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Pie Crust Bag

Lee's picture

Pie Crust Bag (post #64902)

in

Dorie Greenspan recommends this in her Baking at Home book.  I read it, bought it, stashed it in a cupboard and promptly forgot all about it (sigh, too much stuff to keep track of).  I found it when I was cleaning cupboards last week and used it over the weekend for a crostata crust.  It may turn me into an avid pie/tart maven.  It's the easiest, cleanest, most efficent, fool proof little gadget since the potato peeler.


http://www.kingarthurflour.com/shop/detail.jsp?select=C213&byCategory=C216&id=5228


And while I'm at it, I can't recommend David Lebovitz' galette dough from a past issue of FC highly enough.  Flaky, crisp, golden, buttery -- absolutely delicious and easy to make.


http://www.taunton.com/finecooking/recipes/plum_and_raspberry_galette.aspx?ac=fp


 


Edited 11/11/2008 4:29 pm ET by lee

MadMom's picture

(post #64902, reply #1 of 11)

Have you used it?  Forget it, I just reread your post, but have to ask another question.  How easy is it to clean?  Seems pretty easy to clean up the countertop, and that seems like going to a lot of trouble for not that much benefit.



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Risottogirl's picture

(post #64902, reply #2 of 11)

I was thinking the same thing. What are the edges made of? I am imagining nooks and crannies where flour, etc could get stuck.


I dislike some pastry bags because they just don't seem to get clean enough.


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

Lee's picture

(post #64902, reply #3 of 11)

It has a zipper and opens almost all the way around, so it lies flat like an open book.  I put it into a sinkful of soapy water to wash, rinsed it, wiped with a towel and draped it over my KA to dry completely.  There were no bits of dough anywhere.


I think it's a lot easier to clean than the granite counter, but the main advantage is that you end up with a perfectly round piece of dough that's exactly 14" in diameter, perfect for a 9" pie plate, and it requires only a tiny amount of bench flour.  I put a parchment-lined baking sheet over it, flipped it, peeled away the bag and I had the 14" crust I needed.


 

Risottogirl's picture

(post #64902, reply #6 of 11)

A zipper? Interesting!

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

Jean's picture

(post #64902, reply #4 of 11)

I just checked over at Amazon and their brand of this gadget got 5***** from everyone who reviewed it.  I have a doughbord, but this looks even easier. Guess I'll have to try it. I love being enabled by a CTer. :)



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Lee's picture

(post #64902, reply #5 of 11)

I think you'll like it!

Madeleine's picture

(post #64902, reply #7 of 11)

Hmm..I bought one of these (or something similar, I guess) many years ago and did not find it user friendly. Perhaps it has been improved upon. Maybe I should try it again?

Madeleine

Madeleine
veronica320's picture

(post #64902, reply #8 of 11)

I have a cheap way around this, if anyone's interested. During the holidays, I use lengths of rubbery shelf liner and plastic newspaper bags.

I lay down the liner, dust it with a little flour, roll out the pastry, roll the whole thing up and slide it into the newspaper bag. I can stash several in the freezer and then toss the liner in the laundry when all done. I got the produce guy to cut me a length of the thick black stuff - it's wider and sturdier. I am a cheapskate.

Gretchen's picture

(post #64902, reply #9 of 11)

That's a good TIP (now that I understand it!). Send it in!!


I'm not sure what it is you got the produce guy to cut for you--and my rubbery shelf liner is sort of rough.  Just for clarification if you do send it in!!


Gretchen
Gretchen
veronica320's picture

(post #64902, reply #10 of 11)

Glad you liked it - sorry if the description was obscure. The grocery stuff is laid beneath the produce. It's black, thick, and fairly wide, with little bubble-like texture instead of the wiggly ridges on the shelf liner. Sort of like a miniature version of that non-slip stuff people put in the back of cars & trucks.

Gretchen's picture

(post #64902, reply #11 of 11)

Great. I know exactly what you mean, and that would be good for this. Thanks. Submit the tip--no fooling.

Gretchen

Gretchen