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Old 06-20-2016, 05:09 AM   #41
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Originally Posted by rodentraiser View Post
I have a simple dough recipe I use (requires neither vodka nor Russian drinking songs - don't know if that's good or bad). I got this from Allrecipes.com:

4 oz cream cheese, softened

1/2 cup butter, softened

1 cup flour

Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.

Preheat oven to 325 degrees F (165 degrees C).

Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

This is for tart shells. You can double the recipe for a one crust pie.

I don't usually make pie crusts. I can never get them to roll out without the dough sticking to the rolling pin. I don't care how much flour I put on the crust or the pin, when I lift the pin, half the dough comes up with it. Not to mention that when I roll, pieces of dough come up sticking to the rolling pin and leave holes to be patched in the dough. My pie crusts end up looking like a street with a million fixed and unfixed potholes.

So I've pretty much given up on that. I buy pie crusts from the store now unless I make the dough above for tarts. Those I just press into a muffin pan by hand.

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Old 06-20-2016, 05:05 PM   #42
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Thanks, but I had one of those. It didn't work that well and then I had a rolling pin cover to wash as well!
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Old 06-20-2016, 09:19 PM   #43
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I use a marble rolling pin. Nothing sticks unless it is an EXTREMELY and I do mean EXTREMELY soft dough.
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Old 06-21-2016, 01:20 AM   #44
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Originally Posted by medtran49 View Post
I use a marble rolling pin. Nothing sticks unless it is an EXTREMELY and I do mean EXTREMELY soft dough.
serious pins for serious bakers, Nothing stickst to marble, particularly if it is cold.
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Old 06-21-2016, 01:29 AM   #45
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I use a pine roller, I can't remember where the handles went,

A little flour and it doesn't stick.
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Old 06-22-2016, 06:19 PM   #46
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I might have to look into that. I bought what I thought might be a marble roller from Bed Bath & Beyond, but it had "caps" on the end side that kept coming loose and I could only imagine all the water and dirt that went into it. It was only about $10 and it also pulled up all the dough every time I used it, so I chucked it.

You might get the idea here the problem wasn't as much the pie dough as it was the nitwit trying to roll it out and you'd probably be right.
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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
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