Ready-made roll up pie crusts
#21
Senior Member
Join Date: Jun 2010
Location: So Cal
Posts: 576
pie crusts
But, I can buy fresh or frozen pie crusts from my local Marie Callenders and at Polly's Pies and they are both great. You can buy both unbaked or you can buy baked. I think my homemade pie crusts taste good, but they look more like a crazy quilt when they are done. It isn't worth it to me. I'm not a cake person, but love pies.
#23
Super Member
Join Date: Jul 2010
Location: Lebanon Missouri
Posts: 2,668
My Dad was having problems with them breaking apart-he thought they were out dated but they weren't. He got out his rolling pin, rolled them out a bit more and it seems to have solved the problem.
#24
Power Poster
Join Date: Jan 2011
Location: Southern USA
Posts: 16,431
I buy the ready made deep dish crusts already in a pie pan. Nothing to do but fill. I like Pillsbury. Be sure and bake the pie on a cooking sheet so you won't have to lift the pie, the pie may buckle when lifted . I usually put the pie, pan and all, in a pretty pie dish after it's cooked.
#25
Now that I've read all the comments regarding roll-up pie crusts which I have used from time to time (both name-brand and store-brand), I would like to have recipes from those of you who make perfect home-made pie crusts. When I lived in Texas, mine came out perfect, but since moving to the PNW, they don't seem to turn out that good. I may need to add more or less of some ingredient, but I haven't figured that out yet.
#26
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Now that I've read all the comments regarding roll-up pie crusts which I have used from time to time (both name-brand and store-brand), I would like to have recipes from those of you who make perfect home-made pie crusts. When I lived in Texas, mine came out perfect, but since moving to the PNW, they don't seem to turn out that good. I may need to add more or less of some ingredient, but I haven't figured that out yet.
#28
I used to use the PET frozen pie crusts until the store replaced them with their brand...which were terrible. I use the Pillsbury refrigerated ones now. They do have to be at room temp to unroll properly. If they don't, I just finger press the holes together. I do brush melted butter the bottom of my ceramic pie dish and never have a problem with sticking. I also brush melted butter on the inside of the pie crust as well. It helps make a crispy crust, not soggy.
#29
Super Member
Thread Starter
Join Date: Dec 2011
Location: Horse Country, FL
Posts: 7,341
So many ideas to try! Thanks to all who chimed in...it was really interesting to read all the variations. I do let the crusts get to room temperature and I don't overfill. (Who wants to clean that mess?)
I won't respond to all, but have to say:
carolaiken-The story of your first husband and his mother's pie crust made me laugh out loud!
mike's girl-The ones from the green and white store are the ones that handled and tasted like plastic! They used to be good. Baking too long might be part of the issue. Lately the center seems to take a long time to be right.
toverly-I'll try the aerosol spray and flour combo.
madamekelly-I haven't tried the brand you mentioned, but may give it a go. Have to look up "Gallette." No idea what those are.
vernal-You win!! I am so stinkin' jealous that you are near a Polly's Pies. I had no idea you could buy their (or Marie's fresh pie dough). WE loved Polly's when we lived in CA...went nearly every Sunday. The Ollalaberry (SP?) pie was the BEST!
Stitchit123-I rolled out the dough, too, so thought maybe that was the problem. Didn't roll out the last crust, but it still stuck.
Pennyhal-Hadn't thought of butter. It might be worth a try.
So my education continues. I now have a recipe to try in a food processor and a few other brands to try. Pie is good!!
I won't respond to all, but have to say:
carolaiken-The story of your first husband and his mother's pie crust made me laugh out loud!
mike's girl-The ones from the green and white store are the ones that handled and tasted like plastic! They used to be good. Baking too long might be part of the issue. Lately the center seems to take a long time to be right.
toverly-I'll try the aerosol spray and flour combo.
madamekelly-I haven't tried the brand you mentioned, but may give it a go. Have to look up "Gallette." No idea what those are.
vernal-You win!! I am so stinkin' jealous that you are near a Polly's Pies. I had no idea you could buy their (or Marie's fresh pie dough). WE loved Polly's when we lived in CA...went nearly every Sunday. The Ollalaberry (SP?) pie was the BEST!
Stitchit123-I rolled out the dough, too, so thought maybe that was the problem. Didn't roll out the last crust, but it still stuck.
Pennyhal-Hadn't thought of butter. It might be worth a try.
So my education continues. I now have a recipe to try in a food processor and a few other brands to try. Pie is good!!
#30
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Because some one asked, "Galettes" are just a fancy French word for a pie made without a pie tin, it is how grandma made them. Kind of like the formless tarts you see on baking shows. Put the crust out flat, and put enough filling in the center (half of what fills a normal crust), fold the edges up toward the center pinching as needed, and bake as usual. I also use less sugar than recipes call for. I like my pies just a little tart, they taste more like fresh fruit that way.
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