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Old 02-01-2008, 11:25 PM   #11
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Quote:
Originally Posted by kitchenelf View Post
I KNOW you weren't talking to me!
Or me
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Old 02-02-2008, 01:53 AM   #12
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My wife does all the dough stuff around here, and she makes great pie crusts without the use of a food processor. In fact, we don't even have a food processor, and seem to get along fine without out.

Maybe someday when the kitchen is remodeled and I have a place to put one, till then the wife works as a good substitute for a food processor.

Unless... Do kids count as food processors or garbage disposals? I get em mixed up...
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Old 02-02-2008, 03:15 AM   #13
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mmmmm.....PIE!
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Old 02-02-2008, 06:12 AM   #14
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Here's my Grandma's recipe:

4 c Flour
1 tsp Baking soda
1 tsp Salt
1 Tbs Sugar
1.75 c Shortening
1 Egg, lightly beaten
c Water
1 Tbs Vinegar

Whisk first four ingredients together in mixing bowl.

Mix in half the shortening. When integrated, add the egg, water, and vinegar. When those are integrated, add the rest of the shortening and mix for 10 seconds.

Roll out into desired shape. It should make one half-sheet pie (top and bottom) or two to three nine inch pies (tops and bottoms again).
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Old 02-02-2008, 07:54 AM   #15
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I bake a lot of pies. I feel vaguely guilty that I don't make my own crusts.
Pillsbury crusts are faster and better than any I ever made so I'm a Pillsbury dough boy!
Are there any opinions here about whether lard or Crisco makes the better crust? Or which might be the least unhealthy? My money is on lard over Crisco since the transfat content of crisco might be worse than the cholesterol in lard.
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Old 02-02-2008, 11:57 AM   #16
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I always use lard simply because it makes a better crust IMO. I figure the amount of fat you ingest in one normal sized piece of pie is not worth worrying about in the long run. And I guess it depends on whether you are worried more about the cholesterol content or the trans fat thing. I am currently reading about trans fats and triglyceride levels and I think that would be more my concern. BUT its only one piece of pie. Everything in moderation. The key should be what makes the tastier crust IMO, and for me thats lard.

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Old 02-02-2008, 12:03 PM   #17
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It turned out pretty good, the pie I'm making is an apple cheesecake, so since i was so anxious to see how my crust turned out, i didn't wait for it to cool, so it was runny but sooo good! Thank you!

I'm guessing i might not have added enough water when i was mixing it though, because when i was rolling it out, it kept cracking, and just seemed dry..

I'm making another pie today, and am glad i don't have to run to the store and buy a pre made crust!! Thanks again!
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Old 02-02-2008, 12:10 PM   #18
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Its OK if it is a bit dry, you just want enough water so the dough sticks together. Try mixing the fat in a bit more (just knead it with your hands a bit more) and the dough won't "crack" so much when you roll it out.
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Old 02-02-2008, 01:33 PM   #19
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Glad the second batch is coming out better for you. I have a food processor, but I did not use it in preparing the pie dough, I use a pastry cutter like Alix mentioned in previous posts. I guess I should have mentioned that in the first place. Looks like Alix took good care of you!
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Old 02-02-2008, 01:46 PM   #20
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It's alright sattie, i will give you recipe a second try sometime! I probably should've something a bit simpler for my very first attempt..
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