"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 12-04-2014, 02:40 PM   #21
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,305
Quote:
Originally Posted by CharlieD View Post
pardon my ignorance, but if you use pastry flour, aren't you going to end up with pastry dough?
Not an expert on flours, CharlieD, but from what I've gathered in reading various chapters of the book I've mentioned, pastry flour is a lower in gluten flour than bread flour and higher in gluten than cake flour and is "used for cookies, pie pastry, and some sweet yeast doughs, and for biscuits and muffins."

Like most people, I grew up using AP flour, whole wheat flour, graham flour, or rye flour (and wild rice flour, but that is probably not what most folks grew up using). I don't know that I've ever used pastry flour...and my pie crusts turn out pretty flaky and tender, even before I started adding vinegar and vodka. I'm intrigued by using the baker's percentage with my grandma's recipe and then trying it using pastry flour and then trying it using whole wheat flour (since I do make ww flour crusts for various savory tarts). Baking is all about chemistry and I'm now trying to understand why and how the various ingredients work/don't work together. This from a person who likes to cook without recipes...

This book also recommends that the salt be added to the water, not mixed in with the flour as most of us were probably taught to do.

As you might have guessed, I've had a pretty quiet week and have been reading different chapters of this book off and on.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-04-2014, 08:48 PM   #22
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
I always dissolve salt in water before mixing flour and water.


Sent from my iPhone using Discuss Cooking
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-04-2014, 09:40 PM   #23
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,305
Quote:
Originally Posted by CharlieD View Post
I always dissolve salt in water before mixing flour and water.


Sent from my iPhone using Discuss Cooking
Have you noticed this makes a difference? Just got off the phone with a friend from the Czech Republic. She hates that NA recipes are not given in weights. That's how she grew up cooking and she has a really hard time using NA recipes. She's excited to come over and play with trying to turn my grandma's pie crust recipe into "baker's math" measurements. We'll see how this works.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-07-2014, 07:47 PM   #24
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Foot sure.


Sent from my iPhone using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-08-2014, 03:38 PM   #25
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Andy, I think you've likely had your question answered but I'm chiming in too. My standard recipe is:

2 cups flour
2/3 cup lard/shortening
5 tbsps (75ml) ice water
1 tbsp vinegar or vodka


Andy, that last tbsp of vinegar/vodka seems to do the trick in terms of a nicer edge on the pie crust.

When I split the dough, I use a bit more for the bottom than for the top.

Last tip, plunge your hands in icy water before working the dough. It will help you keep a flakier crust.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 12-08-2014, 04:53 PM   #26
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,361
Quote:
Originally Posted by Alix View Post
Andy, I think you've likely had your question answered but I'm chiming in too. My standard recipe is:

2 cups flour
2/3 cup lard/shortening
5 tbsps (75ml) ice water
1 tbsp vinegar or vodka


Andy, that last tbsp of vinegar/vodka seems to do the trick in terms of a nicer edge on the pie crust.

When I split the dough, I use a bit more for the bottom than for the top.

Last tip, plunge your hands in icy water before working the dough. It will help you keep a flakier crust.

Thanks, Alix. The vodka seems to be the secret to the solution of my dilemma.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-25-2015, 07:59 PM   #27
Assistant Cook
 
Join Date: Nov 2015
Location: Lisle
Posts: 4
Pie Crusts

I'mm new here but I just discovered the most amazing pie crust recipe. I used Crisco for years and then read the label one day and realized it was mostly all soy so I stopped using it. I started using coconut oil instead. I made my first pie crust with this recipe today and it is great.

1 and 1/2 cups of flour
1/2 cup coconut oil
1 tablespoon sugar
1/2 teaspoon salt
5-7 tablespoons cold water

Mix all dry ingredients together. Cut in coconut oil. Add water a tablespoon at a time. Make into a ball, wrap in plastic wrap and put in the fridge for 60 minutes (you can't skip this step). Roll out and fill.

This makes one pie crust for a 9" pie. I doubled the recipe for a double crust pie.
__________________
backtotheland1 is offline   Reply With Quote
Old 11-26-2015, 03:08 AM   #28
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,033
Quote:
Originally Posted by bakechef View Post
More water will help make it roll out better. I often make the dough to the point where it clumps when squeezed like all the recipes tell you to. Then I add enough vodka to make a nice soft dough. I learned this trick from America's test kitchen.
I do remember Chis mentioning that there was no need for dough to be almost bone dry. He did a demo of the dry pastry and sure enough he had the same problem as everyone else does. But when he did the second crust with more water, the dough rolled out so easy it was like magic.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-26-2015, 09:02 AM   #29
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Addie View Post
I do remember Chis mentioning that there was no need for dough to be almost bone dry. He did a demo of the dry pastry and sure enough he had the same problem as everyone else does. But when he did the second crust with more water, the dough rolled out so easy it was like magic.
Over the years I've decided to ignore all of the TV cooks who insist on dry pie dough and just add enough water to make a nice, easy to roll out dough. It still comes out tender and flaky. Sometimes I still use vodka but most of the time I don't.

I'm very suspicious when they demonstrate mixing the dry dough, then take a disk out to roll, somehow magically it doesn't split around the edges, but rolls out nice and round. I'm pretty sure that there is more liquid in that dough to make it pretty for the camera.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 11-26-2015, 09:27 AM   #30
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,033
Quote:
Originally Posted by bakechef View Post
Over the years I've decided to ignore all of the TV cooks who insist on dry pie dough and just add enough water to make a nice, easy to roll out dough. It still comes out tender and flaky. Sometimes I still use vodka but most of the time I don't.

I'm very suspicious when they demonstrate mixing the dry dough, then take a disk out to roll, somehow magically it doesn't split around the edges, but rolls out nice and round. I'm pretty sure that there is more liquid in that dough to make it pretty for the camera.
Gee, I thought I was the only one who thought that. Somewhere there is a Foo Stylist in the background.

I have often thought that the TV cooks live in another world. Have any of them ever cooked a meal with kids underfoot in a kitchen that leaves a lot to be desired? And they seem to have boundless counter space.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
crust, pie, recipe

Pie Crusts [FONT=Verdana][SIZE=3]I really don't like making pie crusts. Probably because it's a struggle to get them to come out right. But the are really better than the pre-made stuff so it's worth the effort. I use an Alton Brown recipe. Here are the ingredients for one crust. [B]One Crust:[/B] 3 Oz Butter, chilled 1 Oz Shortening, chilled 6 Oz AP Flour, plus extra for dusting tsp Table Salt C Ice Water [/SIZE][/FONT][FONT=Arial][FONT=Verdana][SIZE=3] The preparation is fairly standard in a food processor.[/SIZE][/FONT][FONT=Verdana][SIZE=3] For as long as I can remember, recipes have a caution to use the smallest amount of water that results in the dough sticking together when compressed. I do this and wrap and chill a disk of dough (or two). When I roll it out, the edges split to weird shapes like the profile of a mountain range. I have to do a lot of patching/mending to get a decent edge. I know if I buy prepared pie crusts, this doesn't happen. What do I do? Add more water? change the amounts or ingredients? Also, When making two crusts, do you separate the dough into two equal parts or allocate more than half to the top crust for something like an apple pie that can be fairly tall? I made an apple pie for Thanksgiving and it was really good but I did have the issue rolling out the dough. I used a deep dish dark glass pie plate and baked it at the bottom of the oven so the bottom crust would cook.[/SIZE][/FONT] [/FONT] 3 stars 1 reviews
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 09:50 PM.


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