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pie crust problems

brett_ashley's picture

pie crust problems (post #65202)

in

I'm making Julia's quiche lorraine tonight and decided to try the classic pie crust from T&T. It is a crumbly mess. I followed the directions to a tee. I don't have a scale but I think I converted right...11.25 oz is 2 1/2 cups plus 2 Tbsp plus 1 1/4 tsp flour, right? Is it the water maybe? 3 oz equals 1/3 cup right? or are fluid ounces and oz different?

it's shortbread dough consistency--i guess i could just press it in the bottom of the pie plate and have a thicker crust. but rolling is not going to happen.

feeling kind of dumb here.

TracyK's picture

(post #65202, reply #1 of 7)

Sounds like too much flour. I usually use 1 cup = 4.5 ounces as my default measurement for flour.


You could add a bit more water, then dump the crumbs into a baggie, squish it together, wrap well and let it rest for a couple hours... sometimes a nice rest gives the flour more of a chance to absorb the moisture.


Or you could just add another knob of butter and add ice water until it comes together.



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

Gretchen's picture

(post #65202, reply #2 of 7)

Do what Tracy said. I think pie crust is very much one of those things that you probably can follow to a "tee" and it may not be "right". The humidity, flour, butter, etc. all could be just a bit different.   Julia herself spent a lot of time "perfecting" that recipe.

Gretchen

Gretchen
Biscuit's picture

(post #65202, reply #3 of 7)

Ooo - way too much flour!


A cup of flour weighs approximately 5 oz for scoop and sweep.  So 11.25 would be 2 cups plus about 2-3 tbl. only.


"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

brett_ashley's picture

(post #65202, reply #4 of 7)

thanks y'all. i've always followed these directions on King Arthur site that say 4.25 oz! so frustrating!

http://www.kingarthurflour.com/recipes2008/measuring-flour.html

MEANCHEF's picture

(post #65202, reply #5 of 7)

The answer is not too much flour, but not enough water.  Measurements for pie dough are never exact because different flours, different humidity, different time of the year etc all influence moisture absorption.  The key is to add enough water until the proper consistency is achieved.

TracyK's picture

(post #65202, reply #6 of 7)

Don't you have to have the proper flour-to-fat ratio first, though?


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

MEANCHEF's picture

(post #65202, reply #7 of 7)

Yes, but a few tablespoons more or less isn't critical.