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Pie crust Question

Jean's picture

Pie crust Question (post #65233)

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John Besh in his Bourbon Pecan Pie instructs you to butter and flour the pie plate.  How many of you do this step?


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Marcia's picture

(post #65233, reply #1 of 19)

Never heard of doing so -- pie and tart crusts have so much fat that it's usually considered unnecessary.

The reason he may do it is because his filling is ultra sticky, and if it seeped through any break in the crust it would be almost welded to the pan. Since I'm not baker, this is just a guess. ;-)

TracyK's picture

(post #65233, reply #2 of 19)

Never seen the point, really... enough butter/fat in the pie crust that I haven't ever had a sticking problem. It'd be like greasing a cookie sheet. :)


Then again, maybe the filling tends to leak through and become one with the pie dish?



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Gretchen's picture

(post #65233, reply #3 of 19)

Could be extra browning. I always pre-bake my pie crusts anyway.

Gretchen

Gretchen
thecooktoo's picture

(post #65233, reply #4 of 19)

I just looked at the recipe and it's almost identical to the one  I use...and I've never buttered and floured a pie pan in my life.  I probably would not bother with it.


Jim

Gretchen's picture

(post #65233, reply #5 of 19)

BUT as someone who almost only makes pecan pies, I still blind bake the crust.

Gretchen

Gretchen
thecooktoo's picture

(post #65233, reply #7 of 19)

Oh, I blind bake it also...partially, then coat the inside with an egg wash and then dry it out good before filling.  (Waterproofs the crust).


Jim

MadMom's picture

(post #65233, reply #8 of 19)

Good idea.  I attended a cooking class once where the instructor said that instead of dotting the top with butter, one should rub it on the crust, making a nice impermeable layer to hold in the goodness.  I try to remember that.



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StevenHB's picture

(post #65233, reply #6 of 19)

I butter the pie plate whenever I make a pecan pie.  No flour.  I do think that the crust sticks less - I've forgotten once or twice.


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leonap's picture

(post #65233, reply #9 of 19)

Let me know how you like the pie. I made a bourbon pecan pie recently and the recipe called for too much bourbon. It was overwhelming, but I was able to tell that it would have been delicious with the right amount. I've been having less of a problem with pie crusts sticking since I've been using Pioneer Woman's recipe. No wonder though, it calls for an eye-popping amount of Crisco.

Jean's picture

(post #65233, reply #10 of 19)

If I decide to make it, I'll let you know. Maybe for Christmas.


"The budget should be balanced, the Treasury should be refilled,
public debt should be reduced, the arrogance of officialdom should be tempered and controlled, and the assistance to foreign lands should be curtailed lest Rome become bankrupt. People must again learn to work, instead of living on public assistance."
                                               - Cicero  - 55 BC
http://www.thebreastcancersite.com/

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

(post #65233, reply #11 of 19)

Thanks.

leonap's picture

(post #65233, reply #19 of 19)

I made this pie a few days ago to see if I wanted to make it for Thanksgiving. It is very good, not quite as boozy as the other pecan pie I made with the same amount of bourbon, but I think I will make the other one again with less bourbon. I prefer the maple syrup over the molasses. I made Pumpkin-Praline and Chocolate Meringue Pies for Thanksgiving. Happy Thanksgiving!

ETA: I did not butter and flour the pie plate (glass) and the crust did not stick. Also did not use his recipe. Used PW's.

Edited 11/25/2009 8:52 pm ET by leonap <!-- LEONAP2 -->


Edited 11/25/2009 8:54 pm ET by leonap

thecooktoo's picture

(post #65233, reply #14 of 19)

Have never seen the recipe, but how much Crisco does it call for?  My recipes for pie dough are almost all at 50% fat to flour by weight.


Jim

Gretchen's picture

(post #65233, reply #15 of 19)

But even with all the shortening, it may not 'stick" but it may not get crisp!

Gretchen

Gretchen
leonap's picture

(post #65233, reply #16 of 19)

Just checked. It is 50%. Also calls for an egg and 1 T. white vinegar.

Lee's picture

(post #65233, reply #12 of 19)

I've never run across this before.  I would love to know why he tells you to do it.

nexus's picture

(post #65233, reply #13 of 19)

Never.


Cheryl

MEANCHEF's picture

(post #65233, reply #17 of 19)

Even though I don't do it, our French Pastry chef instructor in school sure would.

chiquiNO's picture

(post #65233, reply #18 of 19)

Makes sense that he would do it because he did a long stint in Paris cooking.