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pie crust emergency

cyalexa's picture

pie crust emergency (post #65276)

in

The crust for pumpkin pie in Bakewise broke into quarters when I folded it for transfer to the pan, so I pitched it. I have 2 discs of cream cheese pastry in the refrigerator right now. I can ruin one and still have one more chance. After that it's off to WalMart for a premade crust.


Here is my plan, please reply if you think I am making a mistake:
Roll and put in (glass because I have 2 of those) pan tonight. Refrigerate 40-60 minutes then freeze overnight. Blind bake (very!) early in the morning. Fill with warm pumpkin custard while the crust is still warm and bake until custard is jiggly rather than liquid in the center. 


I would like to try the upside down blind bake. Does that squash the fluted edge?


What do veterinary medicine, dressage, and pastry have in common? You never stop learning! 


 


 

Canuck's picture

(post #65276, reply #1 of 13)

All makes sense to me except the freezing. Why not just keep it in the fridge?


Happy Thanksgiving!

cyalexa's picture

(post #65276, reply #2 of 13)

I read somewhere that refrigerating allowed the gluten to relax so as to minimize shrinkage and freezing made the butter melt later so as to improve flakiness. Whatever it was I was reading was not refering to a cream cheese crust so some or all of what I said may not apply. A little knowledge is a dangerous thing!  

Gary's picture

(post #65276, reply #3 of 13)

Time will let the gluten relax; it is not temperature dependent. The crust is put in refrigeration to prevent bacterial growth. A glass pie plate will probably crush any decorative crust if you try to blind bake upside down unless the crust does not extend above the rim of the plate.

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.

cyalexa's picture

(post #65276, reply #4 of 13)

Thanks, I was hoping you would reply.

cyalexa's picture

(post #65276, reply #5 of 13)

Progress report:


New pastry rolled out well and went into pan easily. Refrigerated overnight, put in freezer for 30 minutes, blind baked with weights (beans). After taking out the weights the bottom ballooned considerable but I was at the ready with my fork to poke and push it back down. Perhaps the weights were removed too soon. Warm custard was poured into the warm crust and back inot the oven it went. After about 25 minutes the top of the crust was getting pretty brown but the bottom was still pale and the custard was still liquid in the center. I lightly laid foil over the exposed crust and put the pie back in for about 10 minutes, this time on the lowest shelf and on my stone. I'm still concerned about a soggy bottom but I can't do anything else about it now. Next year (note to self - find this thread next year) I will keep the weights in longer and once the crust is filled I will finish baking on the stone.


Happy Thanksgiving everyone.

leonap's picture

(post #65276, reply #7 of 13)

I made Cooks Country Pumpkin Praline Pies this year. I used Pioneer Woman's pie dough but pre-baked the pie crusts per CC's instructions with this recipe. They have you use pie weights for 20-25 minutes at 350 degrees or until the dough is "dry under the foil." Kind of hard to tell and some of the dough stuck to the foil after 25 minutes in the oven, but I scraped it off the foil and proceeded. Then they tell you to prick the crusts with a fork several times and bake until lightly browned, IIRC, about 10 minutes. Then you fill it and bake. Even though the filling baked for another 45-50 minutes or so, the edges did not need to be covered and it turned out really well.

http://www.cookscountry.com/recipe.asp?recipeids=3725&bdc=44700&Extcode=L9MN3AA00

The two pecan pies I made prior to these, I baked on the lowest shelf per a tip I picked up on a blog and they turned out great. No blind-baking, the bottom of the crust was nicely browned and the edges did not burn. Not sure if it would work with pumpkin pie, but it is definitely worth trying....if I can remember when I make pumpkin pies again a year from now!

Hope you're having a wonderful Thanksgiving!

cyalexa's picture

(post #65276, reply #8 of 13)

Thanks for the ideas and the link. Is PW's pie dough on her website? I only just recently realized that she was from OK.


How are the kitties?

leonap's picture

(post #65276, reply #10 of 13)

Yes, PW's pie crust is on her site. Her directions could be better, IMHO, but I'm quite happy with the results.

Here are my notes: Mix salt in with flour. Oh, yeah, I end up using 3.5 cups of flour. I break the Crisco up into 1" chunks, toss lightly in the flour to coat each piece, before working it in with a pastry blender. Not to insult you there, but it didn't occur to me to do this the first three times I made this. It makes a huge difference. I also mix the water, vinegar and beaten egg together. She also says if frozen, allow to thaw for 20 minutes. Ha! Mine took an hour to thaw to just a chilled state.

Again, not to insult you, but after making 7 pies this week, I feel I am finally getting somewhere with handling pie dough. Two things I have always resisted doing (why?) was to flour liberally, really liberally, and turning the disc a quarter turn after a roll in each direction, over and over until it is close to the desired size. And two more things: using a dough scraper to lift it and fold into quarters instead of trying to roll it over the rolling pin. All these things combined improved my pie dough confidence, for sure. lol.

The kitties are doing really well. I will take Sugar back in next week so they can redo the blood tests. He is back to his old self, very demanding for attention but in the sweetest ways so that you can't resist him. Fat boy Mr. Niles has put on another pound, so I have to get serious about cutting his food back. A lot easier said than done. Thanks for asking! I was going to email you after I get the test results back. Of course, I still will.

cyalexa's picture

(post #65276, reply #12 of 13)

Thanks for the details. I'll watch for the e-mail.

leonap's picture

(post #65276, reply #13 of 13)

You're welcome. I am going to make a point of making pies more often until I get good at it. lol! Just found out a neighbor has a sweet tooth so I have a willing victim. :-)

mireille_c's picture

(post #65276, reply #6 of 13)

For a good tip, read the msg I wrote yesterday: 47572.41

cyalexa's picture

(post #65276, reply #9 of 13)

Thanks for the link. I bet that would have worked on the dough I pitched. I would have described my dough as weak (ie. did not have the strength to hold together across the folds) vs. brittle, but brittle may be the more technically correct word.

mireille_c's picture

(post #65276, reply #11 of 13)

You describe our gluten-free dough by the letter.
I'm sure it would have worked.