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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

roz's picture

(post #65270, reply #31 of 57)

Wow! That is gorgeous!

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

(post #65270, reply #32 of 57)

That looks way better than mine.

Adele's picture

(post #65270, reply #33 of 57)

What pretty leaves!

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

nexus's picture

(post #65270, reply #34 of 57)

Beautiful!


Cheryl

dorcast's picture

(post #65270, reply #35 of 57)

That is beautiful.
Did I miss what's inside?

Marcia's picture

(post #65270, reply #36 of 57)

Jean, that looks far better than my pies ever do. My late MIL made the most beautiful pies, but they always tasted vile. Poor woman was a dreadful cook, but she did make a pretty pie. Looks are not everything. That's what I tell myself about my pies and sometimes even rustic tarts. lol

MadMom's picture

(post #65270, reply #37 of 57)

Beautiful, what's inside? 



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Jean's picture

(post #65270, reply #38 of 57)

The cider apple pie from Abby Dodge. I love thickening the juices before putting the apples in the pie. I love Chiqui's ?? caramel apple pie too, but it's more work than this one.


If bad comes to worse, we can eat it out of a bowl with lots of ice cream -- and there's always the standard My Mom's pumpkin pie, made with the old faithful crust in a roll. :)



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
MadMom's picture

(post #65270, reply #39 of 57)

Sounds good.  I've been known to eat pie from a bowl with ice cream!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

mireille_c's picture

(post #65270, reply #41 of 57)

I have been too late for the tip, but you succeeded anyway. It's beautiful

Risottogirl's picture

(post #65270, reply #44 of 57)

That is so pretty!

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Syrah's picture

(post #65270, reply #45 of 57)

So pretty!

"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

KarenP's picture

(post #65270, reply #46 of 57)

That is a beautiful pie! You're making me rethink those mini cutters for pie edges.

Jean's picture

(post #65270, reply #47 of 57)

These covered a multitude of sins. :) Got the little package of 4 on sale for 5 bucks a few years back. Saw them on line recently for closer to 5 bucks each! I tried 'floating' some on my pumpkin pie too, but they sank. I covered that goof by baking some on parchment and arranging them around the edge after the pie was baked. That worked OK too.


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
Canuck's picture

(post #65270, reply #48 of 57)

LOL. I sank leaves into a pumpkin pie too--and fixed them the same way. Yours looks lovely.


Happy Thanksgiving!

KarenP's picture

(post #65270, reply #49 of 57)

LOL Great warning!  So either superglue to the side of the pie or bake and add later.


Happy Thanksgiving!

Barbara48's picture

(post #65270, reply #50 of 57)

Is Superglue food safe? If so, I have a few things I could use it for. LOL

KarenP's picture

(post #65270, reply #51 of 57)

superglue no, but royal icing, a distant cousin is....now your teeth, thats a different matter! LOL!

Sondra's picture

(post #65270, reply #52 of 57)

Oh, Jean!!!  Beautiful, just beautiful.  I'll bet it was all scarfed up!

Jean's picture

(post #65270, reply #53 of 57)

Thanks for all the compliments, but I really wasn't fishing for them. The crust was tasty -- why not with all that butter? and held up quite well with cutting considering how uncooperative it was going into the pan. One thing I didn't take into consideration was the use of the deep dish pie plate. I probably should have placed it on the lower shelf while baking but never gave it a thought. A few little pretty cut-outs covers a multitude of sins.


I really need a lot more practice, but neither of us needs the carbs!



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
MadMom's picture

(post #65270, reply #54 of 57)

I'm with you.  If I made more pies, I would probably be much better at it, but Willie Ray and I neither one need to eat desserts.  I splurge for the holidays.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Marcia's picture

(post #65270, reply #57 of 57)

Lovely tasting butter crust and beautiful leaf decorations...how could it not be good? Very pretty pie, that.

Gary's picture

(post #65270, reply #27 of 57)

She obviously was not using the recipe for the self-rolling dough, I guess. : )

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.

butterscotch's picture

(post #65270, reply #42 of 57)

Jean, it looks just lovely, and somehow the leaves seem especially appropriate for an apple pie.


Have a joyous Thanksgiving.

leonap's picture

(post #65270, reply #43 of 57)

It is absolutely beautiful!

Tiroleanchef's picture

(post #65270, reply #55 of 57)

 I've used this ratio for years and swear by it: 2 C Flour, 6oz Salted Butter, 6 TB Ice Water, 1tsp Sugar (if using for a dessert). It rolls out perfectly every time. I don't let the dough rest. I roll it right away, put in the pie plate, freeze it for 30 minutes, then continue with the recipe. Sorry, can't help you with vodka pie crust. Hope this helps for the future. :)

Barbara48's picture

(post #65270, reply #56 of 57)

I could try it but I think I will stick to the vodka for now. If i do well again I will branch out.