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Old 10-18-2005, 07:53 PM   #1
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The making of the pie crust is what's driving me insane! I have been using 1 cup flour, dash salt, 2 tablespoons sugar, 1/3 cup shortening, (with a tad of water-4 or 5 tablespoons) to make pie crust for an apple crostata and every time I go roll out the dough, it breaks apart. I'm so frustrated with the dough. I should be getting a round pie crust, not the map of the US. Any suggestions? HELP!!!

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Old 10-18-2005, 08:28 PM   #2
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Dina, ditch the sugar. Try 2/3 cup lard (or shortening), 2 cups flour, and 4-5 tbsps of very cold water. Use a pastry blender or do it in your food processor until crumbs are about pea sized. This makes one whole pie, top and bottom. Good luck Dina!
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Old 10-18-2005, 08:50 PM   #3
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Thanks for the tip Alix. I'll have to omit the sugar next time to see if that works better. In the meantime, I'll work with store bought crust.

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Old 10-18-2005, 09:02 PM   #4
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I know someone else will be by soon to offer help. My only other suggestion is that you may be over working the dough. Wait for a more expert opinion though! LOL.
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Old 10-18-2005, 09:38 PM   #5
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I always had trouble making pie crust until I came across this recipe called, "Never fail pie crust" It's great.

Mix and chill for a 1/2 hr. Enough for 2 double crust.

3 cups sugar

1/2 lb lard

1 tsp salt

1 egg

1 Tlb vinegar

5 Tlb water.
I mix the water and vineger and egg together.
Roll the dough out between wax paper that you have floured. Turn dough over a couple times to keep both sides floured. If wax paper stickes a little just peel it back slow. This makes a very flakey pie crust.
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Old 10-18-2005, 09:41 PM   #6
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Maybe I wasn't suppose to post this recipe here. Getting kinda complicated as to where to post.Well I couldn't tell you what was wrong with your recipe so i just posted the one I use.
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Old 10-18-2005, 09:42 PM   #7
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How about 3 cups flour, not sugar. Getting to tired here. Sorry
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Old 10-18-2005, 09:45 PM   #8
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LOL, thumpershere, I think it was just fine.
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Old 10-18-2005, 10:09 PM   #9
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I've only used cold butter in my pie crust recipes. It's important that the butter is cold. Hey everyones pie crust comes apart. Once you get your pastry rolled, put it in the pie pan, cut off the extra, and use it with some sugar and cinnamon for a dessert.
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Old 10-18-2005, 10:29 PM   #10
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The key is to wrap the dough in plastic and put it in the fridge for a couple of hours to allow the flour to hydrate and allow the dough to set. Then it will be easier to work and roll out.
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