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Old 10-27-2012, 06:48 PM   #11
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I wish I could stand next to you Junie and we could work this out together. Your pie crust should not be giving you this much trouble. For some things like pie crust and bread dough, the feel of it is how people know what it needs.

Sorry, I'm not much help.
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Old 10-28-2012, 12:02 AM   #12
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Tip: After making the dough, divide it into two equal parts. Liberally flour the work surface, flatten the dough ball into a thick disk before placing it onto the work surface. Sprinkle flour on top. Roll from the center out, in all directions until the crust is about two inches larger in circumference than the pie pan you are using. Cut the excess crust so that it is a smooth circle that is an inch larger than the pan. Use a long thin implement, such as an icing spreader to slide under, and loosen the pie crust. Now, gently lift one side of the crust, giving it as much support with your hands as you can, and fold it in half. Fold it in half once more to make a triangle. Lift the whole crust, and place the point of the triangle in the pan center, with the folded edge running to the pan edge. Unfold the crust. Gently press it into the pan to fill. Brush with egg wash, and blind bake for 5 minutes at 400' F. Remove from the oven, and fill. Repeat the crust rolling, then folding technique with the remaining pie dough. Place on top of the pie filling, and let it overlap an inch or so. Tuck the overlapping crust between the existing crust, and the pie plate. Flute the edges, brush with egg wash, sprinkle with sugar, cut vent holes, and bake at 375 for about 40 minutes. Your pie should be perfect.

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Old 11-23-2012, 09:01 PM   #13
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well i finaly made some good pie crust when i added a whole lot more water then the recipe said to. I did it like chieflongwind of the north said and i poured water instead of just some tablespons and it came out right. finally. thank you very much chief longwind of the north and everybody else. We ate my pie it was pumkin form the can at thanksgiving dinner. i think i'm going to take a break from making pies now for a littl while.
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Old 11-23-2012, 09:45 PM   #14
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Yay! I'm glad it finally worked for you, Junie! Congrats!
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Old 11-24-2012, 10:21 AM   #15
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Even ATK says you should make your dough wetter than the TV chefs show you. It is simply not possible to make a dough hold together with just a couple of spoonfuls of water or liquid.

When I was at my friends house in Atlanta, her daughter was cooking pasta for 10 people. When it came to salting the water she was doing what the TV chefs do. Take a pinch and put it in the water. There was eight gallons of water in the pot. I grabbed the salt box from her and poured it into my palm. Just like our grandmothers did. And just like them, I also make a wet pastry dough. It saves a lot of aggravation of having a too dry crust.
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Old 11-24-2012, 10:29 AM   #16
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Quote:
Originally Posted by Junie View Post
well i finaly made some good pie crust when i added a whole lot more water then the recipe said to. I did it like chieflongwind of the north said and i poured water instead of just some tablespons and it came out right. finally. thank you very much chief longwind of the north and everybody else. We ate my pie it was pumkin form the can at thanksgiving dinner. i think i'm going to take a break from making pies now for a littl while.
So glad I was able to help. Got any more food dillema questions for me?

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Old 12-12-2012, 08:40 PM   #17
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I made another pie and it came out good. It was chocolate pie with whip cream. The crust was the best its not so hard this time.
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Old 12-12-2012, 09:40 PM   #18
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I made another pie and it came out good. It was chocolate pie with whip cream. The crust was the best its not so hard this time.
Congradulations. We knew you could do it.
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Old 12-13-2012, 12:37 AM   #19
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Great Junie! We told you it would get easier.
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