Join Date: Dec 2012
Thank you for the replies.
And thank you lmb for the recipe for the pie crust.
I know how basic a pie crust recipe is, and I think I mentioned, that I had watched almost every video on Youtube, in regards of how to make pie crust, and followed the directions to the letter, only to have all of them turn out wrong.
It was getting very frustrating.
I think I totally realize at what point, the crust actually takes a wrong turn with me, and I believe it is at the point I start to add the ice water. (as a side note, and sorry this is so long) But I have started cooking again after 20 some odd years, and it is not like riding a bicycle! lol to begin with, my first attempt at making the pie crust , turned into a fiasco. one of the videos i watched, said to pulse the flour and butter mixture in a food processor, which I had never owned one before, so I went and bought one. Please do not think I am a moron, but when I was pulsing it, it had said to do it, until it reached a pea shape consistency. So I took the top off the processor, reached my hand down in the mixture, to see if it was the right texture......and almost cut my finger off with the blade of the processor. Well, that day of pie crust making came to a grinding halt. Had a heck of a time getting the bleeding stopped. Don't know what I was thinking, evidently I wasn't.
But, getting back to the pie crust, I have tried it with the processor, without the processor, I have tried it with chilling the dough before rolling it out, not chilling it, and on and on, until I was of the mind set, to say forget it, and buy the frozen crusts. but, I truly wanted the whole pie to be home made, so I have kept plugging along.
I will say, I made one for Christmas dinner, and it turned out as close to perfect, as I could hope for. and the crust I used, was the one in the box, from Jiffy. they are very cheap, all Jiffy products are, but the pie crust mix is only 70 cents, not that I wanted to be thrifty, I just wanted a good pie crust, so i tried it. and it was delicious, flaky, just the whole nine yards. BUT, during the process of making the pie, I realized a couple things. First of all, I was putting the pie, directly in the refrigerator, from out of the oven , after browning the meringue. this time, I let it sit out for just a little while, before putting it in the fridge. Also, I had been putting it on the glass shelf, in the fridge, and this time, I put a towel under it, or qa pad, to keep the moisture off the bottom of it. I thought perhaps those two things were the reason for the tough crust?? but for whatever reasons, whatever I did this time, really worked. Now, if I can just dupolicate it, I'll be in business. lol
No, I have not tried the lucky brand filling, but I will look for it and try it, thank you for the suggestion.
again, thank you both for the reply.