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Old 11-04-2018, 07:13 AM   #11
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The only thing I can think of is that maybe you're working the dough a bit too much. Can you get lard? I've only made pie crust a few times and I used all lard. It was delicious and really easy to work with.
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Old 11-04-2018, 07:18 AM   #12
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The only thing I can think of is that maybe you're working the dough a bit too much. Can you get lard? I've only made pie crust a few times and I used all lard. It was delicious and really easy to work with.
Yes..I was going to mention this..be gentle..the secret to a good crust is the spaces in between the flour...when you work it too much, you create a compressed dough that get's hard when cooked..
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Old 11-04-2018, 09:33 AM   #13
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He lives in China. I'm not sure they have frozen pie crusts there.
If they have Buicks, they have frozen pie crust!
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Old 11-04-2018, 09:48 AM   #14
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If they have Buicks, they have frozen pie crust!
Here in Canada we have frozen Buicks..
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Old 11-04-2018, 11:13 AM   #15
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Here in Canada we have frozen Buicks..
Do they say, "Sorry" for being frozen??
Ross
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Old 11-04-2018, 11:32 AM   #16
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Do they say, "Sorry" for being frozen??
Ross
Only if they're eating a Milky Way
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Old 11-04-2018, 08:32 PM   #17
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Pie crust recipe is pretty basic:
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Have the same problem with pie crusts...of course, this is a pie crust :(
Make sure your butter and water are ice cold.

For a flaky crust, make sure you work the fat into the flour until it resembles peas not coarse crumbs. Coarse crumbs will give you a short crust, which is harder and crumbly.

Also, you can add a teaspoon or so of vinegar to the water.

I make chicken pot pies a lot and my pie crust is usually pretty spot on. I often flavor it lightly with rosemary.
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Old 11-07-2018, 10:24 PM   #18
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Originally Posted by jennyema View Post
Make sure your butter and water are ice cold.

For a flaky crust, make sure you work the fat into the flour until it resembles peas not coarse crumbs. Coarse crumbs will give you a short crust, which is harder and crumbly.

Also, you can add a teaspoon or so of vinegar to the water.

I make chicken pot pies a lot and my pie crust is usually pretty spot on. I often flavor it lightly with rosemary.
I agree, butter and water ice cold, and the teaspoon or so of vinegar helps too. I used to make horrible, tough pie crust, so I went on a mission to learn to make good pie crust. Those were the things that helped. I also use pastry flour, but I'm weird and I make whole wheat pie crust.
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Old 11-08-2018, 11:32 PM   #19
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Do they say, "Sorry" for being frozen??
Ross
Canadian........eh?
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Old 11-08-2018, 11:35 PM   #20
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They have Buicks...a foreign brand car in China is a status symbol, so they are willing to buy Buicks, Ford, Cadillacs....frozen pastry...I would say that 95% of all households in China do not have a real oven. A good number may have something like a big toaster oven...but not what I would consider a tool to participate in the fine art of western cooking. After your post about frozen pastry dough I did some searching...I think I may have found one. Thanks for all of your input! I hope to attempt this masterpiece this weekend...will let you know.
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