"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 11-27-2011, 04:33 PM   #1
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Pie crust for pot pie

Hello. So I was reading an article on making a pie crust for a classic quiche lorraine. Now I wasn't interested in this dish, but interested in the pie crust. It said it could be used for 2 9 inch pie crusts. I couldn't figure out of that mean 2 crusts for ONE pie or enuf for to pie's. Anyways, I set out to make 2 turkey pot pie's.

The pie recipe consisted of the following ingredients with instructions on what to do if you want to use a food processor.

12 ounces unbleached all-purpose flour (about 2 ¼ cups)
9 ounces butter (2 sticks), cut into small pieces, frozen
2 to 4 ounces ice water
½ teaspoon sea or kosher salt

FAST FORWARD: End result was awesome. I really liked it.

Problems? Well it says: "Stop adding water as soon as the dough starts clumping together (it shouldn’t all hold together in a ball yet, if it does, chances are you added too much water)"

It was hard to tell. I kept adding water, but it didn't seem to be coming together. I reached in with my hand and was able to get it together with my hand, but there was still some very dry crumbs on the bottom of the processor and that were hard to clump up with my hands.

Than I separated it into 4 sections and put into refrigerator over night. I'm not sure if your suppose to bring it to full room temperature before rolling out, but it was hard to roll out. I was hard to roll out to make my 2 pie's. I managed, but it didn't get wrapped around the plate. I kind of tucked it in at the edge of the plate. The dough was also not super smooth but almost stickly like. I used flour to help but didn't take long for it to suck up the flour.

But, what ever I did - it was reallly!!! good. lol
One of the best pie crusts I've made I think.

__________________

__________________
My Blog
legend_018 is offline   Reply With Quote
Old 11-27-2011, 05:10 PM   #2
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
you can usually tell if a recipe has around 2 1/2 cups flour that it will be enough for 1 double crust 9" pie. recipes that call for 3 cups usually work well for 10" plates. That's what I go by.
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 11-27-2011, 05:14 PM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,273
I just made a crust and popped my turkey pot pie in the oven. I'm not expecting much since I didn't have enough time for the dough to rest.

It's supposed to be rolled out cold. Every ingredient should be cold when you combine them, too.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 11-27-2011, 05:18 PM   #4
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
My mom made great crusts and pretty much broke all the rules. She would use crisco right out of the tub, water out of the tap and would roll it out immediately. Sure maybe it could have been more flaky, but they were always tender and tasty.

I am not even sure that she measured anything for pie crust.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 11-27-2011, 10:28 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,273
Mine was fine. Not my best, but I literally made it in 5 min. And the whole thing assembled in 15.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 11-28-2011, 01:06 AM   #6
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Me and the Pillsbury dough boy. We're good friends!
__________________
Claire is offline   Reply With Quote
Old 11-28-2011, 01:22 AM   #7
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
For all my single crust pies I use "rough puff" to get a very flaky finish, you just freeze the butter then grate it into the flour, add iced water, bring together quickly with a fork, knead quickly then chill and rest.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 11-28-2011, 02:40 AM   #8
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,888
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Bolas De Fraile View Post
For all my single crust pies I use "rough puff" to get a very flaky finish, you just freeze the butter then grate it into the flour, add iced water, bring together quickly with a fork, knead quickly then chill and rest.
What's the difference between a "rough puff" and a pâte brisée?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-28-2011, 03:15 AM   #9
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Brisee like pate sucree is almost biscuit like, rough puff is the cheats method of making puff pastry without the repeated lamination. The frozen shreds of butter will create layers and pockets when you roll then bake.
I forgot to mention for snake and pigmy pie I use a simple suet crust. Mix the beef suet with self raising flour then add water to make your paste.
You can also add herbs or say some horseradish sauce and drop blobs in stew to make a very tasty dumpling.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 11-28-2011, 08:55 AM   #10
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,273
Quote:
Originally Posted by taxlady View Post
What's the difference between a "rough puff" and a pâte brisée?

The size of the chunks of butter
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   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 09:21 AM.


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