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I am freaking about pie crust

Barbara48's picture

I have already made the dough for the vodka pie crust twice. This one looks fine. It is in two disks in my fridge. I bought this pastry crust cloth from Sur La Table that hooks on to the counter. Can I roll out the crust and put in the pan and freeze it? Any tips? I want to master this. It is the one thing on Thanks giving that makes me nuts.


Edited 11/21/2009 2:59 pm ET by Barbara48

AmateurCook's picture

No help here, but I wish you luck.  :-)   Pie dough and rolled cookie dough are my undoing.  Many have ended up in the garbage.  I only cut about 6 gingerbread men last year before giving up and tossing the dough.


 

cyalexa's picture

I am also fretting pastry this year. Hear are some of the things I've read that pertain to your question: The vodka crust is supposed to be wet and requires a lot of flour to roll. More than one reference recommends freezing the dough in its pan and baking directly out of the freezer. They were not talking about vodka pastry, however. I'm going with  Corriher's recipe in Bakewise. Butter-flavored shortening is well worked into the flour (Wondra!), a bit of corn syrup and dry milk are also in the crust. It's rolled without chilling and put in springform pan with crumbs on the bottom. The pumpkin custard is started on the cooktop then it and the raw crust are finished in the oven.

Barbara48's picture

I have already done the vodka pie crust. Now I am fretting about getting it into the pan.I am going to do either the Ultimate Pumpkin pie from Epicurious or something like that. That part I am good with-it is the pie crust part that I can't do. I may roll it out and put it in the pan. at least I will know if I have to run out and buy ready made ones.


Edited 11/21/2009 5:29 pm ET by Barbara48

Astrid's picture

An easy way to get the rolled out crust into the pan is to fold it over once so that it is half moon shape, then fold again to make a quarter crust. Slip the dough into the edge of the pie pan and then unfold the crust. Voila, the full crust.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Barbara48's picture

I will try that.

Jean's picture

Or roll it up over your  rolling pin, and unroll it over the pie tin.


A  clear conscience is usually the sign of a bad memory.
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help to provide free mammograms for women in need

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
mireille_c's picture

I'm quite experienced about hard to switch to pie plate crusts with the gluten-free crusts. They are extremely brittle.

Here's what works the best for me:
You roll the dough in between 2 saran wraps with the 2 sides touching the dough sprayed with Pam.
Then, you put it on a cookie sheet and let it about 10 min. in the freezer for it to hardne a little. Not too much, as it will be too hard and will break.
Remove the upper saran and turn the dough onto the plate.

Lee's picture

This won't help you now, but I bought a pie crust bag from KA when I saw it recommended in Dorie's Baking book.  I love it!  It makes rolling and transferring the crust to the pie plate easy as, well, easy as pie.  ;0)


http://www.kingarthurflour.com/shop/items/pie-crust-bag

Barbara48's picture

I had one i bought from QVC and never used it. When we moved to an apartment, I thought I would never need it. Oh, well.I went to see if they had one at WS. Found a pastry cloth at Sur La Table and i will make do with that.I think i will do it now and freeze them.

Lee's picture

It's interesting that so many of us hate to make pie crust, myself included.  I'm sure yours will be fine.  Good luck!

roz's picture

I always roll the pie dough between two sheets of plastic wrap, like SaranWrap. When finished rolling out, one side slips off, put your dish upside down over the crust and flip. Most times I make a rustic galette type tart, so parchment paper on top and flip.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Barbara48's picture

The pie crust is rolled out, in the pan and into the freezer. I did not want to find out on Thursday morning that it was a no-go.There were little bits of butter throughout the dough but I think that is OK.
I used the pastry cloth with the hook and once I figured out how to do it, it was a real help.The dough did not seem that fragile and if it tastes at all OK I will do it again. It looks really home made since I can't crimp pie crust,either.
I want to thank all of you who talked me through it along with the people that commiserated with me.

TracyK's picture

Little bits of butter throughout is EXACTLY what you want... I think it sounds perfect! :)


We are all in the same boat, you and me and ex-Gov. Palin and Rep. Joe Wilson, and wealth and social status do not prevail against disease and injury. And now we must reform our health insurance system so that it reflects our common humanity. It is not decent that people avoid seeking help for want of insurance. It is not decent that people go broke trying to get well. You know it and I know it. Time to fix it.

                                                            -- Garrison Keillor

Sondra's picture

God bless you, dear!  In the same boat, made apple pie yesterday with Dorie Greenspan's Good for Everything Pie Crust, and Abby Dodge's APple cider pie filling.


Lol, pie crust tastes great, filling is good, but pie does NOT look perfect.


I keep trying, here's to your success, kid. 

Barbara48's picture

There is always next year. However, now that I have had one success and bought the pastry cloth I might make another. No promises,tho.

Lee's picture

Don't fret about it not looking perfect.  That's how one knows it was homemade with love.  :0)


That's my favorite pie crust recipe!

caroljay's picture

The word you want is "rustic."  All of my pies are rustic - that's how you know they are homemade! ;^)


Caroljay

Syrah's picture

You could even say Artisan. :-)

Sondra.. I'll have as much pie as you'll give me.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained."
-Marie Curie
My perseverance will be rewarded.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Jean's picture

OK, the pie dough discs I made yesterday are in the fridge. (the vodka recipe) They look pretty good to my untrained eye. Now do I let them warm up a bit or roll them straight from the fridge?  Can you tell I'm used to doing Pillsbury?


 



A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gary's picture

They can go straight into the oven. They are thin enough that they'll warm up in a couple of seconds once they hit the hot oven. Good luck.


Edited 11/25/2009 8:38 am ET by Gary

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

cookgreen's picture

I think she still needs to roll them.

cookgreen's picture

For me it depends on which fridge, one must be quite colder than the other. I try to do them by hand first, working them even flatter before I start rolling. It might also depend on how flat your disks already are, could take just minutes to get them into rolling mood.

ETA, sometimes the hand shaping helps warm them up enough too. Unless you've cold hands and a warm heart, LOL!


Edited 11/25/2009 9:28 am ET by cookgreen

Jean's picture

Thanks. They're about an inch thick. I'll fondle them a bit before i start beating them up. :)


A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
cookgreen's picture

Oh my, watch out, or we're heading for the corner!

Marcia's picture

I do beat mine with a rolling pin before rolling, but they need a little time out of the refrigerator. It's not absolutely necessary but it helps.

Barbara48's picture

I just rolled mine out on a pastry cloth. They seemed to handle pretty well and were not wet.I put them in the pan and froze them. I guess I will let them thaw before I put the pumpkin filling in them. They look rustic. I was all set to make a Pillsbury run but it was fine.

Jean's picture

Thanks all.  Why do I do these experiments when it matters? Maybe for the adrenalin rush, but I must be nuts. Company starts drifting in after supper, but time enough for a pie crust run if I need it. Sandwich bread is made. The rolls will need shaping in about 10 minutes, then lunch, then apple pie. :) The pumpkin is in the oven with a Pillsbury crust. :)


A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gary's picture

If when you start to roll them, they crack, then they are too cold. Hitting them with a rolling pin will help to soften them up. I misread your other post. Sorry about that.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Jean's picture

You're forgiven . ;P  Rolls are in the oven now. Time to quit fretting and just DO it.


A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Jean's picture

Well that was an experience!!!  I doubt I'll try that recipe again. LOL


I might use some vodka in place of the ice water in another one though.  I ended up using so much extra flour to be able to control it that it made me wonder why is just didn't call for more flour in the recipe!


Anyway, I fought it into submission, had a terrible time getting the top crust in place--had to really futz around with it and ended up covering my mistakes with some oak leaves.  If the bottom crust doesn't hold up, we may end up serving the pie in bowls. But anyway. Here it is for your amusement.



 



A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
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