Pre heat your oven to 425 degrees. Bake your pie for 15 minutes on center rack, then turn the temp down to what the recipe calls for...no more soggy crust. If using glass pie pan reduce the heat 25 degrees more, after you baked it at 425 degrees for 15 minutes. Mine always come out great & I use both home made crust or the store bought.
|
I never measure for pie crust. I go by feel. I add the shortening bit by bit till it feels right, add liquid and roll. Crust always turns out great. Helps that my Mom is a retired executive chef who taught me to use my senses and instinct in the kitchen, recipes have their purpose, but instinct and your senses are just as important.
|
I blind bake my piecrust for 10 mins at 90C. Then proceed normally.
|
I can relate to Joyce and have decided to delegate the task to my DD who learned from my MIL and is really good at it! One suggestion about the undercooking - do you have a thermometer for the oven? I found that mine is 25 degrees above what the dial says. Yours could be the other way!
|
Hmmm. I always bake my pies on the rack second from the bottom. I have always used my mother's recipe. It makes 5 single crusts. I pat them into a circle, wrap them in plastic wrap and freeze them. 5 cups flour, 1 lb lard, 1 tbsp sugar - mix together with your fingers until crumbly - you should still see bits of lard. In a measuring cup, break 1 egg (I Use large but I don't think it matters), add enough ice cold water to make a cup, add 1 tbsp vinegar. Beat together and add to flour mixture. Using your hands, mix together until raggedy. Turn onto floured table and gather together using a kneading method. Do not over-handle it. That's it! Perfect everytime. Good luck
|
Quilters, here is the best/easiest piecrust you will ever make. I had a piecrust recipe that I made for many years, but it was contrary on some occasions.
I came across this man's youtube videos & he has the Holy Grail of piecrust recipes. Don't be offended by the title of his blog - "White Trash Cooking (in a trailer)". Very good videos with delicious food. Scroll on down on his recipe archive website to find "Hand Pies". Watch the video on him making hand pies & his pie crust. Then get the PDF recipe & make your own....you will be absolutely in shock that you can make this simple recipe all the time, perfectly. No ifs, ands, buts, or maybes....perfect ALL THE TIME. http://www.white-trash-cooking.com/recipe_archive.html |
I used to make pie crust with the Jiffy pie crust mix until I read the ingredients...yep, lard was there, no wonder they were always flaky. Not so much anymore. Lard occasionally but not often is my credo.
|
Originally Posted by oleganny
(Post 5676164)
Prebake your pie crust for a few minutes before putting the filling in - that will eliminate the soggy crust syndrome
|
Originally Posted by adamae
(Post 5991494)
I used to make pie crust with the Jiffy pie crust mix until I read the ingredients...yep, lard was there, no wonder they were always flaky. Not so much anymore. Lard occasionally but not often is my credo.
|
Originally Posted by Mary Lynn
(Post 5677053)
I have a recipe for a never fail crust . You can mix it by hand right in the pie pan and press it up on the sides. If you want a top crust mix the ingredients and then place between 2 sheets of was paper and roll out.
1 1/2 cup all purpose flour 1/2 teaspoon salt 1/2 cup of oil ( I use canola oil ) 3 Tablespoons of milk ( I use 1/2 & 1/2 ) This is a very flakey crust and taste like the old fashion lard crust that Grandma used to make. Hope some of you try this and let me know how it turned out. Everyone that tastes it can't believe it was that easy. |
I always use a glass pie pan and add a teaspoon of vinegar to my piecrust recipe. its worked for me for many decades.
|
Originally Posted by Tartan
(Post 5675067)
I have made many a pie in my day and I use the ratio of 2 cups all-purpose flour to a 2/3 cup Crisco for one 2 crust pie or 2 pie shells. I use a pastry blender to cut the shortening into the flour until it looks like oatmeal. I add enough cold water to form it into 2 balls. Try not to overwork your dough as it makes it tough.
You can replace some water with vodka for an even flakier crust at a 1:1 ratio. Refrigerating empty pie shells also helps for a flakier crust. I roll out my pie crust on a piece of floured WAX PAPER to make it easier to pick it up and get into the pie plate. Start cooking your pie at 400* for 10 minutes and then turn the oven down for the rest of the cooking time. Try making pies again when it isn't a special occasion and you will probably have more luck. CONGRATULATIONS on a perfect turkey because that is the star attraction after all. |
All times are GMT -8. The time now is 07:43 AM. |