Wednesday, December 2, 2009

My battle with making pie crust....

I've been making pie crust for a couple of years now and I've been trying many different recipes out there. Anyone that says that they can never make pie crust but this or that recipe works for them I'm there trying it. Almost all the pie crust I've tried making taste pretty good so what's the problem? The problem is that I have a hell of a time rolling the pie crust. You might wonder why not make no roll pie crust. I need to make pie crust that's easy to roll like the ones you get from the grocery store because most of the time when I make a pie I normally need a crust for the top so I'm going to need to roll it out so that I can top the pie with crust hence no roll pie crust will not work for me.

I've tried everything I've read from refrigerating the food processor, making sure the shortening/butter is very cold to freezing/refrigerating the dough and make sure is very cold before I roll it out. I've also tried now pulsing my dough less but nothing works. Every single time I roll out my dough it cracks and I have to put it together like a jigsaw puzzle. Today I rolled out my pie crust between two wax paper and the side still cracked or broken like puzzle!

I'm wondering why people can have such success with the same recipe while I fail to have the same success.

Pie Crust

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter flavor shortening, chilled
1/4 cup plus 2tablespoons ice water (As needed)

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. (I put mine in the freezer for a several hours)
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

This is a really good recipe. I was able roll it between two wax paper and the middle was great but the edges were cracking like a puzzle and I had to put it together like a puzzle too..How can I make a pie crust that rolls out like the once we get from the grocery store. Any comment, suggestion or any idea is welcome! Thanks!!!


2crazydogs said...

Sorry la, have never made pie crust from scratch! Did you try Googling?

Sunshine said...

I've done some research on it..the key is to chill everything and not over mix the very frustrating for me.


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