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| Pie Crust; recipe recommendations? | |
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| Topic Started: Nov 11 2009, 09:38:55 AM (1,736 Views) | |
| DS6540 | Nov 11 2009, 09:38:55 AM Post #1 |
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True Blue Mate
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Hi everyone! I'm looking for a bit of help. Since pre-done pie crusts aren't as easy to come by, I'm looking for a good recipe to make my own. I picked up some gorgeous rhubarb and strawberries the other day and am hoping to make a tart or a pie or something, but am looking for some help on the crust. Does anyone have any favourites? Thanks in advance! Dan |
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| Pamm | Nov 11 2009, 11:58:37 AM Post #2 |
True Blue Mate
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I've never had a fail with my pie crust from the Better Homes & Gardens cookbook, but then Granny always said I had the touch for pastry *ducks* Ok, ok  I haven't tried it here yet, but I don't anticipate any problem. It's a very simple recipe, and I'll post it if you want!
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| DS6540 | Nov 11 2009, 12:39:54 PM Post #3 |
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True Blue Mate
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I haven't check the BH&G cookbook, honestly. I'll give it a look, though. I had assumed that it would be highly Crisco dependent. Do you use lots of butter? or the vegetable shortening stuff that is sort-of like Crisco? |
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| shylady | Nov 11 2009, 05:23:10 PM Post #4 |
oldYank
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 Hi Dan!Traditionally, good ol American pie-crust was made with lard. 100% rendered pig-fat. That makes the flakiest, most tender pie-crust in the world. Crisco works, but in it's absence so does pure butter, and there's recipes using vegetable-oil, or there's lard, here. But no way would I want you to ruin a pie with that Copha-stuff... j/k   Look @ allrecipes.com and there's recipes for "easiest ever" and foolproof, with whatever fat you want to use. GOOD LUCK! If your strawberries are really ripe, you can get by with Pampas frozen pastry, use the shortbread one on the bottom, and the puff pastry on the top, it works in a pinch! They're in squares in the freezer section, I've even cut lattice from them for a rhubarb-pie.  Lisa |
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"I could’ve turned a different corner, I could’ve gone another place... " ku,'09 | |
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| Pamm | Nov 11 2009, 05:40:36 PM Post #5 |
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True Blue Mate
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*nods* I'm planning on using lard for the crust. I ordered some *real* pie pans, and can't wait for them to get here! |
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| Lisa66 | Nov 26 2009, 11:10:42 AM Post #6 |
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True Blue Mate
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Here's the recipe I use: http://simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/ It is on a wonderful cook's blog and she includes good instructions and a few pics. It is perfect everytime (though a bit tricky in a really warm kitchen) and so, so, SO delish: flakey and melt-in-your-mouth buttery. ETA: a butter crust, IMO, has much nicer flavour than a lard one ... I do use some lard if I want it a bit more sturdy / easier to handle. (Same concept with sugar / xmas cookie-cutter cookies: lard for sturdiness, butter for flavour.) Edited by Lisa66, Nov 26 2009, 11:14:27 AM.
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| DS6540 | Nov 27 2009, 01:42:48 PM Post #7 |
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True Blue Mate
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Thanks for the help. I read through most of the suggestions and made Martha Stewarts foolproof recipe, although I substituted a bit of the butter with some lard (about a tablespoon). I did have a bit of trouble because I was doing this last night in a pretty warm kitchen, but all turned out well. I ended up doing a pumpkin pie for my co-workers, as they were all intrigued at the concept of a dessert-style pie that comes from canned pumpkin. All went well!` |
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| KimInMellie | Nov 27 2009, 03:42:52 PM Post #8 |
True Blue Mate
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Yum.  I made a pumpkin pie for my in-laws last year, and though they were skeptical at first, they loved it. I can't really get used to the idea of pumpkin as a savoury, except for pumpkin soup.
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 Go that way really, really fast. If something gets in your way, turn. -- Charles De Mar | |
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| blarg | Nov 27 2009, 10:42:26 PM Post #9 |
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True Blue Mate
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My partner's nephews went "I don't like pumpkin when it's in a pie." He goes, "You've never even tried pumpkin when it's in a pie." "Well, I don't like it." "Good, more for me." It was pretty entertaining. |
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| KimInMellie | Nov 27 2009, 11:07:28 PM Post #10 |
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True Blue Mate
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And that's what Thanksgiving is all about. ... ? ...
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Go that way really, really fast. If something gets in your way, turn. -- Charles De Mar | |
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| gpierce | Nov 28 2009, 09:06:22 AM Post #11 |
True Blue Mate
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If I had 5c for every time my nephews said they didn't like something they've never tried, I would be a VERY rich uncle:) Greg |
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| DS6540 | Nov 30 2009, 11:42:10 AM Post #12 |
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True Blue Mate
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LoL. It's almost another topic, but I'd love to hear how people have lied to children to get them to eat things that they "thought" they didn't like. We've got good friends with a 9 year old. She loves lamb when she thinks that it's beef. |
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| gpierce | Nov 30 2009, 02:27:50 PM Post #13 |
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True Blue Mate
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I don't know about that, but I do know when I arrived here I was given "beef" stew because I didn't like lamb. Turns out I DO like lamb:) Well, Aussie lamb anyway. Greg |
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| Riley | Dec 6 2009, 08:45:50 PM Post #14 |
Yacker
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I just buy the already made "Top taste" brand pie crust , from Coles,Woolworths or Franklins. They are always on or near the bread and cake shelves in these stores, Aldi don't have them. Edited by Riley, Dec 6 2009, 08:52:57 PM.
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| CynicalCountess | Dec 28 2009, 02:25:33 PM Post #15 |
True Blue Mate
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Make your own, seriously. Nothing can ever compare to homemade pie crust. Perfect pie crust I love cooking (baking, not so much) and am terrified of making bread and anything that requires yeast or kneading... but I think I could do this! Edited by CynicalCountess, Dec 28 2009, 02:26:33 PM.
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| devona | Dec 28 2009, 02:41:35 PM Post #16 |
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True Blue Mate
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You had better bring your own Crisco and pastry blender. Crisco is not commonly found here. I found it at Sugar FX for $14.95 for a 1lb can. I finally found a pastry blender at a specialty cookware shop. The saleswoman told me the only other one she had ever sold was to an American as well. |
| Devona | |
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| shylady | Dec 28 2009, 02:46:49 PM Post #17 |
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oldYank
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I still have not found a pastry blender  Crisco can be found at some "adult shops." (And USAFoods) But I make fine crust with lard or butter. 
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"I could’ve turned a different corner, I could’ve gone another place... " ku,'09 | |
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| CynicalCountess | Dec 28 2009, 06:24:38 PM Post #18 |
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True Blue Mate
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... ..... You can get a pastry cutter at a kitchen-supply shop (I'm assuming they have those around here somewhere), but two knives might work. Edited by CynicalCountess, Dec 28 2009, 06:24:57 PM.
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| blarg | Dec 29 2009, 12:04:25 PM Post #19 |
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True Blue Mate
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Yup, I can vouch that it's usually cheaper to get Crisco at adult shops. I guess they buy it in a higher quantity? |
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| Judy | Dec 30 2009, 01:06:52 AM Post #20 |
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True Blue Mate
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!!!!!!!!!!!!!!!!!!! Edited by Judy, Dec 30 2009, 01:08:23 AM.
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