Originally Posted by plvannest
I'm hoping someone can help me with a problem I'm having with my pie maker. I've been through all the posts in this thread looking for an answer, but no joy. (But BIG joy over all the recipes! Looks like we are going to be eating pie for at least a couple of weeks!)
Anyway, here's my problem. I put the bottom pastry on top of the hole where it's going to go then use the "pusher" to push it into the cavity. As soon as I start pushing on it, it starts ripping and tearing (the pastry dough--not the pusher). I usually wind up with a small circle of dough on the bottom of the cavity, a bunch of empty space around the side, and dough around the upper third of the cavity. I then spend five minutes "repairing" the rips and tears with pieces of dough stuck in and pressed with a wooden spoon--learned real quick not to touch!
Can you please oh please share with me how you get your bottom circle of dough to go in without ripping and tearing and patching?
Welcome to DC Plvannest It's great to have you here. One more and we officially have a Pie Cult. Now all we need is to choose a color for our Mother ship
I had the same problem as you when I first got mine. Would you mind posting your crust recipe, what were you making? It sounds to me like the dough was either too cold or not moist enough to roll. Use the larger side of the cutter for your bottom crusts.
I no longer use the pusher. It's to me a waste. Even dipping it in flour didn't help. The dough would stick to the pusher. What I do is mark 2 plates Top crusts & bottom crusts.
The dough has to be rested and at room temp. If it's too cold it will tear. Once it's been rolled out and cut. Use a flat scraper. Take the cut pieces and put them on the plate with a light dusting of flour. Preheat the pie maker.
When you ready to fill add the bottom crust. Don't worry about pushing the dough all the way down. Just place it as centered as you can.
Add your filling. I then press the filling into the cup. It will finish pushing the dough down to perfection for you. Add the top crust. Parchment paper cut outs keep the outer edges from over browning.
Here's my recipe for the top and bottom crusts.
Pie Crust Recipe Base:
For the bottom base:
2 Cups AP flour
3/4 Cup Lard
1 Teaspoon of salt
5 to 6 Tablespoons of ice water.
Crumble the flour, salt and lard into a mixing bowl. Work it until it's fine crumb. Gradually add the water until it's fully incorporated and a soft dough. Wrap in saran wrap. Refrigerate over night, or a few hours. When it's ready roll the dough onto a floured surface. 1/8" thick. Cut and place on a floured plate. Makes about 8 bases.
Pie Crust Recipe Top:
Top Crust Butter Puff:
1 1/4 Cup sifted AP flour
1 stick of salted butter
2-3 Tablespoons of ice water
Cut the butter into the flour until it's a fine crumb. Gradually add the water until the dough is soft and incorporated. Let it rest. Roll, cut shape, repeat. Makes about 8 Flaky crusts.
Hope this helps.