined Jun. 2012
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flaky buttery pie crust
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water
Directions
In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
Hope you enjoy
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| 4/28/2014 12:56:13 PM |
Can't get the pie crust right... Help |
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bluecougareyes
Chelan, WA
73, joined Nov. 2008
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most people over mix or add too much water. the dough will be a little dry
Cold Cold Cold. You can even refrigerate the flour. Form the dough in a ball and flatten cover tightly with plastic and back in the fridge. Then roll it out once
See if you can google some videos.
^^^^^^^^ Good ideas...
Good INFO. up there
The "Pastry chef" guy must have it down right, being hes is a professional Pastry chef.
Myself.. used to make pies frequently.
I used " 100% whole wheat PASTRY flower" all the time. The way I got a flaky crust was to roll out the "COLD DOUGH" flat with a little pastry flower on the board roll it out to a good size and then fold it in 1/2 on top of itself. Then roll it out again and again and keep repeating that 4 or 5 times then make you last roll out to fit the size you need for your pie.
If you do the last roll out of the dough on a piece of waxed paper... then you can pick it up very easily and put it into the pie pan or put it on the top of the pie with out it breaking up.
,
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| 4/29/2014 5:09:51 PM |
Can't get the pie crust right... Help |
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lightingchef
Columbus, OH
41, joined Apr. 2014
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Looks like you've got some good replies already...but here's my two cents. It's not the recipe, it's in the technique (which will be my answer to every food question ever!) What makes the crust flaky is a dough that is not homogeneous. In other words, the flour and the fat are not completely incorporated. You basically want small pieces of butter surrounded by flour. As the crust bakes, the butter melts leaving tiny air spaces between the flour proteins. If, however, the butter and flour are uniformly mixed, it doesn't leave those little spaces when baked. You still end up with a pie crust, but it won't be flaky...it will be more like a pate sucree or pate brisee (just fancy words for pastry crusts). Anyway, to achieve the effect, there are two main things to keep in mind regardless of what recipe you're using. One, don't overwork the dough. The more you screw around with it, the more the fat and flour combine. Secondly, make sure the butter is cold to begin with. The warmer it is, the easier it is to work, but it also combines with the flour too quickly. Many recipes will suggest using ice water (if it calls for a liquid). This helps keep the butter from melting too quickly.
Well, that was a lot, so hope it works for you!
PS...if you can find it, use European style butter like Plugra...a few bucks more, but it has less water content than typical American butter. Therefore, more buttery flavor and the higher fat percentage makes it easier to work with in my opinion.
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| 6/30/2014 1:18:40 AM |
Can't get the pie crust right... Help |
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don_johnson99
Janesville, WI
56, joined Nov. 2013
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The ONLY way to make a great pie crust is with LARD.
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| 7/1/2014 7:36:30 AM |
Can't get the pie crust right... Help |
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bier95
Clara City, MN
66, joined May. 2011
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The ONLY way to make a great pie crust is with LARD.
Using lard will give you a flaky pie crust, but NO real flavor.
Using butter (Real Butter) gives you a flaky crust with a buttery flavor.
Most American cooks over work the dough, which in turn comes out bad (not flaky) like the ones you buy in the store.
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| 7/31/2014 12:16:01 AM |
Can't get the pie crust right... Help |
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shawnee_b
Edmonton, KY
62, joined Apr. 2010
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Always ice water. Sub one TBS ice water with vinegar.
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| 8/20/2014 10:55:26 PM |
Can't get the pie crust right... Help |
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hellofromastor
Astoria, OR
41, joined Apr. 2014
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1/2 Milk and 1 cup olive oil ( mix together with fork)
Add 3 cups four and a pich of salt
No rest period needed just roll out between wax paper... This crust has pretty much taken over my pies.. Pre bake or not it works well
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| 9/4/2014 5:27:33 PM |
Can't get the pie crust right... Help |
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maya_code
Brownsville, TX
46, joined Jul. 2013
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You guys are AMAZING! Thank you for taking the time to post on my thread 
I had given up on trying to make a blueberry pie "to die for", but I'm going to give it a another try and use your tips 
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| 9/4/2014 8:46:04 PM |
Can't get the pie crust right... Help |
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2plushy4ever
Mishawaka, IN
50, joined May. 2009
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I haven't tried this recipe yet-- but it gets raves on Pinterest-- Foolproof Pie Crust-- from Cook's Illustrated magazine-- the secret ingredient = VODKA!
The article goes on to explain the methodology behind the swap from water to vodka etc...
http://food52.com/blog/8953-cook-s-illustrated-s-foolproof-pie-crust
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