"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-19-2020, 07:12 PM   #1
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,672
Perfect Pie

This method never fails me. First, the text instructions followed by pictures. This fo you new bakers who have yet to perfect you pie crusts.

It is a spectacular vessel of flour, salt, fat, and water made to hold everything from lemon curd to the richest fruit. It can be filled with mixtures of potato, meat, and veggies, and served with gravy. It can hold whipped cream and chocolate cookies. Itís a wonderful thing. So letís get started.

First, get all of your ingredients, pans, and tools together.

Pie Crust Prep

There is 3 1/2 cups of flour in that bowl. In the measuring cup lay 5 cups of freshly picked and cleaned blueberries. That little bag in the back is tapioca starch, or flour. You will also notice a tub of lard, and a cellar of sat. Oh, and letís not forget the lemon. All of these will be used in their time. Here;s an ingredient list for you.

Crust: 3 1/2 cups all-purpose flour

1 1/2 tsp. salt

1 1/4 cups lard

Filling: 5 cups blueberries

2/3 cup sugar

1/4 tsp. nutmeg

5 tbs. tapioca starch

3 tsp. lemon juice

1/2 tsp. cinnamon



Other ingredients: 1 large egg 3 tbs. milk

Preheat the oven to 450 degrees F.

Making the crust:

Measure the salt into the flour and whisk to evenly distribute the salt. Add the lard.

add lard Cut the lard into the flour. cut the fat

When the fat is completely cut in, the mixture will look like pebbles in the bowl.

Pbbel stage Drizzle 1 cup of water all over, and stir gently, just until a ball forms.

after the water And now we make the crust. Sprinkle flour all over your working table, or counter top. Remove half of the dough and form into a thick patty. place the patty onto the table and slide around on the flour to coat the patty bottom. Sprinkle more flour on top of the patty.

rolling the dough Use a rolling pin, starting from the dough center, and push outward with slight downward pressure. Turn the pin and push from the center again. Keep this process going until the dough is formed into a thin crust that is about 4 inches larger than you pie plate.

When the crust is rolled out, place the pie pan upside down in the middle of the crust.sizing the crust to the pan Next, cut the crust so that it is about 2 inches larger that the pie plate rim, and the edges are smooth.

Right Sized Crust Now comes the tricky part, getting the pie crust into the pie plate. But itís not so tricky if you know how. Simply remove the pie plate and set it to the side. Slide a thin spatula under the crust to make sure it isnít stuck to the table. Finally lift one side and fold the crust in half. Lift the crust and place it into the pie plate so that the fold crosses the center of the plate. Unfold the crust and gently center it.

Crust in the pie plate Now, tuck the excess dough between the crust sides and the pie plate, leaving a half inch of dough sticking up. Flute the edges with the thumb and forefinger of both hands. Fluting the crust

It should look like this when you are done.

Fluted Crust

Follow the same procedure to make the top crust, again making the crust about 3 to 4 inches larger than the rim of the pie plate.

In a small bowl, beat the egg with the milk to make egg wash.

Ina large bowl, combine the sugar, tapioca flour, and spices. Add the lemon juice and 3 tbs. of water. Stir until well mixed. Add the blueberries and gently stir to coat. Pour the berries into the bottom crust.

full of berries Fold the top crust in half and place the folded side across the center.

pie crust pick up Unfold and again press the excess crust behind the original crust. Flute the edges again. When the crust is in place, brush with the egg wash. Dust with granulated sugar.

Egg-wash on crust

Your pie is now ready for the oven. Place a cookie sheet under the pie plate to catch any drips. Bake for ten minutes. Turn the oven down to 350 degrees F. and bake for 40 minutes more. Remove from the oven and let cool.

blueberry pie

Yeh, it dripped a little, but I donít care. Thatís my working surface,and itís been bleached, and scrubbed, and will be again tonight. This pie is perfect, but needs to cool completely for the filling to set.

You can use canned fruit filling if you want too. I had enough leftover crust for another pie. So I opened two cans of peach pie filling and made this.

peach pie from left-over dough Peach pie ready for the oven Peach Pie

Sorry everyone, but Iíve gotta go. I hear a pie calling my name.

Seeeeeya; Chief Longwind of the North

Attached Thumbnails
Click image for larger version

Name:	Blueberry Pie Setup.jpg
Views:	69
Size:	50.3 KB
ID:	44093   Click image for larger version

Name:	Floour & Lard.jpg
Views:	6
Size:	34.0 KB
ID:	44094  

Click image for larger version

Name:	Cutting in the Fat.jpg
Views:	6
Size:	43.7 KB
ID:	44095   Click image for larger version

Name:	Pea Gravel.jpg
Views:	5
Size:	46.4 KB
ID:	44096  

Click image for larger version

Name:	Pie Dough.jpg
Views:	5
Size:	46.2 KB
ID:	44097   Click image for larger version

Name:	DSCF0173.jpg
Views:	5
Size:	60.6 KB
ID:	44098  

Click image for larger version

Name:	Pie Crust Cut to Size.jpg
Views:	5
Size:	50.8 KB
ID:	44099   Click image for larger version

Name:	Pasty Folded.jpg
Views:	6
Size:	31.2 KB
ID:	44100  

Click image for larger version

Name:	Pie Crust Fluited.jpg
Views:	5
Size:	65.0 KB
ID:	44101   Click image for larger version

Name:	Top Pie Crust.jpg
Views:	5
Size:	71.6 KB
ID:	44102  

Click image for larger version

Name:	Filling in Pie Crust.jpg
Views:	4
Size:	90.9 KB
ID:	44103   Click image for larger version

Name:	DSCF0134.jpg
Views:	4
Size:	29.3 KB
ID:	44104  

__________________
ďNo amount of success outside the home can compensate for failure within the homeÖ"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-19-2020, 07:22 PM   #2
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,672
oops! the folded crust picture shouldn't' have been in there. but these pictues should have.

Seeeeya; Chief Longwind of the North
Attached Thumbnails
Click image for larger version

Name:	Egg Wash on top.jpg
Views:	3
Size:	63.0 KB
ID:	44105   Click image for larger version

Name:	Baked Pie.jpg
Views:	3
Size:	80.8 KB
ID:	44106  

__________________
ďNo amount of success outside the home can compensate for failure within the homeÖ"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-20-2020, 08:52 AM   #3
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,065
81 years old, been baking pies for years and.. I still can't flute.

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 11-21-2020, 06:41 AM   #4
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,645
I am the same, Ross. While not yet 81, pie crusts and fluting have never gone well for me. My 32 year old niece taught me how to make a passable pie crust!
__________________


~Kathleen

A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 11-22-2020, 08:10 PM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,588
Absolutely gorgeous. I suppose you have some special device to cut the top crust into that fancy holy shape?

And thank you very much. I am yet to make my own crust, but this instructions might be just perfect enough for me to try.

Thank you.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-23-2020, 12:29 PM   #6
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,672
Quote:
Originally Posted by CharlieD View Post
Absolutely gorgeous. I suppose you have some special device to cut the top crust into that fancy holy shape?

And thank you very much. I am yet to make my own crust, but this instructions might be just perfect enough for me to try.

Thank you.

I do have a device for cutting out the top. But it's easily done by making a lattice crust as well. You simply cut the top crust, once rolled out, into strips, and then weave them into a top crust. Here's a video on how to do that. It isn't difficult.

https://www.google.com/search?q=Yout...IsWttQbfsrtg13

To flute the edges, gently pinch the crust edge between your thumb and index finger. Hold your other index finger to one side of your thumb, and gently twist the pinched dough. Move your thumb and index figer to pinch the dough beside the first flute, and repeat. Here's another video sowing the technique:

https://www.recipetips.com/kitchen-t...rust-edges.asp



I hope this makes it easy for you, my friend. Here's a link for purchacing the crust cutout I use:

https://www.amazon.com/Nordic-Ware-L.../dp/B000UPR0Z8

Seeeeya; Chief Longwind of the North
__________________
ďNo amount of success outside the home can compensate for failure within the homeÖ"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-23-2020, 12:39 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,907
Here's a video with some more fun ideas.
https://youtu.be/O84C-LOAyQg
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Tags
flour, fruit, lard, pie, recipe, salt

Perfect Pie This method never fails me. First, the text instructions followed by pictures. This fo you new bakers who have yet to perfect you pie crusts. It is a spectacular vessel of flour, salt, fat, and water made to hold everything from lemon curd to the richest fruit. It can be filled with mixtures of potato, meat, and veggies, and served with gravy. It can hold whipped cream and chocolate cookies. Itís a wonderful thing. So letís get started. First, get all of your ingredients, pans, and tools together. Pie Crust Prep There is 3 1/2 cups of flour in that bowl. In the measuring cup lay 5 cups of freshly picked and cleaned blueberries. That little bag in the back is tapioca starch, or flour. You will also notice a tub of lard, and a cellar of sat. Oh, and letís not forget the lemon. All of these will be used in their time. Here;s an ingredient list for you. Crust: 3 1/2 cups all-purpose flour 1 1/2 tsp. salt 1 1/4 cups lard Filling: 5 cups blueberries 2/3 cup sugar 1/4 tsp. nutmeg 5 tbs. tapioca starch 3 tsp. lemon juice 1/2 tsp. cinnamon Other ingredients: 1 large egg 3 tbs. milk Preheat the oven to 450 degrees F. Making the crust: Measure the salt into the flour and whisk to evenly distribute the salt. Add the lard. add lard Cut the lard into the flour. cut the fat When the fat is completely cut in, the mixture will look like pebbles in the bowl. Pbbel stage Drizzle 1 cup of water all over, and stir gently, just until a ball forms. after the water And now we make the crust. Sprinkle flour all over your working table, or counter top. Remove half of the dough and form into a thick patty. place the patty onto the table and slide around on the flour to coat the patty bottom. Sprinkle more flour on top of the patty. rolling the dough Use a rolling pin, starting from the dough center, and push outward with slight downward pressure. Turn the pin and push from the center again. Keep this process going until the dough is formed into a thin crust that is about 4 inches larger than you pie plate. When the crust is rolled out, place the pie pan upside down in the middle of the crust.sizing the crust to the pan Next, cut the crust so that it is about 2 inches larger that the pie plate rim, and the edges are smooth. Right Sized Crust Now comes the tricky part, getting the pie crust into the pie plate. But itís not so tricky if you know how. Simply remove the pie plate and set it to the side. Slide a thin spatula under the crust to make sure it isnít stuck to the table. Finally lift one side and fold the crust in half. Lift the crust and place it into the pie plate so that the fold crosses the center of the plate. Unfold the crust and gently center it. Crust in the pie plate Now, tuck the excess dough between the crust sides and the pie plate, leaving a half inch of dough sticking up. Flute the edges with the thumb and forefinger of both hands. Fluting the crust It should look like this when you are done. Fluted Crust Follow the same procedure to make the top crust, again making the crust about 3 to 4 inches larger than the rim of the pie plate. In a small bowl, beat the egg with the milk to make egg wash. Ina large bowl, combine the sugar, tapioca flour, and spices. Add the lemon juice and 3 tbs. of water. Stir until well mixed. Add the blueberries and gently stir to coat. Pour the berries into the bottom crust. full of berries Fold the top crust in half and place the folded side across the center. pie crust pick up Unfold and again press the excess crust behind the original crust. Flute the edges again. When the crust is in place, brush with the egg wash. Dust with granulated sugar. Egg-wash on crust Your pie is now ready for the oven. Place a cookie sheet under the pie plate to catch any drips. Bake for ten minutes. Turn the oven down to 350 degrees F. and bake for 40 minutes more. Remove from the oven and let cool. blueberry pie Yeh, it dripped a little, but I donít care. Thatís my working surface,and itís been bleached, and scrubbed, and will be again tonight. This pie is perfect, but needs to cool completely for the filling to set. You can use canned fruit filling if you want too. I had enough leftover crust for another pie. So I opened two cans of peach pie filling and made this. peach pie from left-over dough Peach pie ready for the oven Peach Pie Sorry everyone, but Iíve gotta go. I hear a pie calling my name. Seeeeeya; Chief Longwind of the North 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




All times are GMT -5. The time now is 02:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.