Helpful ReplyThe 7 Pie Crust Myths That Need to Go Away!

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Foodbme
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2015/03/16 21:49:33 (permalink)

The 7 Pie Crust Myths That Need to Go Away!

http://www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html
IMHO, J. Kenji Lopez - Alt is a Culinary Genius! He's the Managing Culinary Director of Serious Eats
and anything he says you can take to the Bank.
Having NEVER being able to make an edible pie crust, I took this article to heart.
 So, how many of these myths did you believe before J. Kenji burst your bubble?
What Tips & Tricks can you contribute?
post edited by Foodbme - 2015/03/16 21:52:14
#1
PieBakerM
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Re: The 7 Pie Crust Myths That Need to Go Away! 2015/03/21 17:10:50 (permalink)
Here's an easy pie crust recipe I use all the time. It's easy to create & tastes great! Do you own a food processor?
 
7 tbsp sweet cream unsalted butter, cold, cut into cubes
1 tsp kosher salt
1 cup all-purpose flour
2-3 tbsp cold water
 
Add flour and salt to bowl of a food processor. 
 
Add butter and pulse until mixture forms coarse crumbs.
 
Pour in water 1 tbsp at a time until a dough forms. The dough will pull away from the sides of the bowl and shape into a ball.
 
Grease a pie pan with cooking spray or butter. Place dough in pan. Press with fingers into pan. Prick with a fork. 
 
Bake at 475 deg. F for 8-10 minutes.
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Root-Beer Man
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Re: The 7 Pie Crust Myths That Need to Go Away! 2015/03/21 22:01:15 (permalink) ☄ Helpfulby PieBakerM 2015/03/22 12:39:48
Over the years we've had great luck with Alton Brown's pie crust recipe. The addition of lard is a winner.
 
http://www.foodnetwork.co.../pie-crust-recipe.html
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PieBakerM
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Re: The 7 Pie Crust Myths That Need to Go Away! 2015/03/22 12:40:51 (permalink)
Root-Beer Man
Over the years we've had great luck with Alton Brown's pie crust recipe. The addition of lard is a winner.
 
http://www.foodnetwork.co.../pie-crust-recipe.html




Great recipe there, too. I have never tried lard in my crusts because in my area I cannot find sticks of lard at the grocery store. However, I've read many reviews and I understand the taste with adding lard, as you point out, is deeeeelicious!
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pnwchef
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Re: The 7 Pie Crust Myths That Need to Go Away! 2015/03/22 12:53:22 (permalink)
Kenji, does a great job breaking this down. I would watch the amount of ice water. The humidity in the flour would be different from Nola to Arizona. The whole idea of the butter bits is the same when making homemade biscuits. Start with 4 tbl spoons of ice water then add as needed. I feel all baking recipes are guides and s/b adjusted to the area and conditions your baking in........... My Wife does the baking. She makes her crust 2to1 flour to shortening,  using butter flavored crisco.........pnwc
post edited by pnwchef - 2015/03/22 12:54:35
#5
FriedClamFanatic
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Re: The 7 Pie Crust Myths That Need to Go Away! 2015/03/22 17:06:07 (permalink)
I've done it.sometimes good, sometimes not............but I find more and more often, I just rely on the Dough-boy.  No Fuss, Not bad.  Same with Pepperidge Farm Puff Pastry.  Yes, home-made DOES make a difference, but if the pie is filed with good stuff and a bit of spice or the savory pie is herbed and spiced, the pastry becomes secondary to the filling.  I suspect BB is the ultimate arbitrator.
 
Biscuits, however, for some reason....can never come out of a can or box. Home-made or forget.
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