"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 11-28-2011, 10:42 PM   #11
Senior Cook
 
texherp's Avatar
 
Join Date: Jan 2009
Location: Nacogdoches, TX
Posts: 112
I sub half the water with vodka which is supposed to reduce the amount of gluten that forms when you mix it all together. Seems to work pretty well. I also will use a little lard in place of Crisco which adds a little more flavor to the crust (it's good even for sweet pies).
__________________

__________________
-AJ
texherp is offline   Reply With Quote
Old 11-29-2011, 08:49 AM   #12
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,255
Quote:
Originally Posted by texherp View Post
I sub half the water with vodka which is supposed to reduce the amount of gluten that forms when you mix it all together. Seems to work pretty well. I also will use a little lard in place of Crisco which adds a little more flavor to the crust (it's good even for sweet pies).
Acid inhbits gluten formation so I generally add a T of white vinegar to my ice water.

My pie came out great, by the way. My slapdash crust was tender and tasty and the filling was also tasty. I always use a lot if soupy sauce and try to hold off eating it until the next day so the sauce is absorbed.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 11-29-2011, 10:40 AM   #13
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
Quote:
Originally Posted by Bolas De Fraile View Post
I forgot to mention for snake and pigmy pie I use a simple suet crust.
This will be good for a laugh all day.
__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 11-29-2011, 12:17 PM   #14
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by jennyema

Acid inhbits gluten formation so I generally add a T of white vinegar to my ice water.

My pie came out great, by the way. My slapdash crust was tender and tasty and the filling was also tasty. I always use a lot if soupy sauce and try to hold off eating it until the next day so the sauce is absorbed.
I used a recipe for crust with egg yolk and vinegar mixed into the ice water for my thanksgiving pies. The vinegar allowed me to add a bit more liquid without making the crust tough, it was really easy to work with and came out really tender and flakey! I'll definitely use this recipe again.

I've done the vodka thing too, and it was good.
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Reply

Tags
crust, pie

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.